Hey, welcome back to Cobb's Cue. Today we are making hot breakfast sausage
Let me tell you this it's got a little kick to it. So hold your horses. It's a really really good recipe. Okay
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But let's go ahead. We're gonna get this thing going and I don't think you're gonna be disappointed with the outcome of this recipe
Okay, we pulled our meat out of the freezer and this is 100% pork we got five pounds today
We got about a 75 25 mix going on with the fat just that came out of the pork butt itself
We placed it in the freezer for 45 minutes and we're down to 34 degrees 33 degrees
This is just perfect for grinding now as we go through this
We're probably gonna be able to get through a second grind. We're gonna start on a coarse plate Then we're gonna move over to a medium plate and then that's where we're gonna end
We're gonna talk about the ingredients what we're gonna do and I'm gonna put something up on the screen for you
But to give you an idea, we've got cayenne in this. We've got salt. Obviously, we've got rubbed sage
We have coarse ground pepper crushed red pepper coriander and We have MSG
This is one of my favorite store-bought sausages and that's what's included in that sausage
We love to make a couple recipes with that particular brand We'll just leave that there. So that's what we're gonna do today
Now the one thing that's nice about this is we don't have any cure since we don't have any cure
We can go ahead and fry a little bit and try it and if we like it, we're good
We'll go ahead and we'll stuff it if we don't we can adjust the recipe if you're using any kind of sodium nitrite
Please please please don't just go fry it and then try it because it is not good for you
it can harm you sodium nitrite needs time to go ahead and convert into nitric oxide and
You just don't want to put that in your body Now if you have a cure accelerator you can do that and that will speed that up
But I would still give it a couple hours before doing so. So anyway today fresh sausage not a problem get a cayenne
This is gonna be awesome. Hopefully it's really good and hot but
Flavorful. I know that particular brand JD shall we say has Kind of slacked off lately
It's not the same as it used to be when he was a good fisherman out of Texas and made really good sausage
We'll just leave it there got our rubbed sage. We got a coriander
Okay here. We've got our MSG Get our 16 mesh black pepper and finally we have our salt again
I found this recipe online and I found it online in a couple of places and they were all for one pound of pork
so what I did is I took the Measurements they did one teaspoon one quarter teaspoon, etc
I weighed each one of those and then I converted that into a percentage based upon the weight of one pound of meat
Which I believe was four five three point six in kilograms any
Once I did that then I haven't went ahead and changed that over to two two six eight, which is five pounds of meat
And figured out what the percentage should be and then I weighed everything out
so again, that's where all the measurements came from in the recipe
Okay, we're gonna go ahead and we're gonna place with a couple pieces of meat down in the hopper
Put this on yes, I have to clean that later This one pound meat
Meets your maker It's awesome. It is so fast. It's not even funny
And that is five pounds that fast you gotta love this thing it is so worth the money
I'm not worried about cleaning this up because I'm gonna put a different plate in here Then after I send it through the second plate, which this is still really cold
I can definitely feel it and I got the cotton gloves on so that helps When I feed it through the second plate, I'm gonna throw some chipped ice through it
And you know if you don't buy chipped ice, that's fine Just make ice in your fridge go outside with a bag and a rubber mallet
Think of your worst day and have a little fun and then you got tripped ice
So you can feed that right through and it'll clean out any excess meat and it doesn't hurt because it keeps cold
So let's go ahead. We're gonna get the meat back up here and then we're gonna replace our grinder with
Medium plate and we'll be right back Okay, so we've replaced the grinder plate with a medium plate and put this in we're still at 32 degrees
33 degrees so this is fine. We can go ahead and keep Grinding through this without a problem. We're only gonna drop a little bit in at a time
Just in case Don't get the pusher but chances are we won't need it if we only drop in a little bit at a time
Again it goes a little slower the second time But if you go slow and just drop a little bit in at a time
You shouldn't need your stuffer plunger This this meat machine will absolutely chew right through this meat and keep everything in a nice
Consistency like we're looking at here. This actually looks really good for breakfast sausage
And then we're gonna pour a little ice through it just to clean out the rest of the meat
And once you start seeing that come out Go ahead and turn that off and all the ice is gonna do is help keep it cold
