breakfast sausage

seasond1: I just mixed up 2 different breakfast sausage blends that are both good for me, and are close to what I have been looking for going on 40 years. These seasoning blends are both store bought. You need to tell us what flavor profile you think tastes good. The ones I mixed are sage and red pepper. 1 was a little salty up front. and the sage and pepper came in at the end. The other was sweet, and had the sage and pepper up front.

I like one spicy and with some heat, not a burner but a good after kick. Sage is a must
thanks

thanks Bill I will mix up a bit and taste.

Very good info Bill, Will be making patties soon.

Thanks very much,

Tom

I been looking at several different ideas and wanted to know If anyone tried using hatch peppers in breakfast sausage?

I haven't gone to the trouble of mixing them into the meat, but I do sausage and green chile scrambles and frittatas a lot, and they are great!

Jay
I looked up Hatch peppers and you seem to be a NM person of knowledge. I get bored with plain tasting sausage and thought the hatch might not only give it a bit of zing using either the big parker or big Jim would also add some good flavor. what are your thoughts?

Seasoned1, The Hatch varieties grown in the Hatch Valley of Southern NM are generally medium to hot. Parkers and Big Jims have equally great green chile flavor, but are much milder (Big Jim is slightly hotter than Parker in my experience), and they are both much thicker-fleshed than the Hatch, so they roast up and peel beautifully - my favorites for stuffing for chiles rellenos. So if you are after significant "zing" I'd stick with the Hatch. There are also some other hotter varieties like Sandias if you can find them.

A good source for info, and seeds if you want to grow your own, is the New Mexico State Univ. Chile Pepper Institute http://www.chilepepperinstitute.org/

Hope this helps.

well now I am confused. I went to

https://www.hatch-green-chile....ted-hatch-red-chile/

the website shows the Joe Parker as a medium heat hatch pepper and the Big Jim as a medium-hot hatch.

Sorry for the confusion. I hadn't seen that web site before. From 38 years living in NM, I (and everyone I know) have always associated Hatch chiles with the hotter varieties, usually Sandias. While it is true that to be called Hatch chiles (legitimately) they must be grown in the Hatch Valley, it is also true that many varieties of chile, including Big Jim, Sandia, Joe Parker, NM 6-4, Barker Hot, Espanola Improved, etc, are grown all over NM, even in the higher elevations of the northern part of the state. So it seems some farmers in Hatch have chosen to grow milder varieties, which I think is a fairly recent development. It is all good, since the Hatch area has probably the best chile growing conditions in the US. Again, sorry, I am just not used to associating milder varieties with Hatch. Hope this clarifies.

yes it does and thanks for your insight

I just did 2 different batches of breakfast sausage using a store bought seasoning blend. 1 was the AC Legg blend #10. The other is a custom blend made for the company I bought the seasoning blend from. It is also made by AC Legg, and is called Southern Bell. They both had the sage, and red pepper flakes. The Southern Bell has a sweet component, and more sage, pepper, and some other spices. It was very good.

I have made the first two recipes. My wife and I had the hot this morning. My wife said to make more of it soon, it was delicious. Suggest letting it rest overnight for flavors to blend. I gave it a shot of smoke with a handheld smoker, but 5 or 10 minutes of secondhand smoke from my AQ produces the same result. Apple works good.

T


JIMMY DEAN SAUSAGE COPYCAT
SAGE, HOT AND MAPLE FLAVORS

SAGE:
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed sage
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coriander
1/4 teaspoon msg (such as Accent)

HOT:
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon rubbed sage
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coriander
1/4 teaspoon msg (such as Accent)

MAPLE:
16 ounces ground pork
3 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon msg (such as Accent)
1/4 teaspoon coriander

Combine all ingredients for the flavor of your choice in a mixing bowl.

Form the sausage into patties and cook in a skillet over
medium heat until browned and done.

Mr. T: Just out of curiosity, and because it's my favorite, how would you modify for Jimmy Dean "regular"? Thank for posting these.

LOL, Jay, if you can find it, please share. Will start looking myself to help though.

Jay, after thinking a bit, I wonder if you looked at the ingredients on the plain package then eliminated the ingredients not used from the above recipes? Might be worth a shot.

The hot has always been our favorite just above the regular.

T

Well, I would certainly eliminate the MSG. Although the "All Natural" version does not have any, and is quite good, but more expensive.

Had to go to the city today, so looked on a package. Just our luck it just mentioned in the ingredients, spices. Not much help there.

At my age I don't worry about MSG. If there is something that helps food taste better, I'll eat it. Oh by the way, the reason I went to the city was to get blood drawn before my physical in a few days. I may be changing my mind about MSG soon.

T