AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

May 13^th, 2025 at 5:59pm

Derek Offline
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Ingredients
1000 gms Pork Shoulder
15 gms Salt
2 gms Ground Black Pepper
Edited:

Changed to cracked black instead of ground

2 gms Sage
0.5 gm Nutmeg
0.5 gm Ginger
1 gm Thyme
0.5 gm Cayenne Pepper
100 gms Icy Water

Method
Run pork through a medium grind them mix all the remaining ingredients together until sticky.

I placed these in 28mm collagen casings.

I made 2.2 kg of mix and measured nine X 100 gms meat patties for sausage and egg breakfast muffins

These are a nice light herb with just that touch of cayenne to give a dash of spice

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Reply #1 - May 14^th, 2025 at 9:57am

Bear Offline
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Thank you cheers

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Reply #2 - Nov 9^th, 2025 at 3:23pm

Derek Offline
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Made 3.2 kilos of these today. Should last a bit. Cheesy

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Reply #3 - Nov 9^th, 2025 at 5:20pm

Kevvie Offline
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Hi Derek
Looking good
Kev

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Reply #4 - Nov 10^th, 2025 at 9:21pm

Derek Offline
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Total 43 snags vacuum sealed and now freezing down.

I need some narrower bag rolls.

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Reply #5 - Nov 11^th, 2025 at 10:09am

Derek Offline
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For us, I think I have about perfected this one.

Initially when I found this recipe I was looking for a sausage similar/same taste to the MacDonalds breakfast sausage. Here they are made with beef however in the US made with pork.

When travelling Maggie and I do enjoy a Maccas breakfast and always the sausage and egg muffin.

This batch I changed the ground black pepper to cracked black pepper and I feel that the taste is so close it doesn’t matter. Maggie said they were better. (Have edited the original recipe).

Now that I regularly make our own English muffins and with these snags it will be no more Maccas for us.

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Reply #6 - Nov 18^th, 2025 at 8:47am

Derek Offline
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These cook up well and the skins stay intact but I still think I am stuffing too much into them when I look at others photos of sausages.

Always more to learn.

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Reply #7 - Dec 12^th, 2025 at 10:04am

Derek Offline
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Boned pork shoulder was on special at $8 a kilo yesterday so I picked out a small one at 1.6 kilos that I will use to make sausage burgers.

This recipe used as a burger is about as close to a Maccas breakfast sausage I can find. Cooked up in the sandwich press they are pretty darned good.

Will be a job over the weekend.

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Reply #8 - Dec 12^th, 2025 at 10:25am

Derek Offline
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Don’t know how it is going to go yet but I bought this little burger press in ALDI a while back. I think it was $4.99 at the time.

If it doesn’t work I haven’t wasted a fortune but it looks and feels good. Grin

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Reply #9 - Dec 16^th, 2025 at 4:32pm

Derek Offline
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Made the burgers today. I was wrong on my piece of meat as only 1.3 kilo. After trimming the skin I ended up with 11 X 100 gram burgers.

The fat ratio to meat seemed very high as in the photo and on the taste test this made a very nice moist piece so happy with that.

I packaged them up and in the freezer before I realised no photos were taken of the end product. Bummer.

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