How To Make Blueberry Breakfast Sausage | Gourmet Woodsman

I don't make sweet sausages very often but this is a good one if you're into that kind of thing. This would go well next to any pancake or waffle.
Blueberry Breakfast Sausage:
70/30 Pork
1.5% kosher salt
0.2% ground black pepper
0.1% sage
0.1% thyme
0.08% ground ginger
0.05% ground cinnamon
0.05% ground nutmeg
0.05% cardamom
0.05% red pepper flakes
0.5% brown sugar
2.5% maple syrup
2% ice water
10% dried blueberries

[@DingusMcGillicutty007]

I was pretty much on board way before Bradley Robinson mention.🙏❤🖖

[@51rwyatt]

A mix of fresh and dried blueberries sounds like an interesting twist on this.

[@stephenwest3658]

Definitely going to make these, I think I'll add a little Basil in mine.

[@gourmetwoodsman]

I bet basil will be a great addition to these!😋

[@christopherleblanc6216]

I use the fibrous casings that I also use for summer sausage for my maple blueberry breakfast sausage. Then I smoke it and partially freeze so I can cut them up into pucks. Delicious! Love the channel BTW, thanks for the great content.

[@51rwyatt]

My next sausage is a 15 pound batch of andouille that uses 50% coarse ground shoulder, and 50% hand-cut pork fat and lean, so the finished sausage has a cool cross-section with cubes of meat/fat in the pork matrix. Simple seasoning blend of cayenne mostly, then a long cold smoke using oak pellets. Plan to use the sausage for a variety of Louisiana recipes like red beans.

[@gourmetwoodsman]

That sounds delicious! I use the "kidney bean" disc to get a really coarse grind when I make andouille but I love the idea of some hand cut pieces studded throughout the sausage. I think I might have to try this the next time I make andouille. Thanks for the comment, I love it!