Ron's Breakfast Sausage

The my Back Yard crew shows you how to make your own breakfast sausage!
Let us know when you try this in the comments!
We use Southern Indian Butcher Supply for our supplies: www.butchersupply.net/
Bacon video URL: • Making Bacon
Smoked Oyster video URL: • Smoking and Canning Oy...
Ingredient list (per 20 lbs) (Tbsp):
Coarse Black Pepper: 2 2/3
Cayenne Pepper: 2 2/3
Coriander: 2 2/3
MSG: 2
Dry Parsley: 3
Red Pepper Flakes: 2 2/3
Ground Sage: 5
Salt: 6 2/3
Thyme: 2 2/3

[@my-back-yard]

For more Cooking with Ron videos, go to the Cooking with Ron playlist here: kzbin.info/aero/PLB2vSjxWrJw3W2QUMlMHCUHZrJmuzQt3J

[@markopalikko6986]

Looks great, thank you for the video. Your location is absolutely gorgeous.

[@russhall4780]

I can't get enough of your videos. You cover all the details that a lot of videos overlook. Keep them coming!

[@my-back-yard]

Thanks!

[@EveryDayWalkingWithChrist]

Thanks for sharing! Much gratitude!

[@mike333h]

Great video and you do a much better job than most of the people on KZbin. You now have a new subscriber. Keep up the great work!

[@my-back-yard]

mike333h thanks!

[@barbaranielsen2888]

You make it look so easy! Thank you for sharing all of your knowledge, experience and pride with us!

[@my-back-yard]

Thank you!

[@traceyevans2757]

Take a shot every time the guy mentions his “pretty big electric grinder” 😂

[@superflyp0]

😂K ❤

[@timblair6149]

i have made kit breakfast sausage before but i used your resipe and added more sage and a tad less cayenne and this is the best breakfast sausage on earth so i thank you!!!!!

[@my-back-yard]

Comments like this are why we do it!

[@donnellholmes4246]

Just a tip, I haul meat and alot of it gets dropped on the floor that's walked on with everything and I see the people just pick it up and package it. Guy told me to mind my business when I asked him was he going to wash it off.. He said his job was packing it up not to wash it. So people rinse your meat off.

[@ladyela9283]

Excellent video, Sir!

[@coryanderson7581]

What an awesome down to earth video...well done...definitely going to try this recipe....cheers

[@my-back-yard]

Thank you!

[@robholt7617]

great video.. thanks Ron

[@Ringele5574]

I recently started making my own ground sausage, and it is far superior in how it cooks up than any store bought sausage I've had. I'm still tweaking my recipe, but that's what makes making your own so great; you get to tailor it to your own specific taste. Thanks for posting.

[@my-back-yard]

Absolutely!

[@ronross6946]

Amen to making it your own! That's one of the main points I try to drive home in these videos!

[@lukedawg357SIG]

AWESOME THANKS FOR SHARING.

[@melindacash1268]

Wow!!! Look at your view...ill try this thank you!

[@my-back-yard]

Thank you! Do it!

[@1976DannyG]

Greetings from Thornton Colorado! I stumbled on a 1 1/2 hp Thunderbird meat grinder on Craigslist for $100.00. Saw same model on Amazon for about $800.00. New to curing,sausage making etc and grinder works like a dream. Just subscribed to your channel. May I say that is some backyard.

[@my-back-yard]

Thank you!

[@ronross6946]

If you have any questions or want any more of my recipes, give us a shout@

[@johnhstein6244]

New to making sausage, so we made up 5 different recipes in 1 lb test packages. We've tried 4 of the 5 and so this is the HANDS DOWN FAVORITE. !!!!!!!!!!! One comment: I rebelled against using the expensive "ground meat tubes" and instead, found that 1 lb fits nicely into a 1 quart zip-lock bag, pressed flat and frozen. To cook, rip off the baggie and cut into 16 squares..... Love it. js

[@ronross6946]

That's awesome John! Glad to hear you enjoyed it. Not sure if the "expensive" meat bags was a joke or not. I pay less than.05 bag. Happy to share other recipes!

[@garyloiselle7279]

Great video best i have seen !

[@ronross6946]

Thank you! We hope you check out some of our others, and try making some yourself.

[@kevinwittenauer6892]

Very informative

[@88rollins]

Good video- didn't realize making sausage was actually so easy if you have the right equipment.

[@my-back-yard]

88rollins - Thank you! We do this to show how easy it can be. And these are tried recipes over time. Let us know how yours turns out.

[@fatboy601000]

really like your videos alotta info thanks

[@ronross6946]

Thank you!

[@427Ron]

That was a great video. I am going to get into doing that Myself

[@ronross6946]

Happy to answer any questions you may have, or share any other recipes. Don't forget to subscribe!

