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Breakfast sausage is wthout a doubt the most popular sausage in the world. Served by fast food restaurants, given in a form of sausage links to patients in hospitals, sold at supermarkets. Made like most sausages of pork, salt and pepper with sage being the dominant spice.
| 1. | meat selection |
Pork butt - 8 lb (3.6 kg), Pork back fat - 3 lb (1.4 kg)
You can use all pork butts. Meat total: 11 lbs (5 kg) |
salt pepper sage (rubbed) nutmeg ginger thyme cayenne pepper cold water |
100 g 10 g 8 g 7 g 3 g 4.5 g 2 g 240 g |
3.5 oz 0.35 oz 0.28 oz 0.25 oz 0.10 oz 0.16 oz 0.07 g 8 oz
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5 Tbs. 1 Tbs. 3 Tbs. 1 Tbs. 1 tsp. 1 Tbs. 1 tsp 1 cup
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| ingredients | ||||||
| 2. | curing | none | ||||
| 3. | grinding | Grind all meat with 1/4"(5 - 6 mm) plate. | ||||
| 4. | mixing | Mix with meat all ingredients, including water. | ||||
| 5. | stuffing | Stuff into 22 - 26 mm sheep casings, or 28 - 30 mm hog casings. Tie into 4" (10 cm) links. | ||||
| 6. | drying | None | ||||
| 7. | smoking | None | ||||
| 8. | cooking | Before serving. Recommended frying or grilling. | ||||
| 9. | cooling | None | ||||
| 10. | storing | In refrigerator, 2 - 3 days. Up to 2 - 3 months in the freezer. | ||||
| notes | Ratio of lean meat to fat should be about 70/30. | |||||
