Just did a batch of breakfast sausage, took the recipe off the homesick
Texan, it's ok but i won't make it again, next just a simple, salt, pepper,
cayenne and sage.

http://goo.gl/F67T

piedmont

On May 17, 10:09*am, "piedmont" > wrote:
> Just did a batch of breakfast sausage, took the recipe off the homesick
> Texan, it's ok but i won't make it again, next just a simple, salt, pepper,
> cayenne and sage.
>
> http://goo.gl/F67T
>
> piedmont

==
Hmmm...strangest looking breakfast sausage that I've ever seen. Oh
well, better luck next time.
==

On May 17, 12:21*pm, Roy > wrote:
> On May 17, 10:09*am, "piedmont" > wrote:
>
> > Just did a batch of breakfast sausage, took the recipe off the homesick
> > Texan, it's ok but i won't make it again, next just a simple, salt, pepper,
> > cayenne and sage.
>
> >http://goo.gl/F67T
>
> > piedmont
>
> ==
> Hmmm...strangest looking breakfast sausage that I've ever seen. Oh
> well, better luck next time.
> ==

Breakfast sausage is in the eye of the beholder. When I went to
Hungary in 1973, I stopped by my Uncle's house at 4:00 AM in the
morning and got these magnificent pork meat balls (well garlicked) for
breakfast. Yum yum. Made with their own hogs.
Of course they tried to get me ****ed up on brandy, but I wasn't used
to that so I declined.

"Roy" > wrote in message
...
> On May 17, 10:09 am, "piedmont" > wrote:
>> Just did a batch of breakfast sausage, took the recipe off the homesick
>> Texan, it's ok but i won't make it again, next just a simple, salt,
>> pepper,
>> cayenne and sage.
>>
>> http://goo.gl/F67T
>>
>> piedmont
>
> ==
> Hmmm...strangest looking breakfast sausage that I've ever seen. Oh
> well, better luck next time.

How unkind. Do you always go by looks? I prefer to go by taste. I was
impressed to see 9lbs of sausage in one!!!!!!!!!!!!! I tend to make what I
need freshly
--
--
https://www.shop.helpforheroes.org.uk/

"piedmont" > wrote in message
...
> Just did a batch of breakfast sausage, took the recipe off the homesick
> Texan, it's ok but i won't make it again, next just a simple, salt,
> pepper, cayenne and sage.
>
> http://goo.gl/F67T
>
> piedmont

Additional,

this was 3 lbs of venison, 1 lb bacon, and 5 pounds of pork shoulder with as
much fat as i could salvage from the shoulder as possible.

i fried up a patty and it was just OK, too dry from the heavy seasoning,
luckily the friends i made this for are going to use it for, drum roll,
sausage and gravy.

i have 4 pounds of venison remaining and that will become hot italian,
hopefully i can get the ambition up to do a few feet in casings for the
grill.

piedmont

"piedmont" > wrote in message
...
> "piedmont" > wrote in message
> ...
>> Just did a batch of breakfast sausage, took the recipe off the homesick
>> Texan, it's ok but i won't make it again, next just a simple, salt,
>> pepper, cayenne and sage.
>>
>> http://goo.gl/F67T
>>
>> piedmont
>
> Additional,
>
> this was 3 lbs of venison, 1 lb bacon, and 5 pounds of pork shoulder with
> as much fat as i could salvage from the shoulder as possible.
>
> i fried up a patty and it was just OK, too dry from the heavy seasoning,
> luckily the friends i made this for are going to use it for, drum roll,
> sausage and gravy.
>
> i have 4 pounds of venison remaining and that will become hot italian,
> hopefully i can get the ambition up to do a few feet in casings for the
> grill.

I do venison with pork shoulder. Do you mean cured bacon?

--
--
https://www.shop.helpforheroes.org.uk/

piedmont wrote:
> "piedmont" > wrote in message
> ...
>> Just did a batch of breakfast sausage, took the recipe off the
>> homesick Texan, it's ok but i won't make it again, next just a simple,
>> salt, pepper, cayenne and sage.
>>
>> http://goo.gl/F67T
>>
>> piedmont
>
> Additional,
>
> this was 3 lbs of venison, 1 lb bacon, and 5 pounds of pork shoulder
> with as much fat as i could salvage from the shoulder as possible.
>
> i fried up a patty and it was just OK, too dry from the heavy seasoning,
> luckily the friends i made this for are going to use it for, drum roll,
> sausage and gravy.
>
> i have 4 pounds of venison remaining and that will become hot italian,
> hopefully i can get the ambition up to do a few feet in casings for the
> grill.
>
> piedmont


