Ever since I found SMF, I have been experimenting with making my own sausage. Every time, I returned to Pop's seasonings as the best basic breakfast sausage. The link is http://www.smokingmeatforums.com/t/73350/country-style-breakfast-sausage
Of course, we all have our tastes and I have modified his recipe to my liking with a little more herbs and a coarser grind on the meat. I add some water and do a hand mix as I find this changes the texture a bit too. Also, I don't like to make up a large batch of the seasonings as I like to change it up with fresh herbs when they are available. I have worked out the weights for 1 kilogram of meat and just multiply by the weight of the pork available to me. Of course, this requires a scale that can measure small amounts accurately.
The amounts I use for 1 kilogram (2.2 pounds) of fatty pork shoulder are:
12.5 grams (0.44 ounces) salt
3.1 grams (0.11 ounces) black pepper
1.5 grams (0.06 ounces) fresh sage, finely chopped or 0.7 grams (0.03 ounces) dried sage
0.65 grams (0.03 ounces) ground ginger
1 gram (0.04 ounces) fresh thyme or 0.5 grams(0.02 ounces) dried thyme
60 ml (1/4 cup) ice water
After a lot of experimenting, this has become my go to breakfast sausage and I have named it after my home here in the Canadian Rockies, Passing Wind Estates.
Here is the latest batch I made.
I started with 2 kg (4.4 pounds) of pork shoulder steak weighed after it was boned and cubed. Remember, meat grinds better and gives a better texture if it is kept cold. If you are not doing something with the pork, put it in the fridge.
I measured out all the seasonings (double the amounts above as I was doing 2 kg). I mixed them together in a bowl.
I sprinkled the seasonings on the pork cubes, mixed them and put them in the fridge for an hour. Then I ran the pork through the medium plate on my KitchenAid. I put the meat in the fridge to chill for 1/2 hour.
I put the ground meat on a tray, added the ice water and mixed by hand for six minutes. I removed a patty for a test fry and put the rest in the fridge for 1/2 hour.
While the meat was chilling, I did my test fry. I find the test fry is mostly to make sure the salt and pepper levels are correct. It takes longer for the herb flavour to develop in this sausage. This test fry was perfect.
I loaded up some collagen casings on the LEM stuffer and ran the pork into the casings.
I measured off 6 inch links and twisted them then cut at the twists. I took the meat from the horn of the stuffer and made them into patties. You can make the whole batch into patties if you prefer.
I put the links in the freezer for 45 minutes on a tray and then wrapped them in packages of 6 with plastic wrap. I put those packages in resealable bags in the freezer for final storage.This lets me take the sausages out 6 at a time.
The next day we had delicious breakfast sausages.
I owe a big debt to Pop's. I love my breakfast sausage.