- Jan 6, 2011
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- 4,705
Gary’s Breakfast Sausage
I started with one pork butt and some bacon.De-boned and cut butt and bacon into 1” +- chunks.
Mixed the following ingredients in with the water, mixed well.
Poured mixture over the cubed meat and mixed by hand till everything was coated and I was happy. Put into a bowl with a plate on top (for weight) covered in plastic wrap, and into the fridge for an overnight rest.
Note: You can adjust this recipe to your taste add more or delete what you don’t like. This is a really good and easy recipe
This is per pound:
Sage ------------------------------------ .5 Tb (add more or less if you like
Black Pepper ------------------------- .6 tsp
Sugar------------------------------------ .4 tsp
Salt--------------------------------------1.0 tsp
Red Pepper Flakes ------------------ .5 Tb (add more for spicier)
Coriander------------------------------- .2 tsp
Garlic Powder-------------------------- .125 Tb
Onion Powder-------------------------- .125 Tb
Cold Water ------------------------------ 1.6 oz.
Removed meat from fridge, and ground through the smallest plate I have.
Mixed by hand till fat was evenly distributed.
Fry Test!! It has very good mild flavorful sausage.
Back in the fridge to chill some more. Then measured out 1 lb. portions rolled in plastic wrap and into the freezer for about 3 hours.
After firming in the freezer, I unwrapped them and sliced on my slicer (Wife doesn’t like to patty sausage first thing in the mornings) back in the freezer to firm back up. I packaged 1 lb. per bag. Ended up with 9.55 lbs. counting liquid and spices.
I started with an 8.7 lb. Butt, after I removed the bone I had 8 lbs. plus I added 1 lb. of bacon. You can add more bacon (about a 25%) ratio is good, but I like it pretty lean so only added the one pound.
Thank you …………………..
Picked up a couple of Butts on sale $1.47
These were the same weight, but you can see one is thicker than the other.
Butt ready to go
Really didn't have to do this , but thought I would practice my boning skills
Sorry I didn't get a picture of it cubed up, (Flying Solo) But here it is being ground
A little fry test. Good flavor, could be a little hotter for me (I'll fix that later)
Getting ready to weigh out some 1 ponders
Wrapped and rolled in Plastic wrap
Told you I would fit the heat ! Kicked up a little for me Extra Red pepper flakes
and some Cayenne
All went into the freezer for about 3 hours Then sliced, Easy
Vacuum sealing in 1 lb packages
Separated layers with parchment paper Had 9 - 1 lb. packages
Thanks for Looking This is real easy and taste great, Use to do it years ago
using 50/50 dear meat, pork and pork fat. No Dear meat but all pork is Great.
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