[@jayhac3803]

Does mr Ross have a KZbin channel? I looked for more of his videos but this one and makin bacon, and smoked oysters were all I found. I could watch this dude process meat all night. He makes it look so easy

[@my-back-yard]

Jay hac he’s my brother in law and part of the My Back Yard crew. He’s a technician when it comes to processing any kind of meat. When you’re with Ron, you’re eating good.

[@my-back-yard]

Jay hac Haha! Welcome to the party! Let us know how your efforts turn out

[@ronross6946]

Jay hac, It is easy! We do these videos to try to show people how easy it is to encourage them to try it themselves.

[@MrsKimberly248]

Thanks for sharing I also hit the share button for Facebook love what you do❤️🙏🏻🎉

[@my-back-yard]

Thank you so much!

[@gschady]

15:15 push it the other way from tight side to looser side.. SHAZZAM

[@marktoldgardengnome4110]

Hey Ron and Brent, nice video. I'm sure we watched this before, and commented, but seems I didn't. But then again I was sure I left my shoes by the door last night, and here they are by the couch! 😲 "Short" term memory is no longer my "Long" suit anymore! I see you recommended, in another comment, a 50/50 mixture of fat to meat for venison. Would you recommend the same with Moose meat? It is also very lean, and if you harvest a "bruiser" can also be very tough. A friend got a Moose last Fall, gave us some hamburger. Was very dry. Reground 4lbs, with 1lb of bacon ends, and was MUCH better. Suggestions? I do have a inexpensive source for pure pork trimmings, (.99 cents / lb), and whole pork butt's same price. Any other recipes for Beef/Moose/Venison sausage, besides the Brat's, would be great! Thanks, Mark and Rosa

[@popatop6657]

An air hose with a rag wrapped around the end of the tube and an air blower nozzle ( Kind of like pressuring the gas tank on a vehicle ) is the magic trick for cleaning out the stuffing tube.

[@ronross6946]

Great idea! Thank you!

[@wahwalker]

I like your place

[@HogMan2022]

I enjoyed your video Sir, thank you for posting! 🙋 I'm wondering what brand and what hp rating your grinder is. I'm buying one next month and looking to compare different grinders. Thanks again.

[@treypinion]

Nice video. Where you at? Senory looks awesome.

[@ladyela9283]

Gloves noted, Sir...😂

[@mulukidane9387]

Happy I stumbled across this channel! Have a like and a subscription!

[@my-back-yard]

Mulu Kidane thank you!

[@mulukidane9387]

@@my-back-yard let's see some more videos!

[@my-back-yard]

@@mulukidane9387 Two new ones with several more in the editing room now!

[@corey1788]

With a backyard like that I wouldn’t even want a front yard lol.

[@my-back-yard]

Exactly!

[@motherof1doll.]

Someone said pop a half onion through to clean out the grinder & stuffing tube.

[@kmisercola7180]

I also have a Cabela's 1 hp #22. Let's just say they arent what they should be. That being said If you grind the second run into your bag then use the stuffing star or stuffing plate,kidney plate, no knive and your plunger sparingly it will stuff much easier. I have also found that if you add more water, beer or wine to the mix just prior to stuffing it slide right thru and into your tube. Also this will reduce the smearing of the meat which which you do not want to do. that being said,your videos are very good and enjoyable.

[@ronross6946]

Thank you. I've had great luck with my grinder, but it is older. If you put an ice pack around the throat and neck, it really helps stop the smear. Also try to have the meat partially frozen.

[@kmisercola7180]

Yes using partially frozen meat works the best, also if need be pull the whole attachment off and put into the freezer between batches. Mine along with everyone I have seen on KZbin or in videos work the same. I now tell people that want a grinder to find an old one and they will not be disappointed. Old Hobarts, Enterprise, Sanitary, Toledo, Etc. are 100x's the grinders. You can throw all you want at them and they just ask for more. Moreover where they shine is on the 2nd and 3rd grinds and on grinding and stuffing at the same time. The good part about Cabelas/weston is all of the cool attachments.

[@georgelee5244]

Common sense I like him

[@my-back-yard]

Me too

[@user-qo9zu6si8c]

Many thanks for sharing your recipe from South Korea!!! Just wondering how did you connect to meat grinder machine and manually meat mixters? any joint we need?

[@my-back-yard]

If you’re talking about the foot switch, it goes between the plug and outlet.

[@user-qo9zu6si8c]

Thanks for your fast reply! Sir! My question was that I have already Meat grinder , but I would like to buy that Meat mixter box(20lbs or less) you use, so it's any joints part I need to connect between Grinder and meat mixter?? Just wondering!!! Besides that wonderful your invented foot switch!!

