Author Topic: Breakfast sausage  (Read 375 times)

Online BrewBama

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2603
Breakfast sausage
« Reply #15 on: July 08, 2019, 02:07:16 PM »
Awesome! Do you mill the coriander or just leave it whole?

Sent from my SM-G950U using Tapatalk

I like to just pulse it in my spice grinder. Don’t want to break a tooth.


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?

I used 2 lbs of the pieces shown. I don’t salt it but you could. It’s Alton Brown’s Breakfast Sausage recipe that I modified.

I used the leftover chub in some baked beans along with sautéed onion and roasted pablano along with other ingredients for our 4th celebration.


Sent from my iPad using Tapatalk
« Last Edit: July 08, 2019, 02:11:33 PM by BrewBama »
“From man’s sweat and God’s love, beer came into the world.” — St. Arnold

Brewed in the Tennessee Valley. Rocket City — Huntsville AL