Thank you for using a spread sheet to identify the base ingredients of sausage! That is a wonderful gift you’ve given us.

Todd, my mum always used to put a piece of dry bread through the mincer when she was finished to push the last of the meat out. Thought you might find that tip useful 🤷🏼‍♀️

Thank you for your MOST excellent video! Your naration was perfect. NO rock Music, NO screaming, NO effort to be CUTE or CLEVER, just good information, WELL presented. You put a lot of effort into your presentation and it shows. Any one, experienced sausage maker or newbie will benefit from your work. One of the BEST presentations I have seen on KZread! Thank you again for your excellence!!! PS: Your wife is a refreshing addition to the video!

@1870s

4 жыл бұрын

I'm glad you enjoyed. I look back on that video and think the quality wasn't all that good. But the underlying content is always what's the most important thing. #cheers

@jeffreyhall4149

3 жыл бұрын

Maybe no rock music, but he has that killer ZZ Top beard!

I'm a little late to the party, but here's 3 tips....... 1) When you finally achieve your perfect mix of herbs and spices, mix up a batch 5+ times one batch in advance, stored in a sealable jar. That way next batch of sausage no measuring, your ready to go. 2) Always "rest" mixture, covered, over night in the fridge before stuffing or cooking. The flavors will meld and be more intense then when first mixed. Cook a test patty, If more seasoning is needed, you can add it before cooking. 3) ALWAYS keep your meat AND equipment below 40°F. Bacteria rapidly grows between 40°-140°. If it's taking too long to cut, grind, mix, take a break and put everything back in the freezer for 1/2 hour or so. Then continue. No sense getting sick, when eating something so good. Nice experiment just the same. Loved the chart. Great idea.

My dad always made our sasauge. He was from the mountains south west Virginia. He had basically your base recipe but his had fennel and a lot of sage. And as far as I can remember it had a high percentage of fat. It was SO good!

@DoctorMangler

Жыл бұрын

I use a lot of fennel in mine and I'm going to start using more sage. I also use it to stuff chickens for roasting so the extra sage should be nice. My store quit making their really good sausage and there's not a single mainstream brand that I like. So I started making it and I think it's well worth the effort.

A man after my own heart - cooks and uses a spreadsheet!!

@doralynwilson1748

3 жыл бұрын

And cleans up the kitchen - WHAT? Such a lucky lady you are Rachel! Definitely going to try your recipe.

Genius idea for the sausage. I add MORE crushed red pepper flakes to kick the heat up in mine. I need to follow this channel.

Your basic recipe is spot on. I would recommend pork shoulder and closer to a 70-30. Always keep your meat and equipment below 40 degrees. I always add fennel or star anise to my breakfast sausage and being from Texas I have a few versions using cumin and/or different chile powders for a southwest flavor.

Hi Todd and Rachel, Just wanted to say thank you for sharing this sausage making goodness. I appreciate how you tested and tried the different varieties and love that its made from a pork butt. We (hubby and I ) bought a pork butt, ground it, seasoned it and made patties. Froze them and it was so yummy. We just used the basic recipe of yours and it was awesome. No more store bought sausage for us.. Thanks again.. and yes Rachel so much cheaper and I love crunching the numbers..

I was having problems making the perfect rice until I kept looking it up on KZread and then it happened! Three cups of water and two cups rice. Bring water to a boil and add rice and set on low for 20 minutes and then remove from heat and open lid once and recover and let set for 5 minutes. I was amazed! Now I find your site and WOW! The truly great ones come around only seldom. Yours is GREAT! Three of us have this mini farm and are trying to raise a few pigs and maybe a couple cows to cover our meat from year to year and needed a recipe for sausage and you saved the day. Thank you so much. Yea me also like just the plain mix that tastes like Bob Evans. I'm a diabetic and have problems with some sausage such as Parnell which for some reason helped put me into a coma. Strange experience waking up in the ICU after five days lost in la la land. Well after being out of the hospital for about four months I had some more of that Parnell sausage and this time I didn't eat so much and damned if it almost happened again. Well enough is enough! Now to do some honeybees. After that I'm going to go for a ride in a gyro-copter. Trying to fulfill my bucket list your know? I'll give you a subscribe and like for all the help.

This is the best sausage recipe! I no longer buy sausage at the store. I wait for Butts to go on sale and make this! Thank you for all you do! :)

Todd, I truly appreciate the hard work and concept you put into giving us a basic recipe to build onto! I personally had my bet on the rosemary and the maple! 😋👍💕

@Sallywood

2 жыл бұрын

No Mace it is not a sausage.

