How to Make Breakfast Sausage, EASY BREAKFAST SAUSAGE

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3 жыл бұрын

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In this video I am going to show you a few different ways to make Breakfast Sausage.
I will give you two different sausage recipes that you guys can use to get you started!
After watching this video you guys will be able to make your own sausage patties and breakfast sausage, for breakfast!
Both of these work great with all kinds of meats, beef, pork, venison, and chicken!
Country style Breakfast Sausage
Salt 19g/kg
Black Pepper 1g/kg
White Pepper 1.5g/kg
Sage 2g/kg
Chilli Flake/Cayanne 1g/kg
Sugar 3g/kg
Thyme 1g/kg
Binder 10g/kg
Water 100g/kg
Mild Breakfast Sausage
Salt 18g/kg
White Pepper 1.5g/kg
sugar 2g/kg
Nutmeg 0.5g/kg
Coriander 0.5g/kg
Onion Powder 3g/kg
Celery Powder 0.5g/kg
Binder 10g/kg
Water 100g/kg
I suggest you guys fry a little up before you stuff to make sure its where you'd like it!
Follow us on instagram and facebook too @dhcustomsausage
If you feel up to it here is a link to Patreon:
www.patreon.com/user?u=84459342
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I

Пікірлер: 205

@duncanhenry 3 жыл бұрын

Hey there guys I hope you like the video and find it informational! The recipes are in the description! I'm always open to feedback and future video suggestions!

@claritaellson1174 2 жыл бұрын

Thank for the tutoring us on how to make breakfast sausage. Clarita ellson philippine M

@jayduffin2560 Жыл бұрын

Hey Duncan love your channel very helpful info thanks for that first, I was hoping you could do a video on making a maple flavour sausage? TIA

@hillbillyinthephilippines303 7 ай бұрын

How many grams of binder per kilo I think i missed it

@neilg5941 19 күн бұрын

The country style sausage has become my 'go-to' recipe for breakfast sausages. My wife and I eat a lot of spicy foods so I thought it would be a bit much for my 12 year old son that doesn't like spicy food. Turns out he loves it in breakfast sandwiches. Then when camping I decided to make breakfast sandwiches on the griddle for the in-laws and niece. They are VERY spice adverse, but it was a smash hit! They even chose it over bacon when I gave the option at breakfast. In-law's told me that my niece even talked about how good it was on the way home from camping! That puts a big smile on my face. Thank you for the recipe! When I make these I usually skip the casing. I'll weigh out 100g sausage per patty for breakfast sausages. Seems to give the right amount of meat to smash onto the griddle, then once it's cooked it fits perfectly on a toasted english muffin and not be too thick.

@wakeuptoBlessings 2 ай бұрын

After watching dozens (hundred?) videos yours is the BEST stuffing vid of all! You show and tell so much info! Lots of tricks and tips no one else mentions!

@BobSolimeno Жыл бұрын

Duncan- I made these breakfast sausages for Christmas and I’m having some this morning- they are fantastic!! Thank you so much for sharing your recipes and your terrific channel here. I’m learning a lot. Hope that you and family had a Merry Christmas and I wish you all a very Happy and Healthy New Year!

@silmarawilliams8404 27 күн бұрын

Thank you so much for sharing the recipe!!! ❤️❤️❤️

@robertomedina4279 Жыл бұрын

Excelent video! thank you.

@paskilmeh4407 2 жыл бұрын

C-clamp on the sausage stuffer was a pro move and I appreciate you pointing out you were doing that. It never occurred to me that I could fix the single-user crank wobble issue with a simple tool.

@duncanhenry 2 жыл бұрын

Thanks, it really helps you get some torque on your machine.

@barbaranielsen2888 Жыл бұрын

Thank you for this excellent instructions!

@robc9706 Жыл бұрын

I’ve gotta try both of these .. thanks for the casing feed lesson, it improved my sausage making skills.

@sadhuskerfan7830 Жыл бұрын

Bulk American hot breakfast sausage for biscuits and gravy 🔥🔥🔥🔥🔥🔥

@ronaldcosmore9607 Жыл бұрын

Hi Duncan, I tried this recipe and it is amazing! I really appreciate the fact that you are willing to share your recipes and your techniques on how to prepare this food. Thank you very much and honestly I think this is the best breakfast sausage recipe I've ever tried!

