My second run at sausage, inspired by gary s and others to try out some breakfast links. First time using natural casing, I used 24-26 sheep.
Got a good deal on a 22lb whole hind pork leg for $1.29/lb and got to work de-boning and skinning it Friday morning. Cut the entire thing up into cubes and set aside 7.5lbs for my breakfast sausage.
Did some searching on these forums and came up with this recipe for the seasoning:
7.5lbs pork
4 1/2 TBS ground sage
4 1/2 tsp salt
3 tsp ground black pepper
3 tsp ground white pepper
1 1/2 tsp ground coriander
1 1/2 tsp ground nutmeg
Ground cubed pork through coarse plate, seasoned with recipe above and mixed well by hand, then put the bowl in the freezer for 30 mins or so to firm up a bit. Removed from freezer and ground the entire mixture again through a fine plate and wrapped up the bowl and put in the fridge for stuffing the next day.
Onto the pics
Skinned and de-boned. Will have to turn that rind into something tasty at a later date!
About 7.5lbs cubed up for my breaky sausage
Coarse grind
Seasoned and mixed and into the freezer for a bit
Fine grind
This pic is out of order, but this is the rest of the cubes bagged and tagged for another project to come
Fry test after the fine grind - decided to make a little breakfast out of it. Delicious!
The next day (This morning) - the first few stuffed.
For the rounds, I rolled some of the sausage meat out flat with a roller, about 1/2" thick and used a juice glass to cut them out.
Rounds to go in the freezer to firm up so they are not squashed in the vacuum sealing process
I looked up a video on youtube on how to link sausages, turned out pretty nice!
Breakfast time!
Money shot
These turned out incredible!!
The sheep casing took a little bit to get used to. A little time consuming, but well worth it!
Got a good deal on a 22lb whole hind pork leg for $1.29/lb and got to work de-boning and skinning it Friday morning. Cut the entire thing up into cubes and set aside 7.5lbs for my breakfast sausage.
Did some searching on these forums and came up with this recipe for the seasoning:
7.5lbs pork
4 1/2 TBS ground sage
4 1/2 tsp salt
3 tsp ground black pepper
3 tsp ground white pepper
1 1/2 tsp ground coriander
1 1/2 tsp ground nutmeg
Ground cubed pork through coarse plate, seasoned with recipe above and mixed well by hand, then put the bowl in the freezer for 30 mins or so to firm up a bit. Removed from freezer and ground the entire mixture again through a fine plate and wrapped up the bowl and put in the fridge for stuffing the next day.
Onto the pics
Skinned and de-boned. Will have to turn that rind into something tasty at a later date!
About 7.5lbs cubed up for my breaky sausage
Coarse grind
Seasoned and mixed and into the freezer for a bit
Fine grind
This pic is out of order, but this is the rest of the cubes bagged and tagged for another project to come
Fry test after the fine grind - decided to make a little breakfast out of it. Delicious!
The next day (This morning) - the first few stuffed.
For the rounds, I rolled some of the sausage meat out flat with a roller, about 1/2" thick and used a juice glass to cut them out.
Rounds to go in the freezer to firm up so they are not squashed in the vacuum sealing process
I looked up a video on youtube on how to link sausages, turned out pretty nice!
Breakfast time!
Money shot
These turned out incredible!!
The sheep casing took a little bit to get used to. A little time consuming, but well worth it!