Greetings! Love your channel. I tried your ‘original’ sausage recipe and it is dynamite! I finally found the traditional country sausage taste I’ve been looking for. Thanks for your help. Take care and stay safe. Jim Mac

¡ Muchas gracias ! ¡ Muchas felicidades 💐 guapísimos ! Son muy amables en compartir todo lo que hacen. Sigan adelante.

I love your approach (same as mine). You saved me a lot of time in the area of breakfast sausage. Thanks!

Thank you both for giving us some of your time. I make a maple breakfast sausage every now and then and add a little Franks Red Hot sauce.... "Maple Fire"... Don't add too much!

Tried the base recipe, very good. Added fennel and even better. Will try other versions soon.

Love the way you approached this!! I'm gonna give it a shot because when you look at all the bad stuff they put in store bought stuff, I have been looking for a good breakfast sausage that all can enjoy without the preservatives, nitrates, nitrites, etc.!! Thanks so much for doing this!

@1870s

4 жыл бұрын

We just made more a couple weeks ago, I love it

Your experiment with sausage ingredients was exactly what I've been searching for...thanks!!!

@1870s

4 жыл бұрын

So glad you found my approach helpful 😆

Love your method! This video is EXACTLY what I was looking for.

Just picked up 2lbs of sausage from the butcher shop and watched about 5 videos before finding this one. Going to do the base and maple one and the way you went about this process I'm definitely a subscriber now

Can't wait to make this next week!! Thanks for sharing!

I don't know why I waste time looking at other videos. Yours never fails. Thanks for saving me a lot of time. Love your channel.

This is awesome and I loved the thoroughness in which you tried each type! Lots of work. So I made the base recipe , doubled the paprika, used fennel instead of rosemary, and used a monkfruit sweetener instead of sugar. Incredible flavour and perfect for keto! The flavour was 100% on but the texture was firmer than sausage (far superior) what I don’t like about regular sausage are the what I call “toenails “ basically bits of bone, cartilage, fat .

I did this today!!! It was delicious!! Thank you so much for sharing!!!!!

Thank you very much. I'll start with the basic recipe first. It's always fun to try something different.

This is awesome. Thanks for sharing the experiment.

What a great experiment thank you for sharing

Thank you this was very very helpful I’m putting together some patties this weekend and now I have a good idea on what to mix together

@1870s

4 жыл бұрын

Awesome, hope you enjoy it

Just bought a Boston Butt and plan on making sausage. Thanks for sharing this. Many blessings.

I can't wait to make this! Thank you so much 🥰

I've been looking for a basic recipe I could use for venison and I think I may have found it thanks to you Mr. Todd... thank you very much...

@user-xu4rh8hg1n

4 ай бұрын

Wow! I thought breakfast meat was only pork! 😮 I am an 👵 old Loreal blonde.

Thank you for saving me a evening of experiments ❤️ I loved the spreadsheet

This was awesome! I had bought some ground pork on sale and was wanting to make some homemade sausage. Thank you because I was overwhelmed with the recipes!

@snakeriverfisher

4 жыл бұрын

hi, can i ask what you paid for the ground pork on sale,iv been in the Philippines and pirk seems expensive here, just wanted to compare prices, havent been home in awhile. thank you

@MichellesCraftsandMore

4 жыл бұрын

@@snakeriverfisher I honestly don't remember and I lost all the meat in my freezer when the dogs or goat knocked the door to my freezer open. I only buy meat wen it is on sale and that I do remember was on clearance.

spreadsheet: 1:21 Thanks for doing that! I've been trying to figure out the same thing to make plant based sausage, but you've gone way beyond what my lazy self did. Thanks for sharing!

Thoroughly enjoyed your video, very well articulated, loved your use of the spreadsheet to determine the base recipe. Definitely subscribing. PS Beard game on point!

Ok so finished making and cooking these and they are wonderful. Thanks again. Now we know what’s in them.

Thank you for doing that that was fantastic now it's time for my experiment thanks

Thank you so much. Will definitely make them.

So glad I found your video. I've been trying to figure out what kind of sausage to make. I do like the Jimmy Dean sausage that's what I'm aiming for.

Brilliant. Just brilliant. Thank you so much

@1870s

4 жыл бұрын

Your welcome 😊

It all looked yummy. Great information 😀

thaaank you so much this is really good and helpful

This is a must try recipe. Thanks! 👍

@1870s

4 жыл бұрын

You're welcome! I hope you enjoy. We've made batches several times since we filmed this, and still love it just as much to this day.