@ssapp72 Жыл бұрын

Excellent video!

@slavikborisov9176 2 жыл бұрын

Just tried both of these recipes they were very very good thank you for posting this !!

@stanleyplona2712 Жыл бұрын

Awesome videos,pretty new to making sausage making ,made some mistakes along the way,,but watching you is helping me put out some better products I'm happy with. Love to try new recipes from around the world.

@hismusic881979 9 ай бұрын

We are new to making sausage. We tried both of your recipes and our favorite is the country style. Both recipes turned out amazing! We will be making our own sausage from now on. Thank you for your video and sharing your recipes.

@francoiscarra8503 2 ай бұрын

Gotta try these 😊 thanks for the video.

@PorkysBBQnHotdogs Жыл бұрын

Good stuff

@msburbidge5842 Жыл бұрын

thank you for the info/great stuff

@bernardgalinsky891 3 жыл бұрын

I enjoyed watching and understood all what was said .Plan on making them myself. Thanks again for all your help !!

@duncanhenry 3 жыл бұрын

Awesome i'm glad to hear that! Your welcome, anytime! Enjoy Bernard!

@tickster123 Жыл бұрын

I made these and they came out excellent

@benjina5304 3 ай бұрын

was looking for a breakfast sausage recipe and found your video . very well made thank you vey much

@rthomas8393 Жыл бұрын

Thanks for taking the time to make these. I found you last week and have be en watching one after another

@user-tf5qo2kd6c 2 ай бұрын

We did the Country Style (added ginger) and they were great. Thanks for sharing @duncanhenry Hope you’re enjoying time with the new family member 🎉

@harrybarker1408 2 күн бұрын

good vid dood!!!!

@ericwagner6311 2 жыл бұрын

I just used this recipe for some breakfast sausage patties. The flavor is perfect! Thanks for all the great videos and recipes.

@duncanhenry 2 жыл бұрын

Glad you like them! Thank you!

@1971478 Жыл бұрын

I just tried both sausage recipe!!!!!! Freaking amazing!!!! Just amazing!!!!! Thinking you for sharing!!!! And thank you from Ontario!

@1971478 Жыл бұрын

Thank you for sharing lmao not thinking

@justincase1575 3 жыл бұрын

I’ve been making home brew sausage for sometime but never tried breakfast sausage. These really sound good! Gonna do it next week! Both.

@duncanhenry 3 жыл бұрын

Hey Bill, thank you I hope you enjoy them! Let me know what you think!

@mattgiardina6533 2 жыл бұрын

fond you videos the other day and find them really great i wish we had a butcher close again had 5 around the area and now not a one so only store meat miss good butcher still like watching tho

@duncanhenry 2 жыл бұрын

Thanks Matt. Yes it seems there are less and less around..

@tonesmith909 Жыл бұрын

Great content. Subscribed. More vids please. 😌

@duncanhenry Жыл бұрын

Thanks Fab7 might be a little before I get a chance to make more content.

@gunguy353 Жыл бұрын

Thanks for sharing your video

@duncanhenry Жыл бұрын

Thanks for watching!

@rustylamb3421 2 жыл бұрын

Never used white pepper in breakfast sausage. Definitely going to give it a try. My recipe is like your country breakfast sausage but with nutmeg and rosemary. Love to stuff it into sheep casings.

@duncanhenry 2 жыл бұрын

You'll have to give it a go and let me know what you think. Ya Sheep casings are a nice touch. A little more expensive but I like the snap.

@noelchafe8384 2 жыл бұрын

Your recipes are amazing. So glad I found your videos. Brings back old memories. These were never fun at our plant lol as everyone complained about cold fingers while boxing them up lol. You may wanna get a hand crank Zlinker for linking your breakfast sausages and hot dogs.Wish I was there with you. Miss all of it so much, the smell, co workers and most of all.....Mr and Mrs Kurtz and Les.

@duncanhenry 2 жыл бұрын

Thanks again Noel. Lol yes these guys can be quite tedious. Luckily we do have a Zlinker but like you said that doesn't help with the cold hands. I'm a bit far away you may need to start a new hobby in your kitchen to relive the smell!