[@PhilippinesDarrellCheeks]

I live in the Philippines and cannot find sausage here, I am going to do this - thanks

[@ronross6946]

We are here to help if you have any questions!

[@shanehakanson6404]

Just starting out making Snags what sort of smoker do I need I was thinking electric.! I see there’s lots of cheaper ones or is it better to just bite the bullet and buy the dearer ones.? Shane Hako 🇦🇺

[@my-back-yard]

What you got a look at is the high temperature range of the smoker and what you need it for.

[@flavrt]

Was that a cup of ice water for 20 pounds? Some grinders are premixing their herbs and seasoning into the water.

[@robertrodriguez6029]

I wasnt sure if you answered this question do you have a hog dear sausage recipe? If not please post one thks love your videos.

[@ronross6946]

I don't have a specific recipe, but I do have a couple of rough rules of thumb... , mix the venison with about 50% pork butt, or 25% pork butt, and 25% fatty beef trimming ( 50/50 fat to lean). Venison is very lean, and you need to add a lot of fat to have a juicy sausage. I will try to post a pepperoni recipe in a couple days..

[@UKHazzie]

What is the measurement in the spice meant to be? For example is 2 2/3 meant to be 2 and 2 3rds tablespoon per 20 lbs?

[@my-back-yard]

UKHazzie yes

[@my-back-yard]

If you look at 7:55, you’ll see the total amount of spices and he’s mixing 20 lbs.

[@joesmith7427]

you didnt give us the recipe for the seasoning?? it should be on screen- with a big screen TV there isnt a description box down below!! 😢

[@my-back-yard]

It’s absolutely in the description box!

[@ssergeant9682]

I have kids allergic to MSG so would have to leave that out. does the red pepper make it really spicy?

[@ronross6946]

It's got some kick to it, but I don't think it's super hot. Do a pound or so, and adjust pepper to suit your own taste.

[@kimsteele3935]

If I want to make one pound to make sure i like it, do you have a break down of the spices for one pound?

[@my-back-yard]

Just do the math proportionately

[@kimsteele3935]

@@my-back-yard In the video you say the recipe is for 5 pounds but the recipe say 20 pounds, is it 5 or 20? I want to make sure I put enough spice in it.

[@Bugnetblue]

Where are you located if you don't mind me asking? I am going to retire soon and that looks like a good place to chill out and make sausages for the rest of my days.

[@my-back-yard]

It is a good place to chill, among other things. Lol Stavis Bay WA

[@sergeykravchenko2444]

Pork shoulder buts is sold in smart foodservice warehouse stores former "cash & carry ". Some of them have glands size of hazelnut or walnut. They need to be cut out.

[@ronross6946]

Sergey Kravchenko, I did mention that in the video, but probably didn't hit it hard enough. It is important to get the glands out! Thank you for making it clearer than I did!

[@Grizzleback07]

1:40 You mentioned it at this time.

[@hectorgonzales3082]

How is this with 10 lbs pork and 10 lbs of venison? Would you use the same spices?

[@my-back-yard]

I would, but if you use fatty pork, it’s going to be very fatty.

[@hectorgonzales3082]

Hey, thanks for the quick response and advice! Btw beautiful place and location you are blessed with. Thanks again from Richmond TX

[@michaeldoucetsr.8704]

I dont see no seasoning list or box below

[@my-back-yard]

It’s there!

[@hillbillytarheel2974]

Can you please send me the recipe you use and can I put maple syrup in it

[@my-back-yard]

The recipe is in the description box. I don’t know about the syrup.

[@koryswenson8586]

can I can this? And is there a big difference if I don't use MSG's?

[@my-back-yard]

If you can it, you precook it; I don’t recommend it. MSG: if you leave it out, you might want to add salt. Try it in small proportions to get the flavor you like.

[@koryswenson8586]

Thank you for your response.

[@johnnyallen7998]

What's the recipe

[@my-back-yard]

Expand the description box - it's all there.

[@jr.streifel557]

I couldn’t find your spice recipe

[@my-back-yard]

Look in the description box just below the video box.

[@walterrussell7584]

What do you live at in Alaska

[@my-back-yard]

He takes his live aboard boat up there for the summer.

[@brianmorales8169]

Does that grinder come with or have the tenderizer attachment compatible for it

[@ronross6946]

It has one available for it. Smart question! Before buying a grinder make sure that knives, plates, mixers, etc are available for it! Makes it a much more versatile machine!

[@brianmorales8169]

@@ronross6946 thanks I was thinking is should but was just wondering. Nice video on the bacon by the way. Thanks

[@ronross6946]

Brian, FYI that grinder was made for Cabellas by weston. They have switched manufacturers now. Lots of attachments to lots of grinders available from outside sources. A little internet time could save big $$$. Glad you liked the bacon video!

