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Dec 20, 2009, 3:57am

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BBQ Butcher :: Recipes :: Sausage, etc :: Breakfast Sausage
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AuthorTopic: Breakfast Sausage (Read 275 times)
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Breakfast Sausage
« Thread Started on Aug 19, 2007, 9:27am »
Courtesy of Rawtalent at Addicted to BBQ forum
http://addictedtobbq.proboards56.com/index.cgi

Breakfast Sausage

5lbs boned pork butt
2 tsp ground white pepper
1 tbl rubbed sage (better with 2 tbl finely minced fresh sage)
1/2 tsp ginger
1 tbl nutmeg
2 tsp thyme
1 1/2 tsp crushed red pepper (optional)
1 cup ice water

Cut boned pork into cubes that will easily fall thru the throat of the grinder. Spread the meat evenly in the bottom of a roaster pan or similar pan. Mix the spices in a bowl and sprinkle over meat. Mix completely til meat is evenly coated and there is no spice in the bottom of the pan.

Set meat in fridge while setting up grinder. This will allow the salt in the spice mix to begin drawing moisture out of the meat which will help lubricate it during grinding. After 15 min grind thru medium plate and form into patties or stuff into sheep casings. If stuffing spread ground meat evenly in bottom of pan, poke a bunch of holes into the meat and quickly mix in the ice water before stuffing.
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Different recipe
« Reply #1 on Mar 8, 2009, 11:39am »
Four and a half pounds of fresh pork left over from the Picnic and half a pound of thick sliced bacon.

[image]

Mixed in a few seasonings for breakfast sausage:

2½ TBS Kosher Salt
½ TBS black pepper
1 TBS sage
½ TBS nutmeg
½ tsp ginger
½ cup ice water

Made patty's and they are now vac packed and frozen.

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Primo Grills & Smokers
http://www.primogrill.com/

The BEST Dry Aged Steaks
http://www.drybagsteak.com/

"Culture is what your butcher would have if he were a surgeon."
Mary Pettibone Poole

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