I made another batch of Maple Breakfast Sausage this evening. This time I did a few thing different than last time. I must admit it was a lot easier this time around. I decided to do this batch without the casing. I followed Disco's advice about keeping the meat ice cold. Dang you Disco........I thought my fingers was going to fall off because that pork was so dang cold.........Anyway all went well. Here's what I did;
- I cutup a 4lbs pork butt into small cubes.
- Seasoned with 4 tablespoons of High Mountain Maple Breakfast Sausage blend (that's a little more than the recipe calls for but I love the flavor of that Maple Blend)
- Added 2 tablespoons of really good quality Maple Syrup.
- Placed cut seasoned meat in the fridge overnight.
- Today I ground up all the meat TWICE as recommended by a few guys on SMF.
- At the end of the second grind, I ran a small piece of bread thru the grinder to get out the last bit of meat. I didn't want to waste any of my pork and beside a little bread filler won't hurt.
- I added 1 cup of ice cold water AFTER the 2nd grind.
- I did a sample cook to taste for seasoning and it was off the hook good! I cannot believe the difference in the texture and flavor of the meat after 2 grinds. Thanks guys for that helpful tip!
I spread the sausage (level) in a sheet pan using the tool I use for spreading fondant icing on a cake. Heck it worked like a charm. Sometimes a girl just has to think outside the box!!!
I covered my sausage with a plastic lid and put it in the fridge overnight. Not sure if I'm going to make links or patties tomorrow......maybe I will make both!
Time for Happy Hour.......shot of Jameson and a shot of dill pickle juice with a piece of my homemade dill pickle. Try it I bet you will like it. Might have one more!!!
I will post pics tomorrow of my finished sausage project
Good Night All.. Josie