Thanks, I did a review on Farmer John caseless breakfast sausage last week, and got thinking the caseless is so much easier for folks. Which made me decide to post up how I do it. Hope you try it!
Thank you so much for sharing your process - and the information you added, along with the tweaks for personal tastes, was incredibly helpful! I think I will stop my research here and go try it. I don’t know why, but I feel like yours will be the one that’s the winner. It’s so hard trying to go through all the different recipes and comments - yours is the most comprehensive and genuine. Thanks again!
You hit on three things that I will try going forward. 1 - I like the quart bag method you demonstrated - filled/flattened/frozen/zapped/cut to size/fry. 2 - the texture of my prior attempts has been dense - will up the water as you described for my next batch. 3 - I will up the fat content from where I am at to get it closer to your recommended 33.9% (which seems very fatty to me - but worth a try). I will use my KitchenAid meat grinder attachment to test some small batches (gotta love a household appliance with a PTO) before I pull out the LEM Big Bite #8 for the big batches.
Glad there was helpful info for you! I don't always get to 30% fat, usually I just buy the fattiest pork shoulders I can, maybe 25% fat. But JD is definitely that much, and it helps the texture a lot. Good luck!
I hope you like it, it is a great start point! I did tons of versions to arrive here. Read the video description if you haven't, I wrote a ton of info on deriving the recipe that will help you fine tune what you want!
Great idea Dave not bothering with casings for breakfast sausage. Thanks !!
Thanks, I did a review on Farmer John caseless breakfast sausage last week, and got thinking the caseless is so much easier for folks. Which made me decide to post up how I do it. Hope you try it!
Thank you so much for sharing your process - and the information you added, along with the tweaks for personal tastes, was incredibly helpful!
I think I will stop my research here and go try it. I don’t know why, but I feel like yours will be the one that’s the winner. It’s so hard trying to go through all the different recipes and comments - yours is the most comprehensive and genuine. Thanks again!
You are so welcome! I made a ton of tests, this is the one ;)
You hit on three things that I will try going forward. 1 - I like the quart bag method you demonstrated - filled/flattened/frozen/zapped/cut to size/fry. 2 - the texture of my prior attempts has been dense - will up the water as you described for my next batch. 3 - I will up the fat content from where I am at to get it closer to your recommended 33.9% (which seems very fatty to me - but worth a try). I will use my KitchenAid meat grinder attachment to test some small batches (gotta love a household appliance with a PTO) before I pull out the LEM Big Bite #8 for the big batches.
Glad there was helpful info for you! I don't always get to 30% fat, usually I just buy the fattiest pork shoulders I can, maybe 25% fat. But JD is definitely that much, and it helps the texture a lot. Good luck!
Ive worked on this sausage recipe forever. Thank you, going to give this a shot this weekend!
I hope you like it, it is a great start point! I did tons of versions to arrive here. Read the video description if you haven't, I wrote a ton of info on deriving the recipe that will help you fine tune what you want!