Great job! In just ordered a meat grinder and link sausage attachment for my kitchen aid

Thanks for the hard work…..I really like what fennel brings into breakfast sausage.

Thank you for a great Sausage starter, we went with the sage then added the Coriander and that was the winner. The next run will have Maple in it also. Thank you again.

I would like to also express my gratitude to you for putting the spreadsheet together, it sure is a nice bonus.

Subscribed as soon as I saw that spreadsheet. LOL I usually do the same thing but it looks like you did the work for me this time! Can't wait to try to make this sausage.

very interesting. Fennel is often used in Italian sausage. I think this would be an interisting addition along with the sage and mace.

E X C E L L E N T E ! ! ! Thanx 4 sharing this in-depth info. 10 Stars.

Please thank whomever in your family that is serving thanks for their service.

@1870s

4 жыл бұрын

Our son & daughter. Both Navy.

Good job on the video. That is how I came to my recipe from a lot of experimentation with a lot of recipes. I will tell you that simplicity is the best for my recipe. It has pork, salt, dextrose, sage, black pepper, white pepper and cayenne. That's is and it's as good or better than Jimmy Dean or Bob Evans.

The sausage was perfect. Every ingredient was on point. Will definitely be making more. They were delicious, and the heat was perfect

@1870s

3 ай бұрын

Glad you liked it!!

What an awesome video! You saved me so much time and effort by doing the work for me. Thank you!

Appreciate your effort of keeping the change to just one ingredient. Very helpful and informative.

That was great. Thank you!

Great video. Agree the taste can be touchy.

Thanks for the video. I will be trying these recipes myself. We usually get Legg's sausage seasoning the one that says pork on the package. Makes wonderful sausage.

@gered1771

3 жыл бұрын

I have some Legg's as well. What number do you recommend?

@MrDmorgan52

3 жыл бұрын

#25

I appreciate all your effort. I tried this tonight for venison breakfast sausage. :)

@1870s

4 жыл бұрын

I hope you enjoy!

The best breakfast Sausage Vid I've seen 💪🏼💪🏼

@1870s

4 жыл бұрын

Sweet, glad you enjoyed!

Used your base, but omitted the ground cayenne (bunch a wusses in my house- the pepper flakes were almost too much, lol) then added the rosemary but only half as much because I used pre-ground. Turned out great!

never made homemade sausage but live outside the U.S. and craving it as it is not available here. Thank you for doing all the work. Im cooking it tomorrow.....thanks....

Thank you Todd will have to give this a try. I would say Sage and Garlic.

Thank you for doing ALL this so I don't have too! I wanted to learn to make my own sausage so I could eliminate the weird ingredients and chemicals.

Good job. I'm routinely make breakfast for dozens at church, and I learned a lot useful info here.

First and foremost, I notice the Blue Star Flag! Thank your son or daughter for their service! I too am searching for that perfect breakfast sausage recipe. I agree with Mark, from a year ago, to let your seasoning rest, rehydrate, and "meld" at least overnight. I had some sausage while on a trip, I think it was Swaggerty's. Maybe available at Sam's Club. Very nice with a definite black pepper flavor, very clean, very good for me. I actually LOL'ed at your wife about the rosemary sausage not even being an option. Thank you for your time!

love the rustic shapes of the sausage 😊

I really like the approach to this. The spreadsheet in my opinion was a great idea. I am so going to try this recipe

@1870s

3 жыл бұрын

Hope you like it! Let us know how it turns out.

Dude thank you so much for this video and your hard work! I followed the base recipe except I didn't have sage so I used fresh rosemary and I added one teaspoon of fennel seed. And it came out amazing! I finally have a good tasting sausage recipe thanks to you!

Great Video, Thanks!

Great job Love it

Really great video .. Thanks Todd

@1870s

Жыл бұрын

Glad you enjoyed it

Wow what a great great job. You have done all the hard work.

@1870s

4 жыл бұрын

Thank you

What a beautiful kitchen!

@1870s

4 жыл бұрын

Thank you! It fits us, and our lifestyle quite well.

I wanna try this basic recipe. Sounds awesome. Since Pork kills my stomach, I'll use TVP or equivalent. I LOVE sausage for breakfast and miss it SO much. Thank you for a great video. Saved it, so I'll revisit again of course. Michael

Just tried these , they are BOMB. I went for base recipe plus coriander , poured some aunt jemima syrup on one and ate one without.... so much better than I expected

I just discovered your page and I am very excited. My go-to breakfast sausage (Goolsby) was discontinued at my local Costco, the only place that carried it. I was looking for a sausage recipe and popped on KZread and there you were. I am trying this recipe soon. Thanks so much!

