Ron's Breakfast Sausage 

For more Cooking with Ron videos, go to the Cooking with Ron playlist here: ru-vid.com/group/PLB2vSjxWrJw3W2QUMlMHCUHZrJmuzQt3J

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

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

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!!!!!

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

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

Thanks for sharing! Much gratitude!

Excellent video, Sir!

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

great video.. thanks Ron

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.

AWESOME THANKS FOR SHARING.

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

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.

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

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

Very informative

really like your videos alotta info thanks

Great video best i have seen !

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.

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

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

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

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

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

Gloves noted, Sir...😂

Does mr Ross have a RU-vid 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

Nice video. Where you at? Senory looks awesome.

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.

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

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.

I like your place

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

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

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.

Common sense I like him

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

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.

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?

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.

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 🇦🇺

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

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

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.

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?

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?

I couldn’t find your spice recipe

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

I dont see no seasoning list or box below

What do you live at in Alaska

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

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!! 😢

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

Do you sell it?

What's the recipe

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

I did not see any recipe for the spices.

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

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

You live in heaven? ❤

Where’s the recipe?😮

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.

MSG,,,,, Yikes not gonna use that

Did you wash you meat?

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

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.

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.