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Message:	[quote author=vindii board=sausage thread=484 post=2105 time=1337621577][quote author=jimz board=sausage thread=484 post=2082 time=1337292237]Vindi, I only make sausage out of Boston Butt. On average you get the right ratio of lean to fat. This cookbook was written in 1949. Good pick up on the tenderloin in the recipe. Either Noel Rush was rich, a Farmer, or tenderloins were cheap back then. Weights is a good way to go I agree. Key, Vindi, give this guy a shot :D-JimZ [/quote] Ive only used butts too. I started to just use the butt without trimming any fat but the last batch I added some fat to them. I figure now that untrimmed butts around here are about 1-15% fat. Sausage should be in the area of 30-40% fat. Our last batch was better with the fat added but I still didn't add enough. some like them leaner but I like the flavor. Half the breakfast patties I would fry up barley had enough fat to keep them from sticking to the pan. Nothing the drain out after cook tell be they need more fat. [/quote] Expand
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Topic Summary

Posted by jimz on May 17, 2012, 4:22am

This past Sunday made a 8#(one butt) batch of Country Sage Sausage. First thing is to convert a 6# recipe to a 8# recipe
[image]

To make it spicy got to add some of this stuff to the mix
[image]

Have dried sage in the mix and also some fresh sage from the yard
[image]

All fini

Put the links in my tall-narrow stock pot to go in the ice box over night to blend the flavours before freezing
[image]

Test patties came out good. Now to make a meal with them

-JimZ

Posted by keymaster on May 17, 2012, 4:55am

Very Nice Job Jimz, Might have to try this one!!!

Posted by Vindii on May 17, 2012, 10:16am

Finally Jimz's country sausage recipe! I've seen so many of them I have to make some now.

Do you really use pork tenderloins or just use butts? Seem like the tenderloins would get expensive.

I convert all my sausage recipes to weights now. It makes it so much easier to scale them up or down and faster to make.

Thanks for the recipe.

Posted by jimz on May 17, 2012, 4:03pm

Vindi, I only make sausage out of Boston Butt. On average you get the right ratio of lean to fat. This cookbook was written in 1949. Good pick up on the tenderloin in the recipe. Either Noel Rush was rich, a Farmer, or tenderloins were cheap back then. Weights is a good way to go I agree. Key, Vindi, give this guy a shot

-JimZ

Posted by Cajunate on May 19, 2012, 7:20am

Sounds like a good one. Might have to give this one a try.

Posted by Vindii on May 21, 2012, 11:32am

May 17, 2012, 4:03pm, jimz wrote:

-JimZ

Ive only used butts too. I started to just use the butt without trimming any fat but the last batch I added some fat to them. I figure now that untrimmed butts around here are about 1-15% fat. Sausage should be in the area of 30-40% fat. Our last batch was better with the fat added but I still didn't add enough. some like them leaner but I like the flavor. Half the breakfast patties I would fry up barley had enough fat to keep them from sticking to the pan. Nothing the drain out after cook tell be they need more fat.

Posted by jimz on May 25, 2012, 3:46pm

Vindi you are right about the fat content. I do like a little lower fat content of about 25%. Have a good cooking weekend every one

-JimZ

Posted by rhodeje on Jun 2, 2012, 6:15pm

That's awesome. Looks great.

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