@1870s

3 жыл бұрын

Oh we hope you like it.

Like how you roll... great job. Make ours with all the ingredients you have listed.

@1870s

4 жыл бұрын

We are all out, need to make more

I'm Polish so marjoram goes in my ground pork with allspice, salt, pepper, sugar, & garlic powder. It's simple & even my young granddaughters loved it when they tried it the first time. My grandpa was a butcher & he made sausage fresh. I don't put it in skins, I just make patties, but its oh so good. Plus, I've heard sage doesn't can well so I'm safe to make patties & can them. Way to go on the spreadsheet, we must be related in some way! Too bad Rachel doesn't like rosemary, I add it to most things I eat. My 6 & 8yo granddaughters even like a sprig in their water like grandma, lol. Many Blessings from Deborah in West Virginia!

Fantastic Job

I have some ground turkey to try this, can't have pork anymore. Excited to try your mathematically created best recipe!

Ohhh, I can't wait to try your recipe!

@1870s

2 жыл бұрын

Hope you like it!

Great video and love your analysis. I know that if you don't have maple syrup on hand, brown sugar can be substituted. I am going to use your base recipe, and because I have some fresh molasses on hand, I'm going to try substituting that for maple syrup. I probably won't increase the amount because it tends to be stronger than the syrup. I use molasses when making dark rye bread. Thank you for this.

Very comprehensive and easy to follow. Well done sir. I will definately try the base recipie next time I make patties. I have to make my own because you can't buy them ready made in Sweden. Thnx

Thanks and great job doing so much work and then sharing your outcome! I used your base recipe but doubled both red pepper flakes and cayenne pepper and added the coriander. The extra little heat is just as we like it. Question-what is save time? Some folks cook patties and then freeze. Others form patties, then freeze. Others keep fresh for...how long? More help is appreciated but you've done the heavy lifting already with your spice recipe! Again...many thanks!

Did we just become best friends? I swear, I do this same thing! This is how I came up with our BBQ sauce, and since then, that's all I've been doing when it comes to creating new recipes around here. You get a good feel for what everyone puts into theirs, because some people will put this in, but not that, and someone else is exactly the opposite. Then you can adjust it to your personal family's taste and VOILA! You've got yourself a signature recipe!

@1870s

2 жыл бұрын

Yes we are ♥

@SouthernDreamsHomestead

2 жыл бұрын

@@1870s

I love the use of the spreadsheet analysis. If you like the sweetness and aren't allergic, a little raisin paste or red current jelly in the sausage is something my Danish grandma used to put in. She claimed it was 'to taste' when I asked for the recipe, but it was around 3 T per 5 lbs of sausage. Oh, almost forgot the grated onion, but I use dry in mine.

This is great comparison, thanks

I am experimenting with recipes so going to give your a try -thank you😊 One thing I have been adding is a tablespoon of bacon grease/fat for a bit of fat and flavor

Wow! Great experiment. You weren't messing around. Haha! I would lean toward maple with a little kick from cayenne or red pepper flakes. Haven't been able to catch many live streams lately. We've had decent weather (until today) and projects are stacked up. Have a great day.

@1870s

5 жыл бұрын

I get it! Not sure how much longer we will be able to keep doing them. Probably only till May then we take the growing/ harvest season off.

Great video! I'm making sausage and using lamb roast as my meat. parsley: 1 Tbsp. sage: 2 Tbsp. Rosemary: 2 Tbsp. Thyme: 1 tsp marjoram: 1 Tbsp Garlic powder: 1 Tbsp onion powder: 1 Tbsp ground celery seed: 1 Tbsp nutmeg: 1 Tbsp cloves: 1 tsp white pepper: 1 Tbsp brown sugar : 1/2 cup

@RoseMary-vs3io

4 жыл бұрын

How much lamb did you use for this recipe?

@kathleenbuxton6944

4 жыл бұрын

Ace WC I don’t know if I could put sugar in it but everything else wow

fantastic video !

subscribed that spreadsheet got me this is so me !

Dang ! Now I’m hungry😋

Definitely going to try this. It will be my first attempt to make sausage.

@1870s

3 жыл бұрын

Hope you enjoy

Thank you for this! I would make you base without brown sugar or any sugar at all and I would add coriander, paprika.

You did some gr8 work!

@1870s

3 жыл бұрын

Thank you! Cheers!

Man that looked good I would eat everyone of them, thanks for sharing!!!!!!🍒🍒🍒🍒🍒

@1870s

5 жыл бұрын

We've been going through them pretty fast. It will be interesting to see how long 5 lb of sausage patties last