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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Homemade Smallgoods - Sausages - Salami - Bacon - Cured Meats - Cheeses › Sausages › Pork Breakfast Sausages

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Pork Breakfast Sausages (Read 2411 times)

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

IMG_3299.jpeg (140 KB | 4 )

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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

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

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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Reply #10 - Dec 23^rd, 2025 at 1:37pm

Derek Offline
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Turned this 2.5 kilo pork shoulder into sausages today. Picked it up for $8 a kilo.

I only have the Kitchen Aid for my grinding. It has 7 and 5 mm holes in the grind plates. This time i used the 7 first and then the 5 and found that I ended up with a much smoother and creamier sausage mix. Very happy with it.

As is usual with this mix the taste test was superb.

Christmas sausages done. Cool

Cool

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Reply #11 - Dec 23^rd, 2025 at 4:34pm

Kevvie Offline
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Hi Derek
Thanks for the photos.
It appears you are getting an expert with your sausage making craft.
Best of luck with it
regards Kev

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Reply #12 - Dec 23^rd, 2025 at 7:47pm

Derek Offline
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Kevvie wrote on Dec 23^rd, 2025 at 4:34pm:

It appears you are getting an expert with your sausage making craft.

Not so much an expert Kevvie as the more I do the easier it gets. Looking forward to making some salami in the new year.

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Reply #13 - Dec 24^th, 2025 at 8:02am

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Sausages look good Derek, are putting less in them. Think my main mistake is too much in them and cooking breaks during cooking.

Will be following your salami making as hoping to do the same. Cheers

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Reply #14 - Dec 24^th, 2025 at 9:23am

Derek Offline
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These are 26mm casings and I am getting more used to filling them I think. Also find if I cook them in the air fryer I get less splitting of skins.

It was a rather lean shoulder of pork so these are more meaty and less fat in the sausage. I like that in a sausage.

Seems all my local butchers are reluctant to on sell pork back fat so may have to go further afield.

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Reply #15 - Dec 24^th, 2025 at 1:55pm

Derek Offline
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I actually weighed them. 2.2 kilos of fine sausages vacuumed packed and in the freezer.

IMG_5388.jpeg (164 KB | 21 )

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Reply #16 - Jan 12^th, 2026 at 5:41pm

Derek Offline
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Another 1.6kg of these today.

Added an extra .5 gram of cayenne and boy did it make a difference.

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Reply #17 - Jan 13^th, 2026 at 9:53am

Derek Offline
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This was the pork shoulder I used. Nice bit of fat in it.

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Reply #18 - Jan 13^th, 2026 at 1:57pm

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Just ready to mince 3 x boned pork shoulders and the vaccuum pack for the freezer. Will be hamberger or sausages in the future.

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Reply #19 - Jan 13^th, 2026 at 3:00pm

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Derek have you thought about using Pickled Pork (minced) in your sausages?
Then hot smoking them. Just a thought I had.
Wouldn't add any extra salt.

Can't Get Full On Fancy

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Reply #20 - Jan 13^th, 2026 at 3:08pm

Derek Offline
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shackles wrote on Jan 13^th, 2026 at 3:00pm:

Derek have you thought about using Pickled Pork (minced) in your sausages?
Then hot smoking them. Just a thought I had.
Wouldn't add any extra salt.

Oooooh, that sounds interesting. I wonder what flavours you could put with it?

I do like a hot smoked pickled pork.

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Reply #21 - Jan 16^th, 2026 at 10:20pm

Derek Offline
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Made these this evening. One and a half kilos all up.

Have a family get together on Sunday. Mat has an upright smoker so these will go in as they are.

Most likely going to slow cook for quite a while with smoke.

I increased the cayenne by 50% in these so nice and spicy on the taste test. Looking forward to the taste after being smoked.

Mat is also doing a slow cooked brisket.

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Reply #22 - Jan 18^th, 2026 at 9:11pm

Derek Offline
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Had a great day today. Mat cooked the snags in his smoker. It’s an upright electric smoker. He used hickory chips for the smoke.

They tasted amazing however would have been better smoked all over either hanging or on a wire tray.

Everyone including kids loved them.

I must say he also smoked a small pork shoulder and a piece of beef brisket that were divine as well.

We ate good today with all the meats, wraps, bread rolls and assorted salads.

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Reply #23 - Jan 19^th, 2026 at 1:04am

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What brand smoker does he have Derek.

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Reply #24 - Jan 19^th, 2026 at 10:36am

Derek Offline
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Bear wrote on Jan 19^th, 2026 at 1:04am:

What brand smoker does he have Derek.

I think from memory it is a Masterbuilt one.

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Reply #25 - Feb 18^th, 2026 at 5:29pm

Derek Offline
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While I had all the gear out we made a batch of these as they are turning into our favourite sausage.

The pork shoulder I got had a lot of fat so these are a bit fattier than usual however on the taste test they are exceptionally nice. 1.5 kilos after I removed some for the salami.

IMG_5594.jpeg (178 KB | 20 )

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Reply #26 - May 13^th, 2026 at 4:38pm

Derek Offline
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Another 1.2 kilos of these today. Visitors on Sunday.

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Reply #27 - May 29^th, 2026 at 6:49pm

Derek Offline
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Are the last batch of these for dinner tonight. Maggie reckons they are the best snags she has ever eaten and I am not allowed to ever change the recipe. Grin

Grin

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Reply #28 - Jun 4^th, 2026 at 9:32pm

Derek Offline
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I was in ALDI this afternoon and they were putting these stickers on pork shoulder. Reduced from $9.99 down $7.99

Looks like I shall be making some of our favourite snags tomorrow.

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