In years past, I hunted deer in Pearsall. There has always been a good selection of processors down that way. All of which have a winning recipe for breakfast sausage. This year, I've been hunting in central Texas, so I decided to process one out on my own. Steaking out the backstraps and hams are no big deal but my wife happens to enjoy breakfast sausage the most. Now I am looking for a good recipe that closely duplicates a "jimmy dean" style sausage.
I am not sure about how much ground pork to blend or what other seasonings give it that classic flavor. If any of you guys have done this before, please share a few recipes or point me in the right direction. Right now, I have a lot of meat wrapped and packed in the deep freeze just waiting to be turned into something tasty. I am also looking for a german style or smoked sausage recipe. Luckily, I have a friend with a meat grinder that I hope commandeer for a weekend.
As a last resort, I would consider a processer near Taylor who could do it for me when I bag another one. Feel free to post and tips, tricks or your favorite recipes here.
I am not sure about how much ground pork to blend or what other seasonings give it that classic flavor. If any of you guys have done this before, please share a few recipes or point me in the right direction. Right now, I have a lot of meat wrapped and packed in the deep freeze just waiting to be turned into something tasty. I am also looking for a german style or smoked sausage recipe. Luckily, I have a friend with a meat grinder that I hope commandeer for a weekend.
As a last resort, I would consider a processer near Taylor who could do it for me when I bag another one. Feel free to post and tips, tricks or your favorite recipes here.
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