@DebadooCreates Жыл бұрын

NO NO NO no smell a vision. Some things folks make on here I already want to crawl through the TV to snatch it. If I could smell it, it would really drive me bonkers lol. I really appreciate you giving out recipes. You explain things really well and are very conscious about getting things into a camera shot and up close when needed. I've watched a few videos & this is something I can make. I've wanted to make breakfast sausage for a long time, it's really easy, but I'm obsessed with bacon so we don't eat a lot of breakfast sausage so I've just never made it. I'm in Texas so I'm used to the American type but the Canadian version sounded good as well. I imagine some craisins & Maple syrup would be good.

@J3unG 2 жыл бұрын

Very nice vid. Thank you.

@duncanhenry 2 жыл бұрын

Your welcome thanks for watching.

@craigpierre2765 8 ай бұрын

i really like the variance in your recipe right now my go to for the breakfast sausage is pretty close to your traditional recipe except for the fennel i have thyme. really love dehydrating fresh sage to bring that flavour out. I will use that for just a port sausage patties for breakfast sandwiches but just did a link version with pork and moose meat. i am really trying to reverse engineer the Johnsonville or Jimmy Dean flavours.. I'm close but not 100% yet. Love the video.. When I'm back in AB I will have to look up your shop to pick up some of your wares for family dinner.

@sheilaasare1232 4 ай бұрын

Tasty goodness

@rebelcolorist Жыл бұрын

Great formulation! Just started following your channel... Solid place here, and you're awesome 👌 If you want another way to get a maple-y rate is to use fenugreek powder, about the same rate as the nutmeg as a starter...🤩

@vaazig 3 жыл бұрын

Here in the UK a breakfast sausage is something completely different. I might give this recipe a go. 😊

@duncanhenry 3 жыл бұрын

Haha well I hope you enjoy! Out of curiosity what is in a UK breakfast sausage 🇬🇧

@duncanhenry 3 жыл бұрын

@joseph brady Nice! yes those are used over here as well. I got away from it because of the customers that are gluten intolerant and have substituted in soy protein, it works good.

@TheWhitetailrancher Жыл бұрын

I have started making "Rimby" breakfast sausage in small collogen casings, It is your "Canadian" recipe but with the addition of cranberries (craisins) and orange zest and a "splash or 5%" of orange jiuce (concentrate) added as well. I sure make a lot of it as folks really seem to like it.

@crae1972 2 жыл бұрын

Love the taste of fennel in my sausage,

@duncanhenry 2 жыл бұрын

Yumm it sure can add flavor.

@jimnter1 2 жыл бұрын

I've made 3 batches of this breakfast sausage. My grandkids clean my freezer out. Awesome recipe. How would I add maple to the sausage? Thank you for sharing the recipes! Have made the brats and chorizo. All awesome!

@aaronpage1822 Жыл бұрын

Those are the longest 3-4” sausage links I have ever seen

@MikeGsAdventures 10 күн бұрын

Made the Country Sausage a few times now in 3Kg versions. Taste Great! Thanks @duncanhenry

@MennoniteMike101 2 жыл бұрын

Hi Duncan, thanks so much for all your videos, I really appreciate them! I'm looking forward to trying this recipe out. I have a few quick questions: I was reading the ingredients for the breakfast sausages that we usually buy from Lawrence Meats up here in northern AB and I noticed that they had Sodium Erythorbate in it. You have said in other videos that this is a cure accelerator but those sausages arn't cured. What would be the purpose of that then? Secondly, in one of my sausage making books, they use dextrose as opposed to sugar. What would the difference be between using dextrose and sugar? Finally, do you have a recipe for cured garlic sausage? If so I'd love to see a video on that! Thanks again!

@duncanhenry 2 жыл бұрын

Hey there Mike! Sodium E makes the meat block a bit more acidic which allows the curing process to take place quicker. There isn't a need for it in fresh sausages, unless they are wanting a more acidic taste but you would need to use quite a bit to taste it and I am not sure it would be that good. Not really sure its use in a breakfast sausage otherwise. Dextrose is important in fermented sausage because of its chemical structure. Bacteria we intentionally add to fight bad bacteria can break it down and utilize it better than sugar. In non fermented sausages it just acts as a sweetener (Which is slightly less sweet than sugar). I do have a few garlic sausage recipes and ill have to make a video up on those one of these days! Thanks for watching and commenting.

