So.... I was left home alone on Saturday. Mrs. BD went on a girls trip with her sister and my daughter. ...Harry Conic Jr. concert at the casino...
Now Harry is a fine Louisiana boy, Buttery voice and married to a Victoria Secret Model and all... BUT hey. If I want to listen to Frank Sinatra, I listen to Frank! Not an imitation. Just my 2 cents.
I've been traveling a lot and had a ton of chores to do around the property anyway.
Saturday morning the light of my life always makes breakfast for me. Well as she walked out the door on her way to hook up with Harry she announced that the sausage I just ate was the last of it. Dang woman! Thanks for the warning. AND she said, "This time try a little less salt and a little more cayenne flakes. ...Yes Ma'am. Enjoy your night out.
Here is the tweaked recipe. It turned out real nice... A derivative of POP's recipe.
- 1/2 cup salt
- 1/2 cup course black pepper
- 1/2 cup sage
- 3 TBLS red pepper Flakes
Put all that in ziploc and shake thoroughly, then use 1 tbsp. per pound of meat
I started with 3.5 pounds of deboned pork butt and 3.5 pounds of "Value Cuts" (?) Fancy name for trimmings. They were well marbled and only 85 cents a pound! Just the fat balance needed for my patties!
1 TBLS of just blended magic dust per pound. Mix very well and then into the freezer for a bit to firm up for grinding.
After the pork firms up a bit I grind just a few chunks for a test patty to make sure the seasoning is okay. I just love this part!!
Just look how lean that is. Just enough fat for flavor and to hold it all together.
Folks... That patty just came right of the skillet. No paper towel draining for this lean sausage.
The flavor was perfect.
My hi tech patty cutter.
These bad boys go back into the freezer to solidify before vac sealing
While they are freezing its time to scrub scrub and scrub the equipment. Did I say scrub? Scrub and scrub again. Clean your grinder dag nab it!
And there you go folks. 7 pounds of patties all vac sealed and ready for breakfast!