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Author Topic: Breakfast Sausage  (Read 2111 times)

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Offline Skhilled (OP)

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Breakfast Sausage
« on: March 19, 2017, 02:04:34 PM »
Trying a new fresh sausage recipe by Alton Brown:

http://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe

I've got everything chilling and will grind it all up soon! I'll keep you posted...
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Offline Ken

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Re: Breakfast Sausage
« Reply #1 on: March 19, 2017, 02:29:20 PM »
That sounds like good sausage.  :thumbup:
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Offline Skhilled (OP)

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Re: Breakfast Sausage
« Reply #2 on: March 19, 2017, 04:04:34 PM »
Cooking a small test patty right now. I may have to adjust the seasonings. I may even divide it in half add maple syrup to one half and none to the other and see how that goes.

EDIT:  WOAH! That pretty damn good!!! Everyone loves it!
« Last Edit: March 19, 2017, 04:26:28 PM by Skhilled »
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Offline Ken

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Re: Breakfast Sausage
« Reply #3 on: March 19, 2017, 08:24:56 PM »
Good deal!  :thumbup:  laughing7
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Offline Skhilled (OP)

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Re: Breakfast Sausage
« Reply #4 on: April 08, 2017, 12:17:01 PM »
I've found that I've made a mistake when doing this! I ground up the fatback without removing the skin from it! I thought the texture was off but didn't know why. LOL

So, I've bought more and will try it again. LOL I may even make some sausage for lasagna or ravioli one day.  :eat:
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Offline Ken

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Re: Breakfast Sausage
« Reply #5 on: April 08, 2017, 08:34:47 PM »
Doncha just hate it when that happens?  laughing7
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