@shawnoshea5702 2 жыл бұрын

Great video!! Learns more in 20 minutes then my whole life. Do you fine grind for burger also?

@duncanhenry 2 жыл бұрын

Thats awesome to hear Shawn! Yes you betcha.

@ismailkarakartal5401 Жыл бұрын

💙💙💙👍👍👍

@HYPNOTIZEMINDS100 3 жыл бұрын

👏👏👏👏 great video once again . What casing do you recommend when you want to smoke the sausage in say an offset smoker ? Do I have to put a cure or preserve powder in my mixture if I make a batch of sausage and store what I don't use in the freezer for another time ?

@duncanhenry 3 жыл бұрын

Hey Hayden, thanks again i'm glad you are liking them. I appreciate the questions. The type of casing doesn't really matter it depends on what type of sausage you are going for. If you want something like a bratwurst use a 29/32mm natural hog casing. If you want a pepperoni/snack stick use a 19-22mm collagen casing. Big bologna 75-105mm Fibrous. As for the cure. It depends on your smoking temperature if it is below 140f to 60c and above 5c 42f, you should use cure at 3g/kg. If you are hot smoking above 60c 140f you should be good, just check your internal temp (of the sausage) and make sure it hits 71c 160f. Hope this helps man!

@HYPNOTIZEMINDS100 3 жыл бұрын

@@duncanhenry thank you again

@larrysheetmetal Жыл бұрын

you can use a canning lid and ring to get patties

@gordonsanders1486 2 жыл бұрын

Hi Duncan, I was wondering if you have ever used AIM in your sausage recipes and or would you recommend or not recommend to use it? Thanks!!

@duncanhenry 2 жыл бұрын

Yes I have, Alberta Industrial Mustard. De-heated mustard powder it works good. Most flavorless protein works good.

@tjmcgyver 7 ай бұрын

What burger press are you using please. I've been using a cheap weber model. Would consider the one you have as an upgrade. Just found your content. Thus far, I've saved damn near all your content for future pojects. Thank you!

@cammurray8453 3 жыл бұрын

I hear you talk about venison sausage. Any chance you can make a video on venison sausage once hunting season rolls around? Also, when I make sausage patties lately , I lay them out on a cookie sheet on parchment paper with more parchment between layers. I put the sheet pan of patties in the freezer overnight. The next morning, I take the individual patties off the parchment and put in a large ziplock freezer bag. It is very easy to take out 1 or whatever number for breakfast. I use salt, pepper, sage, thyme, and a hint of ginger.

@duncanhenry 3 жыл бұрын

Hey Cam, yes you betcha a Venison Sausage is defiantly on the to do list. Our hunting season starts in September so I hope to have one made up by then. Yes having pre-made patties in the freezer is very convenient and delicious.

@WarpedSpirit 3 ай бұрын

You mentioned the size of the natural hog casings, but I don't remember if you mentioned the size of the collagen casings you used. What size were they? Great video by the way!

@bw7057 2 жыл бұрын

Hello Duncan, there is a breakfast link sausage that is more white, smooth texture, mild taste, finger size. Seen in stores like Save-On Foods, Super Store, Wal-Mart. Any idea what I am referring to? I don’t believe there is any sage in it as it’s so pale. My mother inlaw wants to make a batch for her.

@duncanhenry 2 жыл бұрын

Hey there Chris you could probably go with this recipe but add a bit more fat and maybe grind one more time before mixing spices/stuffing.

@gilberthardy8002 2 жыл бұрын

do you Duncan do a maple breakfast sausage? Plus would love to see half big break down.

@duncanhenry 2 жыл бұрын

You betcha. Yup one day the half pig video will be made.

@alrawi5308 8 ай бұрын

Thank you. What about turkey meat? Can we use it instead of pork? 👍🏽👍🏽

@POCK81014 9 ай бұрын

Duncan....with regards to the sage.....rubbed or ground? (I know ground is more intense)...

@robinpesek3657 6 ай бұрын

Rubbed

@freedomralley6624 Жыл бұрын

I make mine out of Mutton. Usually a Ram that’s serviced my ewes for a couple of years and no longer needed.

