These are drool worthy. I love good breakfast sausage and these look super delicious. That sausage stuffed pancake was bomb. I'd eat them all day long. Imagine a pan of sauteed green peppers and onions ready and lay one strip of each on either side of your link before ya roll it up. Breakfast sushi.😋 You're inspiring fella👍🏼
Adding the maple is great for some sweetness, but if you really want to taste maple flavor, you'll probably need some maple extract as well. I'm going to try some with extract, but I'll just be using the smell test to guess at how much to use the first time.
Have learned so much from watching your videos. Smoked my first batch of cheese this last week and had some Blue Cheese in the mix, just because you gave me the idea. Currently waiting a few weeks for the cheese to ripen. Have all the ingredients for Linguica, even casings in the fridge. When I get all the kinks worked out of my smoker, going to try a batch of that. Thanks for all your hard work making these videos.
I thoroughly enjoyed watching that process. How the heck did people fill casings before the machines? The sage, rosemary, and cayenne are gonna make those beautiful. The ginger's a complete surprise. To make Italian sausage is it a different meat content and different seasonings like fennel seeds?
Going to try this with fresh collagen casings. I have both sheep and fresh 21mm collagen casings and have been putting put off doing breakfast sausage links with the sheep casings cause I didn't feel like messing with them. I noticed you have a new stuffer. What brand is it?
@@giovaniyugo82 If you were to use sodium nitrite, I think it would have an adverse effect on a fresh sausage like this. It tends to make the meat very firm. I can't speak on other preservatives, however.
Quick question, and you may have answered this before, but when you say plain salt, what are you using? Kosher, iodized, or sea salt. Coarse or fine? Thanks in advance!
Convert the 10 lbs to grams. Use his gram measurements for the spices and get the percentage of each spice. From there you can make any size batch you want
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This channel is so underrated. Your videos are wholesome, informative and inspiring. Hopefully you'll get the recognition you deserve.
Thanks for the nice comment!
These are drool worthy. I love good breakfast sausage and these look super delicious. That sausage stuffed pancake was bomb. I'd eat them all day long. Imagine a pan of sauteed green peppers and onions ready and lay one strip of each on either side of your link before ya roll it up. Breakfast sushi.😋
You're inspiring fella👍🏼
Can't wait to try you're recipe! I'm going to divide my batch in half and add the maple syrup to half.
Adding the maple is great for some sweetness, but if you really want to taste maple flavor, you'll probably need some maple extract as well. I'm going to try some with extract, but I'll just be using the smell test to guess at how much to use the first time.
Thanks Andy! One of the best presents I’ve ever gotten!
😁
Have learned so much from watching your videos. Smoked my first batch of cheese this last week and had some Blue Cheese in the mix, just because you gave me the idea. Currently waiting a few weeks for the cheese to ripen. Have all the ingredients for Linguica, even casings in the fridge. When I get all the kinks worked out of my smoker, going to try a batch of that. Thanks for all your hard work making these videos.
Yummy, thanks for posting this. ♥ I was just thinking that cutting them long and putting one in the middle of a crepe/egg omelet would be amazing.
good vid dood!!!
May I suggest the cabbage and onion sausage recipe from Rytek Kutas book we make that in patties for breakfast it is so unique and delicious
I have the book. I'll check it out. I love onions and cabbage.Thanks!
I thoroughly enjoyed watching that process. How the heck did people fill casings before the machines? The sage, rosemary, and cayenne are gonna make those beautiful. The ginger's a complete surprise. To make Italian sausage is it a different meat content and different seasonings like fennel seeds?
Yes. The Italian is seasoned with garlic, fennel and red pepper(if you like it hot). ua-cam.com/video/W40dfsKM6Ak/v-deo.html
Hey Anderson bro !
Recently discovered your channel and I'm loving it! Lots of great content with a hint of levity. Press on Mohawk dude...🕶️
I'm glad you found it. Thanks for the comment!
I see you have maple syrup as an option . What about frozen or dehydrated blueberries. How much would you use ? Thanks
Going to try this with fresh collagen casings. I have both sheep and fresh 21mm collagen casings and have been putting put off doing breakfast sausage links with the sheep casings cause I didn't feel like messing with them.
I noticed you have a new stuffer. What brand is it?
OutSTANDingly Superior Stuff, Mr. Anderson.!.!.! So, Say We All.!.!.!
Can you add preservatives on it if you plan to do it commercially?
@@giovaniyugo82 If you were to use sodium nitrite, I think it would have an adverse effect on a fresh sausage like this. It tends to make the meat very firm. I can't speak on other preservatives, however.
Quick question, and you may have answered this before, but when you say plain salt, what are you using? Kosher, iodized, or sea salt. Coarse or fine? Thanks in advance!
Pretty much any salt that is not iodized. I usually use sea salt or Kosher salt.
Have you thought about making a venison breakfast sausage? I would like to see it
I'll add it to the list!
mmm...I'm making a tiny batch, uncased, to put on tonight's pizza! thanks, anderson.
😍
So to make say, 1 pound of sausage patties I would take 1/10th of the spices you mention? On the face of it, that is obvious, but really? lol
Convert the 10 lbs to grams. Use his gram measurements for the spices and get the percentage of each spice. From there you can make any size batch you want