[BrewBama]

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[Robert]

Nice.  Brown sugar, rosemary, sage, paprika, thyme, chili flakes, black pepper,  and... top center?  What's that?

[BrewBama]

Secret ingredient: nutmeg.


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[Robert]

Secret ingredient: nutmeg.


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That's my secret ingredient in many things!   Very tasty looking recipe.

[KellerBrauer]

My breakfast invitation must have gotten lost in the mail! ☹️  Looks delicious!

[BairsBrewing]

What kind of meat?  Pork or beef?

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[BrewBama]

Pork


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[BairsBrewing]

Which cut? I've been wanting to do this for a long time. Made some deer pepperoni that t hi turned out pretty good, but I want to use a scratch made recipe to make some tweaks.

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[BrewBama]

I use Pork Butt that has plenty of fat cap. You need fat so the sausage won’t be dry.


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[Robert]

I use Pork Butt
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Aka pork shoulder.   Cuz it seems pork doesn't know where its butt is... or butchers are very confused...

[BrewBama]

... or it’s the ‘butt’ of the shoulder primal cut (Picnic ham when ‘butt’ is removed and it’s cured)


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[Robert]

... or it’s the ‘butt’ of the shoulder primal cut (Picnic ham when ‘butt’ is removed and it’s cured)


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That's a very reasonable derivation.  I'd heard it got the name because the cut was formerly salted and packed in butts, as in the barrel size, but that never seemed plausible to me because I figured any cut was subject to being treated that way, and in any size barrel.

[BrewBama]

Here’s a copycat Jimmy Dean Pork Sausage.  I haven’t made this one in a long time so can’t remember my tweaks. Probably more sage.

16 ounces (1 pound/450 g) ground pork.
1 teaspoon salt.
1/2 teaspoon dried parsley.
1/4 teaspoon rubbed sage (or more)
1/4 teaspoon fresh coarse ground black pepper.
1/4 teaspoon dried thyme (or more)
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon coriander.


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[BairsBrewing]

Here’s a copycat Jimmy Dean Pork Sausage.  I haven’t made this one in a long time so can’t remember my tweaks. Probably more sage.

16 ounces (1 pound/450 g) ground pork.
1 teaspoon salt.
1/2 teaspoon dried parsley.
1/4 teaspoon rubbed sage (or more)
1/4 teaspoon fresh coarse ground black pepper.
1/4 teaspoon dried thyme (or more)
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon coriander.


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Awesome! Do you mill the coriander or just leave it whole?

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[Robert]

How many lbs of shoulder is that in your OP?  Maybe 2 1/2?  Could easily judge the amount of spices from the pics.   I might want to try that one.

Oh, and do you salt it at all?