@savyx4218 2 жыл бұрын

What time of casing do u use ? The pork casing that I use comes in all sorts of sizes

@duncanhenry 2 жыл бұрын

I used 22mm collagen casings and 29/32mm natural hog.

@nevillethomas7321 6 ай бұрын

P.S. Poultry seasoning has the exact spices and herbs in one bottle, would that be a good alternative to prepare sausage meat just single out - just measure out ?

@marcustaylor6471 3 жыл бұрын

I'll make patties this weekend. Since there is so little sugar in this recipe is there a downside to leaving the sugar out? Thanks for the video and a special thanks for the chewy comment regarding under stuffed natural casings. I have been blaming my cooking technique.

@duncanhenry 3 жыл бұрын

Hey Marcus, right on thats exciting. No I think you can leave the sugar out without it affecting your end product too much. Maybe use a whisker less salt. In glad I could be help! Let me know how they turn out!

@marcustaylor6471 3 жыл бұрын

@@duncanhenry Made patties using LEM attachment. Pretty easy and convenient for freezing. Made links (continuous coil) by stuffing pretty tight then smoked/cooked to 170. Used AC Legg #10 seasoning. That was the taste and feel I wanted. Pretty good weekend. I'll make more of this but next target will be merguez using lamb cuts from a local farm. Maybe goat from a local farm/market. Spending a lot of time washing-up in the kitchen. Looking forward to more videos.

@westpoint6256 Жыл бұрын

can you make sausage, smoked, cured or fermented with goat or lamb?

@marksaboe6508 2 жыл бұрын

Is a binder used primarily for links or is it still needed for patties ?

@duncanhenry 2 жыл бұрын

You don't really need it for patties mostly links.

@deedeeseecee9294 Жыл бұрын

Well done video, I like mild sausage without chile flakes but I do like the sage, maybe I will try the Canadian version 😊

@duncanhenry Жыл бұрын

Or leave the heat out of the country breakfast, you might like that!

@anthonyguada Жыл бұрын

I love this guy He is very intelligent, classy, handsome, manly-man. He uses the Metric system like all of us here in *Canada* ayeee He is making his *Canadian* Sausage oh Yummy Me being a *Canadian* and when I am out-and-a-boat, Oh LOL in USA term that is out and about. Yes this would be a great breakfast. A Canadian Breakfast: 3 fried *Quebec* eggs over-easy 4 slices of *Canadian* bacon super thick slices 3 Pancakes med size Served with *Canadian* Maple Syrup A small can of *Canadian* Baked Beans 4 toasts whole-wheat with REAL *Quebec* Butter 3 Slices of Oranges 2 Slices of watermelon and of course a lot of Cafe ayeee

@rjross100 3 жыл бұрын

I’m curious to know in the Mild Breakfast Sausage if the celery powder is being used as a curing agent or simply as part of the flavour.

@duncanhenry 3 жыл бұрын

Good question, in this case it is used for flavor. I know you can cure with celery but I'm not sure if there is a nitrite extraction or concentration process required.

@rjross100 3 жыл бұрын

@@duncanhenry I did make them and they were a great hit with the family.

@duncanhenry 3 жыл бұрын

Hey Rob, thats really cool! I'm glad you and your family enjoyed them!

@wade1769 Жыл бұрын

Hello where are you located? I'd like to ask about your smoker ? Where sis you get it? Thanks Wade

@kevingannon7356 Жыл бұрын

Hey Duncan you always talk about double grind, is it the same if you just grind once on fine?

@bethbilous4720 3 жыл бұрын

where do you get your collagen casings from?

@duncanhenry 3 жыл бұрын

I am in central Alberta Canada and I order mine from a company called Unipack. Every butcher supply store will carry them though.

@msburbidge5842 Жыл бұрын

Do you have a chicken asiago cheese brat recipe?

@garydubuc5119 Жыл бұрын

What do you use as a binder?

@deangirodat9538 Жыл бұрын

He uses soy protein

@brianrousch2246 2 жыл бұрын

Really enjoy your videos musky smell from fresh meat pork.I add a tiny bit of cure.Is this ok,fry sausage.No musk smell

@duncanhenry 2 жыл бұрын

A little cure in fresh sausage is okay, it will make them pink as you cook them. As for the musky smell you don't want to be eating meat that is sour the fresher the better. Just make sure you thoroughly cook it if it is suspect at all.