And now we want to mix this now when we mix this want to get a good consistency
We've already got everything in it that we're gonna eat We don't need a binder or any of that nature. This is actually coming together really really well
We want to get a really good consistency Then we're gonna fill in our one pound bags with the stuffer and that are gonna work out in
Patties or whatever we have we actually have this amazing recipe and it's got the JD type sausage. It's got zucchini
It's got pasta and tomatoes and it's absolutely amazing. So That's the first thing we're gonna make with this because the kids and I love that meal that's sticking just fine
That's not going anywhere. That's that's really good. That's what we're looking for
So what we're gonna do is we are going to fry up just a little bit
We're gonna make sure that this flavor is just what we're looking for. Okay, so we're frying it up
We're gonna let it go to it reaches 165. We're gonna give it a taste test. Just see what it tastes like
All right, let's give this a shot. See if we got close to what we want recipe wise. Oh, wow. I think we're there
It's got some heat to it. It's got the good flavor. We don't have to add anything to this
This is this is outstanding. Okay, so let's get the stuffing now. I gotta say off the bat
I have this Hakka 15 pound stuffer 7 liter. I think it's 15 pounds. I
Don't like that. You can't hold it straight down and stuff. So it does this which is a pain
I also don't like and I don't know if you can see down inside of here, but
When you press it will go all the way down to the bottom However, it leaves at least half a pound of meat here in the tube
And go ahead and get our sausage down in here now, of course nothing happens very quickly
So in the time frame that I moved everything around I got to be honest
That flavor is still in my mouth from eating the sausage. Oh my god that there is no questions
I will never buy it again. This is our recipe. I'm not gonna change a thing
We will be making a lot more of this Get that down in just gonna pack it in tight. Okay, we got these wild game bags
We're gonna fill them up. They hit the one pound mark and Then we're gonna run them through our limb
Let's go ahead and get that set up with the limb It's gonna peel this off. Make sure the tape the sticky side is up underneath the bar and then leave it
Just lay over like that and then we just run it straight down. So let's get this on
I'm gonna say this is so much easier than doing casings And that's it
Spin that nice and tight And then we just simply run it down
And that's sealed So there's one pound Go ahead and do that with the rest
Somebody mentioned the other day if you take the next size stuffer tube and put a piece of tape on it and
Then push it down inside of this. It'll help push everything through so when you're stuck in this particular situation
You have a way out and now we're gonna go ahead and put these one of them out and put the rest in the freezer and eat the rest of
this but Gotta be honest that flavor is still there the whole time
I've been doing that I can still taste the sausage way a little bit ago Hands down we're doing this from now on we are not buying another one of these JD fast freshmen sausages from Safeway because
Let's face it. He doesn't make it anymore. This is awesome. All right real quick. We decided to go ahead and come outside
We're gonna do a taste test for the boy. He found out that I did this
He's the one that loves Jimmy Dean hot. So I know I said it tasted good last night
We're gonna go ahead and do this for him and let him see how it tastes
Okay, these are ready Whoo These on the plate they temped out at
167 that's perfect because we wanted 165 so Cameraman, the reason we're doing this today is we want to give you the chance to stand in the smoke and tell us what you think
Oh, man, you don't have to put the whole thing in your mouth. I'm gonna eat the whole thing. Okay
As you can tell I love Jimmy Dean hot. So when my dad told me that we were gonna do this I
Wanted it. So first day I'm here. I'm getting this Just don't drop it
Mmm-hmm. Oh, it's got a little bit of a kick. It does right? Yeah, it's not gonna be like the stuff that we get from the
Store, it's actually got kicked. So if it says hot Mmm How about the flavor I mean, like I said, it's got a kick but and the flavor is also there I mean it is
Isn't it? Yeah. I Think this is gonna go better than anything. We've had before out of store bought heck. Yeah, no doubt about that one. So
Do this. Yes, we are gonna make another video And we're gonna have a substitute for the MSG
So for those of you that may not want to put MSG in it yet want that flavor profile I have a natural ingredient
We're gonna order we'll bring it back We'll remake this with that and we'll do a taste comparison to find out if we can get the same flavor without using the MSG
So take a moment like and subscribe and thank you so much for joining us. Have a wonderful day. Oh
Yeah Mmm, that's freaking good