I have been experimenting with breakfast sausage for a few months now. I like a bit of spice and lots of flavour. She Who Must Be Obeyed wanted some plain, old fashioned herb type sausage. I happen to have fresh sage and thyme in the garden and some potted rosemary so it seemed like time to accede to her request (some call it obeying an order).
I got 4 pounds of pork butt (after removing the bone) on sale but it was somewhat lean so I added 1/2 pound of pork fat. I diced the pork.
I then mixed together:
3 1/2 teaspoons kosher salt
2 teaspoons fresh ground pepper
3 1/2 teaspoons finely chopped fresh sage
3 1/2 teaspoons finely chopped fresh thyme
3/4 teaspoon finely chopped fresh rosemary
1 1/2 tablespoon of brown sugar
I tossed the seasoning mix with the cubed pork, covered and threw it in the fridge overnight. I couldn't dice the pork fat as it was frozen but cut it up the next day.
The next morning, I ran it through the fine plate of my Kitchen Aid grinder attachment. I put it in the fridge for 1/2 hour. It is hot here 33 C (91 F) and I didn't want it getting too warm.
Then I mixed it up with the paddle attachment on the Kitchen Aid for a couple of minutes. Back into the fridge for 1/2 hour.
While it was chilling, I fried a bit up. It had a nice herb flavour and I knew it would please the missus.
In an attempt to get closer to old fashioned sausage, I didn't make patties. My wife doesn't care for casings so I thought I'd try extruding the sausage onto a plate with my LEM stuffer. Have I mentioned I love my LEM stuffer?
I cut each strip in half and put them on baking sheets. I put the baking sheets in the freezer for an hour to firm up.
I wrapped them in cellophane, six to a package. Then I put all the packages in a large ziploc back and into the freezer.
Breakfast the next day was fried potatoes and sausage. My wife liked them and I have to admit, a good plain herb sausage lets the pork flavour through and I enjoyed them too. I hate it when she is right.
One thing I don't like. I am trying to cut back on fat so I use a nonstick pan and little or no grease. Things just don't brown up as well as they do in the cast iron or steel frying pans.
The verdict. Wonderful. I will make these again. The fresh herbs give a softer but full herb flavour. I was quite surprised at the difference. The lack of strong seasonings like cayenne mean the sausage don't have much heat but the pepper gives a little and you can really taste the pork and the herbs.
Edited by Disco - 7/25/13 at 12:43pm