@caloylabirua 2 жыл бұрын

can i use phosphate accord as binder? soy protein for binding is hard to find in the Philippines.

@duncanhenry 2 жыл бұрын

Phosphate more works for water retention it doesn't really add protein. You can use whey protein or other tasteless proteins. You can also skip it all together just make sure you mix really well.

@NancyRobles-pv2sw 3 ай бұрын

Hi .. what size collagen casing is for this breakfast sausage .. thank you

@kevinfrankham2219 Жыл бұрын

Do the colegen casings need to be soaked or prepared

@CadaverBuffet 11 ай бұрын

Most do not, but I have seen versions that require soaking. Should say on the package.

@scottburtch3436 2 жыл бұрын

Do you have a video of how to cook these sausages? When I fry them up in a pan with or without oil the meat oozes out both ends of the collagen casings. Also the casings shrink. When I try tying the ends with strings each link bursts open. I don't remember having this problem with store bought breakfast links and the same cooking method. What am I doing wrong?

@duncanhenry 2 жыл бұрын

I could maybe make a video on this. This is the first time trouble shooting this. I guess my first suggestion would be let the sausage come up to room temp before you put them on? Are you using the natural casing or the collagen casings?

@gilberthardy8002 2 жыл бұрын

never mind i seen you do add maple

@duncanhenry 2 жыл бұрын

You betcha!

@kimandersendk 2 жыл бұрын

love you channel thanks for sharing all these great video, i need to try make some sausage, but 1 question ,you use binder, can you tell little about that, so i can see if i buy some, here in my country. (denmark)

@duncanhenry 2 жыл бұрын

I'd check out the "how to make a sausage recipe video" for more details and sausage ingredients But I usually use soy protein isolate, but you can use whey protein de-heated mustard protein any kind of protein.

@twinny12009 10 ай бұрын

I cant eat soy, what other protein binders can you use? Or can you omit it completely?

@littleshopintheshed 9 ай бұрын

C-bind would work I think. It’s made from carrots

@gauthren 8 ай бұрын

You can omit the binder completely if you get good protein extraction from your meat. You can also use Soy Protein Isolate (more money) or Soy Protein Powder (cheaper) as a binder. Red Mills makes soy protein I believe. Binders help to keep the sausage together, but they also retain moisture. This a good for a juicy sausage, but even better if you sell by the pound.

@fattyfat-fat6639 10 ай бұрын

My Question😮 - fur everybody izzzzzz: Why not use a juice - or a broth - in place of the water in sausage making? If a problem, be specific in yer critique.

@fv1291 Ай бұрын

Canadian, eh?

@penthesilliaas 2 жыл бұрын

Where can I find binder and what is it called

@duncanhenry 2 жыл бұрын

It should be at any butcher supply shop. Soy, Whey, or any other protein.

@msburbidge5842 Жыл бұрын

Have you ever done lao sausage

@paultribbett7765 2 жыл бұрын

is the mild sausage what canadians call bangers

@deangirodat9538 Жыл бұрын

No bangers are an UK name

@bw7057 2 жыл бұрын

Duncan, when you say celery powder do you mean whole celery powder. Celery juice powder, or celery seed powder?

@deangirodat9538 Жыл бұрын

I think celery seed powder

@bw7057 Жыл бұрын

Hey @@deangirodat9538 👋😎 I did some digging and found the recipe using whole celery powder…

@mmfine718 Жыл бұрын

Is the binder soy lecithin?

@deangirodat9538 Жыл бұрын

Soy protein isolate powder

@bernardgalinsky891 3 жыл бұрын

Hi I have another one to figure out if you have the time . 100grams makes 4kg with rusk

@duncanhenry 3 жыл бұрын

Hey Bernard If you haven't seen it I answered this in the other comment section for you. Enjoy!

@bernardgalinsky891 3 жыл бұрын

@@duncanhenry As always thanks again for your help and look forward to your future videos ! They are very informative and helpful!! Thank you again!!

