I made this and it’s delicious. I bet tomorrow after the flavors meld, it will be awesome I ground a butt that was 6 pounds as if you use store ground pork, it will be too lean. I’d estimate mine had 30-35% fat. Pork sucks these days because they have bred them too lean
Your video is very well done. Your presentation is smooth and you make it look easily doable. Thank you, and I am subscribing. Good luck with your channel!
I love it! I am super fan of these type of sausages but they do not have them where I am at, now I will be able to have them myself, this is so exciting!!!
Thanks for sharing this recipe. Me and my family loves JD sausage, both for breakfast and in other dishes, but its not always readily available because it often sells out in our local markets. Looking forward trying this one as hopefully a more convenient and delicious alternative. Thanks for posting.
On the video and in the notes it says & states Cumin, but on the link to the printable recipe is shows Coriander. Another video showed Coriander, and another was Cumin. Can you let me know which it is for your recipe? I am leaving for Mexico soon and last year they let us bring in our JD sausage but told us not to do it again. My friend loves the sausage with fried potatoes, eggs and cheese and she's been whining all year, so I'd love to surprise her with this!!! Thanks!!!
RIGHT! Latin Americans have no idea what this is (in my experience anyway)... I can't wait to make this for my family and see what they think. So far, they've liked everything I've made and/or brought from the US.
Thank you very much, I live in Mexico and I never find this type of sausage. The problem is that I make gravy and it is not tasty. What do you recommend?
If you are making "milk" gravy or so called country gravy, the flavor will improve enormously by using the fat drippings from sausage or bacon. You can also add just the slightest pinch of garlic powder to give it a boost.
1 libra de sausage, 3 table spoons butter, black pepper, pepper flakes, salt. Mix as it cooks. Ya cuando este hecha la carne le hechas 1/3 de cup Arina. Y Luego 3 cups de Leche. Stir till it tickens a tu gusto
@@catscratchkitchen I will also add that if you add paprika, or better yet, a creole seasoning (I make my own) your gravy will be amazing. I hate hate hate boring bland southern gravy. I like it with some kick.
That is one awesome plate of breakfast. Wanna know how I know? Because it looks exactly like a plate of breakfast I would make. I can literally smell it. I don't see any onions tho. I am the only one in my house of five that loves onions so actually this site is more familiar. LOL I have been getting into sausage making and have been looking for a better breakfast sausage spice, can't wait to try this one. Have you ever tried a finer grind on your pork? I usually use the coarse grind, I'm nervous to try the finer grinds for fear of tough patties. But I think it would make a more jimmy dean consistency in the finished product.
I love onions too, but didn't take the time to dive some up that day. I have tried a finer grind of pork, but find I don't like the texture, mouth feel is more like a hamburger patty than sausage. I love this spice mix and keep a jar of it on hand all the time. Hope you like it and thanks so much for watching!
These recipes are right on time with inflation. And you make them all so approachable. Thanks again!
Excellent! A very professional presentation done with a pleasant voice, and too the point. Thank you.
Thank you kindly! so glad you liked it. Thanks for watching.
Made a batch of sausage yesterday with this seasoning blend, perfect.
75% venison-25% side pork.
Thankyou for the video.
Thanks for watching!
I made this and it’s delicious. I bet tomorrow after the flavors meld, it will be awesome
I ground a butt that was 6 pounds as if you use store ground pork, it will be too lean. I’d estimate mine had 30-35% fat.
Pork sucks these days because they have bred them too lean
Glad you enjoyed it. It does indeed taste better s day or more after the spices meld into the pork.
Thanks for watching
Or add bacon
Fat and ground it up also
Your video is very well done. Your presentation is smooth and you make it look easily doable. Thank you, and I am subscribing. Good luck with your channel!
Thanks so much! Enjoy!
I love it! I am super fan of these type of sausages but they do not have them where I am at, now I will be able to have them myself, this is so exciting!!!
So glad it will help you out. Thanks for watching!
Thanks for sharing this recipe. Me and my family loves JD sausage, both for breakfast and in other dishes, but its not always readily available because it often sells out in our local markets. Looking forward trying this one as hopefully a more convenient and delicious alternative. Thanks for posting.
Thanks for watching!
This looks yummy. Can’t wait to try it. Thanks for sharing 😊
Thanks for watching!
Great video!! Well done!
Thanks for watching!
Thank you for sharing.
My pleasure, thanks for watching.
no fennel?
I only use fennel in my Italian sausage, not my breakfast sausage.
Thanks for watching.
On the video and in the notes it says & states Cumin, but on the link to the printable recipe is shows Coriander. Another video showed Coriander, and another was Cumin. Can you let me know which it is for your recipe? I am leaving for Mexico soon and last year they let us bring in our JD sausage but told us not to do it again. My friend loves the sausage with fried potatoes, eggs and cheese and she's been whining all year, so I'd love to surprise her with this!!! Thanks!!!
So sorry for the confusion, I always use cumin. I hope your friend loves the sausage as much as I do. Thanks for watching.
RIGHT! Latin Americans have no idea what this is (in my experience anyway)... I can't wait to make this for my family and see what they think. So far, they've liked everything I've made and/or brought from the US.
Thank you very much, I live in Mexico and I never find this type of sausage. The problem is that I make gravy and it is not tasty. What do you recommend?
If you are making "milk" gravy or so called country gravy, the flavor will improve enormously by using the fat drippings from sausage or bacon. You can also add just the slightest pinch of garlic powder to give it a boost.
1 libra de sausage, 3 table spoons butter, black pepper, pepper flakes, salt. Mix as it cooks. Ya cuando este hecha la carne le hechas 1/3 de cup Arina. Y Luego 3 cups de Leche. Stir till it tickens a tu gusto
@@catscratchkitchen I will also add that if you add paprika, or better yet, a creole seasoning (I make my own) your gravy will be amazing. I hate hate hate boring bland southern gravy. I like it with some kick.
Hi, the google link is dead!
Thanks for the heads up. The link is working now.
Use a sushi mat to roll your sausage
Stay away from Monosodium glutamate (MSG).
That is one awesome plate of breakfast. Wanna know how I know? Because it looks exactly like a plate of breakfast I would make. I can literally smell it. I don't see any onions tho. I am the only one in my house of five that loves onions so actually this site is more familiar. LOL
I have been getting into sausage making and have been looking for a better breakfast sausage spice, can't wait to try this one. Have you ever tried a finer grind on your pork? I usually use the coarse grind, I'm nervous to try the finer grinds for fear of tough patties. But I think it would make a more jimmy dean consistency in the finished product.
I love onions too, but didn't take the time to dive some up that day.
I have tried a finer grind of pork, but find I don't like the texture, mouth feel is more like a hamburger patty than sausage.
I love this spice mix and keep a jar of it on hand all the time.
Hope you like it and thanks so much for watching!