Homemade Pork Breakfast Sausage Recipe

This is a good starter sausage, if only because we choose not to case it. As a result, if the sausage needs seasoning, some may be stirred (massaged) through the ground sausage at any time, and then the sausage may be re-rolled into new logs.

The really important thing to keep in mind when making sausage is that it is crucial to keep all the components as cold as possible. This might extend to putting ice baths under each of the metal bowls used for the grinding process, both the bowl with the not-yet-ground chunks of meat and seasoning, and the bowl which is receiving the ground sausage mixture as it emerges from the grinder. Certainly the meat should be so cold as to almost be frozen. In fact, frozen fat is often used since it is much easier to dice. Also, make sure to chill your metal grinder parts in the freezer before getting started. They’re small, so I just keep mine in the freezer all the time.

Once the mixture is all ground, mix it together thoroughly but don’t mix it too much or get it too warm. If need be, chill it for 20 or 30 minutes before mixing it. Then cook and taste some, and adjust seasoning. Once you are satisfied, roll the sausage up in logs, for cross-cutting into patties. Or, if desired, use a sausage-casing press and some sausage casing of your choice, and form links.

Makes about 1.5 kg, roughly thirty 2 oz patties.

Equipment:
• two metal mixing bowls, possibly with ice baths
• sausage grinder, possibly stand mixer attachment
• stuffer for pressing meat down into the grinder (usually comes with grinder)
• broad metal spoon for scraping grinding die
• plastic food wrap

Ingredients:
1 kg lean pork
1/2 kg pork fat sometimes called “white protein”
4-5 cloves garlic
2 tsp salt
2 tsp dried sage
1 tsp black peppercorns cracked
1/8 tsp dried oregano
1/8 tsp dried thyme
1/8 tsp dried basil
1/8 tsp cayenne or pepper flakes, or dried whole spicy chili
1/2 cup cold beer or acidulated water

Procedure:
1. Place metal bowls and grinder parts into the freezer.
2. Dice cold pork (lean and fat) to get the requisite weights of each.
3. Combine the pork in one of the frozen bowls.
4. Chop the garlic roughly and add to the pork.
5. Add the rest of the ingredients to the pork and toss all the pieces together.
6. If the pork is starting to warm, press the mixture up the sides of the bowl and place it into the freezer for about half an hour.
7. Once the mixture is very cold, assemble the grinder from its frozen parts and grind the sausage into the other frozen bowl.
8. Mix the resulting grind together to make sure all components are evenly distributed.
9. Pinch off a small ball of sausage and carefully cook it over medium heat, to allow the sausage to assimilate and emulsify properly while cooking.
10. Taste for seasoning and adjust the sausage mix.
11. Roll the sausage mix in one or more pieces of food wrap, to form logs which may be cross-cut in order to make patties.
12. Freeze the rolled sausage logs.

Music: http://www.bensound.com/royalty-free-music

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