Re: The Kentucky Sausage Trail: Jake's Fresh Country Sausage in Bardstown
I do too, which is why I make my own. I know a couple of places that make very good sausage, but they are a bit of a drive and expensive. ... I make sausage just as good. ... For a country breakfast sausage you only need black pepper salt and sage. Add some cayenne and/or red pepper flakes for mild more for hot. I add salt at 1 1/2% of the total weight of the batch: No more! Salt at more than 3% will make the sausage taste old & strong after a few days. ... I use a pork mix of about 60% lean & 40% fat.
After stuffing, I smoke the sausage links on my bbq grill with pecan wood for about 2 hours. Then package and freeze for use later.
Which reminds me, i need to make more later this week.