OK, I found the recipe. It looks to me like it has not enough black
pepper and too much thyme and marjoram. (way too much thyme) Not sure
if the salt is right or not cuz I'm out of practice :-) Have you
tried stuffing any of it? (either smoked or fresh)

Bob

On May 17, 11:09*am, "piedmont" > wrote:
> Just did a batch of breakfast sausage, took the recipe off the homesick
> Texan, it's ok but i won't make it again, next just a simple, salt, pepper,
> cayenne and sage.
>
> http://goo.gl/F67T

"A simple, salt, pepper, cayenne and sage" sounds great to me.
>
> piedmont

--Bryan

"Ophelia" > wrote in message
...
>
>
> "piedmont" > wrote in message
> ...
>> "piedmont" > wrote in message
>> ...
>>> Just did a batch of breakfast sausage, took the recipe off the homesick
>>> Texan, it's ok but i won't make it again, next just a simple, salt,
>>> pepper, cayenne and sage.
>>>
>>> http://goo.gl/F67T
>>>
>>> piedmont
>>
>> Additional,
>>
>> this was 3 lbs of venison, 1 lb bacon, and 5 pounds of pork shoulder with
>> as much fat as i could salvage from the shoulder as possible.
snip
>
> I do venison with pork shoulder. Do you mean cured bacon?

Ophelia,

I needed fat to suppliment the lean venison and at the time could only get
regular old american sliced breakfast bacon lightly smoked. i did find a
source of fresh pork fat which i'll be getting tomorrow! woo-hoo!
piedmont

In article >,
"piedmont" > wrote:

> Just did a batch of breakfast sausage, took the recipe off the homesick
> Texan, it's ok but i won't make it again, next just a simple, salt, pepper,
> cayenne and sage.
>
> http://goo.gl/F67T
>
> piedmont

When testing new recipes, I always make a 4 oz. portion first to test
the spicing and I always recommend to people to do that before risking a
large amount of meat.

Nice pic!

Cheers! :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

> Ophelia,
>
> I needed fat to suppliment the lean venison and at the time could only get
> regular old american sliced breakfast bacon lightly smoked. i did find a
> source of fresh pork fat which i'll be getting tomorrow! woo-hoo!
> piedmont

Ahh yes! Venison is very lean which is why I use fatty pork too

Good luck with it

--
--
https://www.shop.helpforheroes.org.uk/

"Omelet" > wrote in message
news snip
> When testing new recipes, I always make a 4 oz. portion first to test
> the spicing and I always recommend to people to do that before risking a
> large amount of meat.
> --
> Peace! Om

yes your correct, i should have tested first,

when i read the recipe it seemed extreme but plunged ahead anyway,

it's not bad and is edible so i don't feel too bad about it,

i'm doing a 15 pound batch this morning of scilian and i'll do as you
suggest and sample,

especially as i'm stuffing that into casings.

piedmont

In article >,
"piedmont" > wrote:

> "Omelet" > wrote in message
> news > snip
> > When testing new recipes, I always make a 4 oz. portion first to test
> > the spicing and I always recommend to people to do that before risking a
> > large amount of meat.
> > --
> > Peace! Om
>
> yes your correct, i should have tested first,
>
> when i read the recipe it seemed extreme but plunged ahead anyway,
>
> it's not bad and is edible so i don't feel too bad about it,
>
> i'm doing a 15 pound batch this morning of scilian and i'll do as you
> suggest and sample,
>
> especially as i'm stuffing that into casings.
>
> piedmont

Cool. Be sure to post results! :-)

I was gifted with some rather bad venison sausage once. Bland and
slightly "soapy" tasting from too much sage and not enough of anything
else to give it more personality.

I was still able to use it by incorporating it in to other recipes to
reduce fat content. It can still be modified...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Omelet" > wrote in message
news
> In article >,
> "piedmont" > wrote:
>
>> "Omelet" > wrote in message
>> news >> snip
snip
>> i'm doing a 15 pound batch this morning of scilian and i'll do as you
>> suggest and sample,
>>
>> especially as i'm stuffing that into casings.
>>
>> piedmont
>
> Cool. Be sure to post results! :-)
snip
> --
> Peace! Om

sampled it and it was just ok, not a great recipe, mild with a bit too much
fennel. but i'm giving it a shot, but i'll probably go back to my favorite
hot italian.
piedmont