I have been making breakfast sausage for a while. I use pork butt steaks from the supermarket. They are quite trimmed and are therefore less fatty. Good for my diet. However, it does hurt the texture somewhat. So I decided to experiment.
I used my usual pork steaks and ground up the pork. I have been using some Hi Mountain Mountain Man Sausage Seasonings (I prefer Pops Country Sausage but I was given these seasonings). I add 1/4 cup of water a pound and the seasonings.
I started by sprinkling the seasonings over the cubed pork.
Then I ground it with the smallest plate on my KitchenAid.
Instead of adding my usual 1/4 cup of water a pound, I added 1/4 cup of canola oil a pound. I thought it would help emulsify the sausage without adding too much extra fat.
I mixed it thoroughly by hand and then beat it with the paddle on my KitchenAid for 2 minutes at mediums speed. It definitely was more uniform than I am used to.
I did a test fry and I loved the texture. I was quite excited!
Here is where I was hit by a surprise. I normally don't use casings. I run the meat through my LEM and cut it into unskinned sausage. The emulsifying of the oil made it much too sticky to do this. I zipped into town and picked up some collagen casings and started stuffing like mad.
Here they are cut to length.
I wrapped them in packages of 6 in plastic wrap and put them in a ziploc bag to freeze.
The next day, I fried the ends from the sausage with some French Toast.
The Verdict: I am really not happy about having to use casings but I have to admit, the texture on these sausages are great and they only have slightly more fat than the leaner ones I made Sigh. I guess I will be making sausages in casings from now on.