A Labor Day Weekend of Sausage
Posted: Wed Sep 05, 2012 8:19 pm
I made about 9 pounds each of a Medium Breakfast Sausage and a Medium Italian Sausage.
I wish I had 22-26 mm sheep casings for the breakfast sausage for links, so I had to improvise. Hey, ya gotta make do with what's on-hand.
Both were done as follows:
Ground the Pork Butt through a 1/4" plate.
Weighed out 8.8 pounds (2kg) This was a 4X batch.
Mixed the dry ingredients.
Measured out the liquid and combined with the dry.
Put the meat in the mixer and added the seasoning. Mixed until it was sticky. (about 5 minutes)
Fried up a test patty and it just made me hungrier.
Lunch. Sausage, egg and smoked cheddar sammie.
Now I'm all fat and happy. I still gotta stuff the bags.
It all fit in my 8# horizontal.
Done.
The Italian
Breakfast Sausage Recipe
2.2 pounds Ground Pork Butt (1000g)
3 tsp Kosher Salt (18.0g)
1 tsp Butcher Grind Black Pepper (2.0g)
1 tsp Sage, Rubbed (2.0g)
1/4 tsp Nutmeg (0.5g)
2/3 tsp Ginger, Ground (0.5g)
1 tsp Thyme, dried (1.0g)
1/4 tsp Cayenne Pepper - 90K (0.5g)
3/8 Cup Cold Water (100 ml)
Stuff into 22-26 mm Sheep Casings for links or 1# bulk bags.
Grill or fry before eating.
Next time, I think I will double the Cayenne. Just a little more heat for me.
Italian Sausage Recipe
2.2 pounds Ground Pork Butt (1000g)
3 tsp Kosher Salt (18.0g)
1 tsp Butcher Grind Black Pepper (2.0g)
1/2 tsp Sugar, white (2.0g)
2 tsp Fennel, cracked (3.0g)
1/2 tsp Coriander (1.0g)
1/2 tsp Caraway (1.0g)
3/8 Cup Cold Water (100 ml)
For Medium Hot Italian Sausage add 2.0 g (1 tsp) cayenne pepper.
For Hot Italian Sausage add 4.0 g (2 tsp) cayenne pepper.
Stuff into 32-35 mm Hog Casings or 1# bulk bags.
Grill or fry before eating.
If you want to smoke the Italian, then go with a smaller casing.
You could even use a collagen on this and it would be good.
Be sure to add 2.5g Cure #1 or a scant 1/2 tsp.
The recipes came from wedlinydomowe.com
This is the best tasting sausage that I have made.
Thanks for lookin'. Now git to grindin'
I wish I had 22-26 mm sheep casings for the breakfast sausage for links, so I had to improvise. Hey, ya gotta make do with what's on-hand.
Both were done as follows:
Ground the Pork Butt through a 1/4" plate.
Weighed out 8.8 pounds (2kg) This was a 4X batch.
Mixed the dry ingredients.
Measured out the liquid and combined with the dry.
Put the meat in the mixer and added the seasoning. Mixed until it was sticky. (about 5 minutes)
Fried up a test patty and it just made me hungrier.
Lunch. Sausage, egg and smoked cheddar sammie.
Now I'm all fat and happy. I still gotta stuff the bags.
It all fit in my 8# horizontal.
Done.
The Italian
Breakfast Sausage Recipe
2.2 pounds Ground Pork Butt (1000g)
3 tsp Kosher Salt (18.0g)
1 tsp Butcher Grind Black Pepper (2.0g)
1 tsp Sage, Rubbed (2.0g)
1/4 tsp Nutmeg (0.5g)
2/3 tsp Ginger, Ground (0.5g)
1 tsp Thyme, dried (1.0g)
1/4 tsp Cayenne Pepper - 90K (0.5g)
3/8 Cup Cold Water (100 ml)
Stuff into 22-26 mm Sheep Casings for links or 1# bulk bags.
Grill or fry before eating.
Next time, I think I will double the Cayenne. Just a little more heat for me.
Italian Sausage Recipe
2.2 pounds Ground Pork Butt (1000g)
3 tsp Kosher Salt (18.0g)
1 tsp Butcher Grind Black Pepper (2.0g)
1/2 tsp Sugar, white (2.0g)
2 tsp Fennel, cracked (3.0g)
1/2 tsp Coriander (1.0g)
1/2 tsp Caraway (1.0g)
3/8 Cup Cold Water (100 ml)
For Medium Hot Italian Sausage add 2.0 g (1 tsp) cayenne pepper.
For Hot Italian Sausage add 4.0 g (2 tsp) cayenne pepper.
Stuff into 32-35 mm Hog Casings or 1# bulk bags.
Grill or fry before eating.
If you want to smoke the Italian, then go with a smaller casing.
You could even use a collagen on this and it would be good.
Be sure to add 2.5g Cure #1 or a scant 1/2 tsp.
The recipes came from wedlinydomowe.com
This is the best tasting sausage that I have made.
Thanks for lookin'. Now git to grindin'