Frisco spices breakfast sausage (w/pics and instructions)
12-30-2014, 10:08 AM
#1
Typical Buck
Thread Starter
Join Date: Jan 2014
Posts: 921
Frisco spices breakfast sausage (w/pics and instructions)
Im evaluating the Old Style Breakfast Sausage seasoning from Frisco Spices. http://www.friscospices.com/default.aspx While The packet will season 25 pounds of straight pork, Im using a venison pork mix.
While the packet suggests 5 pounds of pork jowl and 20 pounds of venison, I like mine a little fattier. (It is breakfast sausage after all) and the pork adds moisture and flavor. Its really up to you and your tastes.
I ground the two meats together through a 3/8th plate and then mixed the seasoning packet with 2 cups of cold water to help distribute the spices more evenly.
Then the meat, spices and water got a spin in the mixer.
The next step after mixing is to grind the meat again through a finer plate. This time its an 1/8th inch plate.
The meat can be stuffed in casings to make links or bulk packed and the tubes sliced to make patties. Im bulk packing this batch.
After a night in the freezer I take a tube out to slice and fry to check out the grind and the flavoring (and to have breakfast)
Im please with the flavor of the Frisco Spices breakfast sausage. If I were to change anything for the next batch it would be to add a bit of crushed red pepper flakes since I like a little heat in my breakfast sausage.
If your looking for a new way to use your venison trim, this breakfast sausage seasoning is an easy choice.
While the packet suggests 5 pounds of pork jowl and 20 pounds of venison, I like mine a little fattier. (It is breakfast sausage after all) and the pork adds moisture and flavor. Its really up to you and your tastes.
I ground the two meats together through a 3/8th plate and then mixed the seasoning packet with 2 cups of cold water to help distribute the spices more evenly.
Then the meat, spices and water got a spin in the mixer.
The next step after mixing is to grind the meat again through a finer plate. This time its an 1/8th inch plate.
The meat can be stuffed in casings to make links or bulk packed and the tubes sliced to make patties. Im bulk packing this batch.
After a night in the freezer I take a tube out to slice and fry to check out the grind and the flavoring (and to have breakfast)
Im please with the flavor of the Frisco Spices breakfast sausage. If I were to change anything for the next batch it would be to add a bit of crushed red pepper flakes since I like a little heat in my breakfast sausage.
If your looking for a new way to use your venison trim, this breakfast sausage seasoning is an easy choice.
01-13-2015, 10:10 PM
#3
Fork Horn
Join Date: Sep 2009
Location: Harford County Maryland
Posts: 274
Thanks, I used to get deer burger in these bags when I had my deer processed. Now I do the butchering myself an use pint freezer bags for burger. 1 pint=1 lb.
01-16-2015, 08:27 AM
#6
Fork Horn
Join Date: Sep 2004
Location: 10905 HARRISON ST LAVISTA NE. 68128
Posts: 144
No I am the only one working at FriscoSpices. I advertise and support this forum. Thanks to guys like DIY Guy and others spreading the word on our great products and getting some of you to try our stuff we can continue to support HuntingNet with our advertising funds and knowledge on making great sausage. Thanks everyone for giving us a look and a chance to make your sausage making experience a good one.
