You have got to try this breakfast sausage recipe!!! You will not be disappointed!!! Please if you do let me know in the comments!!! I appreciate you all!!!
We just made our 3rd batch of breakfast sausage this past weekend. Not having any family or friends' input, we basically went to Cabela's bought the .75 HP Commercial model. We actually intended to get an even weaker model but you know now it goes, standing there, considering if you want to have to move up to a better motor in a year or two, and not even being certain you will want to be your own sausage maker. Watching your first grind speedily going through those fine holes, and hearing no strain in the motor, I have to say there is no comparison to the Cabela's 3/4 HP. Your machine did it with ease. Ours goes much more slowly, with a much larger grind, then we put the meat through a second time with a smaller holed plate. Your machine, very impressive! I am happy we ended up with what we have, rather than the weaker "home" model, but here I can say to those who might be considering purchasing a meat grinder, do not skimp on the power. Our 3/4 HP is great, and believe me, we are grateful for it, but if you can do it, go with even more power if you are serious about grinding meat.
Looks like a great recipe. I'll give it a try the next time I make breakfast sausage. I'm fortunate to live near a winn Dixie that occasionally has pork butt on sale for 99 cents a lb. Homemade sausages are better than anything you can buy in a supermarket.
Top notch video sir. I bet your family came up with the Chef Dad name. Fancy grinder but I would guess you use it enough to justify it. I just use my Kitchen Aid mixer grinder attachment, works well for my smaller batches. I don't know why I didn't think of running a part of the grind threw a second time to clean out the last. To my taste your spice amounts are perfect.
Thank you so much!!! I appreciate you commenting!!! Ya I use my grinder quite a bit!!! You should always use with what works for you!!! I’m glad you like the spice mix!!!
@@joshbent653 thanks for sharing!!! Fred Meyer is the best near me just got 24lb of pork shoulder for $20!!! I had to make more breakfast sausage because I ran out of it in less than a month!!! Thanks for watching!!! Try this recipe!!!
@@chefdad2003 your welcome even if you ha e best guesstimates that would help a whole bunch - I thought making some venison breakfast sausage??? What do you think?
@ that is a great idea!!! I made my dad a batch of this breakfast sausage with the deer he shot this year!!! It turned out amazing!!! I get home Thursday and will see what I can do for measurements!!! Thanks again!!!
2% salt is too heavy for me. I'm not a big salt eater. .4% sage is perfect. I love sage. That's the beauty of using these percentages, you can dial it up or dial it down.
Absolutely!!! 2% is the best protein extraction and bind I’ve come up with without a salty flavor!!! If you drop below 1.5 the sausage bind is to crumbly!!! Let me know what you come up with!!! I appreciate you!!!
You have got to try this breakfast sausage recipe!!! You will not be disappointed!!! Please if you do let me know in the comments!!! I appreciate you all!!!
We just made our 3rd batch of breakfast sausage this past weekend. Not having any family or friends' input, we basically went to Cabela's bought the .75 HP Commercial model. We actually intended to get an even weaker model but you know now it goes, standing there, considering if you want to have to move up to a better motor in a year or two, and not even being certain you will want to be your own sausage maker.
Watching your first grind speedily going through those fine holes, and hearing no strain in the motor, I have to say there is no comparison to the Cabela's 3/4 HP. Your machine did it with ease. Ours goes much more slowly, with a much larger grind, then we put the meat through a second time with a smaller holed plate. Your machine, very impressive! I am happy we ended up with what we have, rather than the weaker "home" model, but here I can say to those who might be considering purchasing a meat grinder, do not skimp on the power. Our 3/4 HP is great, and believe me, we are grateful for it, but if you can do it, go with even more power if you are serious about grinding meat.
Thank you so much for sharing!!! I appreciate you!!! This grinder is amazing!!! I’m glad you are processing your own meat!!! Thanks for watching!!!
looks awesome. 💯🥇
Thank you so much!!!
Looks like a great recipe. I'll give it a try the next time I make breakfast sausage. I'm fortunate to live near a winn Dixie that occasionally has pork butt on sale for 99 cents a lb. Homemade sausages are better than anything you can buy in a supermarket.
Definitely give this recipe a try and let me know what you think!!! I appreciate you!!!
Thanks man 😎
You bet!!! I hope you enjoy!!!
good vid dood!!
Thank you so much!!! I appreciate you!!! Please share it to help us grow!!!
Top notch video sir.
I bet your family came up with the Chef Dad name.
Fancy grinder but I would guess you use it enough to justify it.
I just use my Kitchen Aid mixer grinder attachment, works well for my smaller batches.
I don't know why I didn't think of running a part of the grind threw a second time to clean out the last.
To my taste your spice amounts are perfect.
Thank you so much!!! I appreciate you commenting!!! Ya I use my grinder quite a bit!!! You should always use with what works for you!!! I’m glad you like the spice mix!!!
Happy Thanksgiving!!!
Never stop being you
@@ectoplasm9023 Thank you!!! I appreciate you!!!
Don't tell him that, you'll make his head swell. 😂
😂!!! I appreciate you!!!
Love the vids keep it up!!!👍
Thank you so much!!! I appreciate you!!!
Got my huge pork butt to make into summer sauage and allot of breakfast sausage. Costco is the best place to get them
@@joshbent653 thanks for sharing!!! Fred Meyer is the best near me just got 24lb of pork shoulder for $20!!! I had to make more breakfast sausage because I ran out of it in less than a month!!! Thanks for watching!!! Try this recipe!!!
I'm gonna have to try this recipe, other than with moose or bear.
It turned out amazing!!! Thanks for watching!!!
Loved the video but what were the measurements on the spices?
I have them down in the description!!! Thanks for watching!!!
@@chefdad2003thank you Sir
Sir, could you break down your spice list and instead of using %'s use like teaspoon, tablespoon ect...
Thank you
When I get home I will see what I can do!!! I will set up a short dedicated to measuring in freedom measurements!!! Thanks for the question!!!
@@chefdad2003 your welcome even if you ha e best guesstimates that would help a whole bunch - I thought making some venison breakfast sausage??? What do you think?
@ that is a great idea!!! I made my dad a batch of this breakfast sausage with the deer he shot this year!!! It turned out amazing!!! I get home Thursday and will see what I can do for measurements!!! Thanks again!!!
@@chefdad2003 woot woot now you got me all excited something else I can do with meat
@ awesome!!! Glad I could help!!! Wild game is amazing!!!
2% salt is too heavy for me. I'm not a big salt eater. .4% sage is perfect. I love sage. That's the beauty of using these percentages, you can dial it up or dial it down.
Absolutely!!! 2% is the best protein extraction and bind I’ve come up with without a salty flavor!!! If you drop below 1.5 the sausage bind is to crumbly!!! Let me know what you come up with!!! I appreciate you!!!