@duncanhenry 3 жыл бұрын

@@bernardgalinsky891 You bet, I'm glad I could help and I'm happy you like them 👍

@AlCapone71 Жыл бұрын

I want to learn to make my own sausages. Sometimes I wonder what goes into the sausages I buy . I'm sure there's honest butchers, but dodgy ones too

@xofhiadalenvlogs5462 Жыл бұрын

What is a Binder in this recipe?

@deangirodat9538 Жыл бұрын

He uses soy protein isolate powder. Watch his sausage videos and he says it a lot.

@lisavaughn963 Жыл бұрын

What size were the small casing size?

@deangirodat9538 Жыл бұрын

22-24 mm

@msburbidge5842 Жыл бұрын

where did you purchase your burger press

@duncanhenry Жыл бұрын

Cabelas

@chriskall3774 Жыл бұрын

Elon needs too invent a sheep casting that doesn't make my life hard

@tickster123 Жыл бұрын

Is there another substitute for soy protein? Thats hard to find

@LBCraig1 Жыл бұрын

I used to use dehydrated milk powder as I keep that around for some bread recipes. It seemed fine. Finally ordered some soy protein because I was worried about lactose intolerant folks.

@R1Kyle Жыл бұрын

There are multiple types out there, high temp milk powder 2% to 4% is a good ratio, carrot binders, nutritional yeast flakes is super too. I play with corn meal on a few sausages too.

@deangirodat9538 Жыл бұрын

He has a video on comparing binders

@d.jensen5153 Жыл бұрын

I've fiddled forever with seasonings for country-style breakfast sausage. I've never been entirely happy with any combo. OTOH, Hi Mountain Seasonings' "country style" mix is perfect. Sure wish I knew what they put in it. Will be very interested in how your two versions compare.

@bishalb817 Жыл бұрын

How fo u cook it then

@paragontv5950 11 ай бұрын

can you use soy milk powder?

@CadaverBuffet 11 ай бұрын

Yup. You can use soy/dairy, or any other dairy free binders if you’d prefer. If you opt for dairy, I’d suggest using the non-fat versions if possible.

@marcstewart5497 3 жыл бұрын

How can a person go about making a no/Very low salt added version of breakfast sausage as far as spices added instead of salt. as a lot of folks are on a very restricted diet do to health

@duncanhenry 3 жыл бұрын

Hey there Marc. Ya you can basically take out the salt or lower it to your dietary restriction. When you do that though I could recommend bumping up the other seasonings a bit and for sure using a binder. You may also need to exclude adding water or lowering the amount for sure.

@marcstewart5497 3 жыл бұрын

@@duncanhenry how would I know how much to bump up the spices, I have always followed directions and not very good at making up my own recipes, I know salt plays in for a lot of the flavor

@duncanhenry 3 жыл бұрын

@@marcstewart5497 Sure thing. Yes salt dose it basically makes your pallet salivate and tell your brain it is juicy and good. I think for most of my recipes you could just double each one of the spices and be okay. so 1.5g/kg would be 3g/kg 0.5g/kg would be 1g/kg Like I say though mix the spices in and fry a little bit up to see if you like it. If not add 1g/kg more of each spice until you are happy. They won't entirely replace the purpose of salt but they will help a bit with flavor.

@marcstewart5497 3 жыл бұрын

@@duncanhenry Thank you for the information, I will try a batch and see how it tastes

@marcstewart5497 3 жыл бұрын

@@duncanhenry just a fast thought, do you think doubling the spices would be to much to start with when leaving out the salt

@margaretgresham5689 2 жыл бұрын

What is a binder

@duncanhenry 2 жыл бұрын

It is usually a flavorless protein you add to the sausage. Helps hold water and improves the texture of the sausage.

@abu_saud 2 жыл бұрын

@@duncanhenry Can I add xanthan gum with water instead of binder

@jimschiller9675 Жыл бұрын

Excellent video and tutorial. You covered everything I consider vital to good sausage making. Maybe include the importance of keeping the meat cold. I noticed you left your second batch of meat out whole making the first batch. Please advise people that your not in a kitchen but in a refrigerated work room. Cold meat cuts, grinds, mixes and stuffs MUCH better than warm meat

@kennethbriody8396 Жыл бұрын

Why can't you add the spice mix to the water, seems like you'd get a better mix, also I let my sausage sit for an hour or two and let it merge all the spices