[@terrim.602]

@RonRoss This vid just kept popping up begging to be watched, LoL! So glad I did. We make homegrown turkey sausage and want to make venison sausage. I'm searching for a lard recommendation for venison if you have one. The list of ingredients appears to be for a spicy sausage, is this accurate? Also, we have not used MSG and are curious why you chose to use MSG in a homemade product? We are curious what the benefits of adding MSG is. Sorry for so many questions. Thank you!! PS - your back yard looks like the Puget Sound or Whatcom County, WA! It's so beautiful!

[@lgbtsontv354]

Do you sell it?

[@my-back-yard]

No

[@willhoyle752]

I don't see spices mix ingredients and amounts. In the video or under the title where most put it. Why did you not add fat? I made mine with shoulder and some fatty bacon because I can't get pork fat without buying 30# box.

[@my-back-yard]

Pork shoulder comes with a sufficient amount of fat already. The ingredients are in the description box; I just verified. Thank you

[@willhoyle752]

@@my-back-yard I used a 7.3 lb. Pork shoulder plus one pound of bacon that was mostly fat. Hardly any lean. Mine fried dry and was crumbly. I did not add water. Our most famous NC sausage Neese must have a 70 to 30 ratio of fat. NEESE has no msg, no preservatives and no nitrites. Semi air dried sausage is popular in Eastern nc. The breakfast sausage is put in casings and into a cool box to cure fore 7 days. Old timers hung it outside in cold weather. They never used nitrites. I might build a cure box but I want a recipe that works first. Pork fat is hard to find and I have to buy 30 pounds. I will never use that much. Guess I could freeze it. We have blueberries so I'll try a blueberry maple sausage this spring.

[@ronaldtucker1262]

I did not see any recipe for the spices.

[@my-back-yard]

It’s in the description box of the video. I just looked; it’s still there.🤓

[@shellg_]

You live in heaven? ❤

[@my-back-yard]

A little piece

[@shellg_]

@@my-back-yard You are a lucky man!

[@RustRiches]

thats not a backyard. its a whole fucking island hes got and the fucking lake. im your friend ive just subscribed

[@RustRiches]

dont step on the electric switch whilst taking the meat out the mixer

[@drexelpayton4891]

Where’s the recipe?😮

[@my-back-yard]

It's in the description box

[@nativelumbee1221]

Did you wash you meat?

[@my-back-yard]

No, not ground meat

[@gmsmolen]

MSG,,,,, Yikes not gonna use that

[@my-back-yard]

Your call.

[@nonyayet1379]

sir, why on earth are you making homemade and polluting it with MSG? that kind of completely defeats the purpose

[@my-back-yard]

For flavor. It has a bad rep, but it’s safe: blogs.webmd.com/food-fitness/20190219/is-msg-really-so-bad

[@nonyayet1379]

it is a chemical thats sole purpose is to create an appetite. the number one cause of both mental and physical illnesses. and the great usa is the only known nation that allows it, it's so dangerous to our health. half the purpose of home made/homegrown is to avoid those dangerous chemicals but it's your you tube channel sir. I'll walk away. i've done my duty to educate you. good luck

[@ronross6946]

@@nonyayet1379 I put it in because I like it. I did a lot of research too, and according to Mayo Clinic, people who claimed to have a reaction to MSG didn't even hit the laws of probability in a double blind study. Appreciate your input. You don't have to add it. To each his own.

[@ronross6946]

Here's a good article from Harvard for you. dash.harvard.edu/bitstream/handle/1/8846733/Sing05.pdf

[@elenogarrot]

Buenas paisano. Isso aí não é linguiça rapaz. Experimenta usar tripa de porco, aí sim tu vai ter uma linguiça de verdade. Ah e o tempero ideal é 2% sal, 3gr alho p/kg, 1gr pimenta do reino p/kg e pimenta calabresa a gosto. Aí tu vai ver o que é linguiça de verdade Xiru.

[@rickeaston3228]

Kitchen Aid grinding attachments suck. Buy a real grinder. You can get a decent one for light duty grinding for less than a $100. Or let the butcher grind it for you. A small stuffer is a better buy. Grinding meat is not a bad job. Cleaning everything afterward, is a pain. The person in this video spent a small fortune for all the stuff he uses. If you make 50 # of sausage a week, go for it. I have never in 50 years ground my sausage more than once.

[@ronross6946]

I spent about $700 on equipment, and between sausage and burger I do about 500lbs a year. You are right about the cleanup. Thats why I get a group together and do lots. If you shop eBay and Craigslist you can get some great buys on equipment.