Restocking Pork Breakfast Sausage

[Oakgrovebacon]

I caught a deal on pork butts @ $1.29 per lb. (only in 2 packs) so time to grind some breakfast sausage. I also had about 7 lbs of pork trimmings from fatty edges of pork bellies that have been cured into bacon this winter. I ended up with 25 lbs of seasoned sausage that I divided into 30 portions for the freezer.

[DavidNorcross]

Very nice!

[Mr. Bones]

YUM!!!!

[Steve B]

Dang. I’m jealous. Nice work my friend. 💪

[Sweaty Paul]

Nicely done and multiple trips to the store saved!

[Andrrr]

Nice work! I'm jealous. What seasoning recipe do you use?

[Oakgrovebacon]

I buy a bag of sausage seasoning that does 100 lbs from Berhmanns meat market in Albers, IL. Works out that 1/3 cup does 5lbs. Grind meat with 3/16” plate- mix seasoning and run through 3/16 grind again. I will find the bag and get a picture of the label to post.

[Oakgrovebacon]

Seasoning that I use for breakfast sausage. Years ago I would buy sausage from Behrmanns and thought it was very good. Seasoning tastes great - their sausage very fine ground and very fat. I use a courser grind and a less fat - straight pork butt is a bit lean, need to add a little oil to fry it. So save whatever pork fat you can to add into sausage.