I started a new UMAi project yesterday. Local store had a good price on a two pack of Boston butt, and I’ve been dying to make capicola. So after getting that going, I had exactly 10lbs of pork that I cubed and threw in the freezer to firm up.
I decided to do breakfast sausage. We really like the little sizzler links, so I started scanning for recipes and settle on @bdskelly‘s, since it seemed so simple and straightforward. Only thing I did different was I added fresh thyme (I had some leftover from the capicola and I like thyme in my breakfast sausage) and extra red pepper.
Once the meat was cold enough, I grinded it up with the fine plate, and then did a fry test. Well, I wanted more flavor and heat, so I added an extra tablespoon on seasoning mix and some Chinese red pepper...yeah that did it! Fry test was spot on, so I was ready to move on to the next step.
Into my LEM mighty bite 5lb stuffer and collagen casings (19 mm I think but not sure, it’s what I had from last batch).
Here it is, ready for the next step, 4 inch and pinch method...
And here they are ready for the freezer to firm up. Now I did something a little different this time. After freezing, I took the casings off. I know, it’s a PIA to go thru that extra step but I like the old brown and serve style, and this seemed like a good way to go. It worked out quite nicely. The casings came off easily with a knife and some patience.
And here they are all ready to go back to the freezer. I’ve got a plate ready for breakfast, just need to run to the store for some maple syrup for dipping!!
I decided to do breakfast sausage. We really like the little sizzler links, so I started scanning for recipes and settle on @bdskelly‘s, since it seemed so simple and straightforward. Only thing I did different was I added fresh thyme (I had some leftover from the capicola and I like thyme in my breakfast sausage) and extra red pepper.
Once the meat was cold enough, I grinded it up with the fine plate, and then did a fry test. Well, I wanted more flavor and heat, so I added an extra tablespoon on seasoning mix and some Chinese red pepper...yeah that did it! Fry test was spot on, so I was ready to move on to the next step.
Into my LEM mighty bite 5lb stuffer and collagen casings (19 mm I think but not sure, it’s what I had from last batch).
Here it is, ready for the next step, 4 inch and pinch method...
And here they are ready for the freezer to firm up. Now I did something a little different this time. After freezing, I took the casings off. I know, it’s a PIA to go thru that extra step but I like the old brown and serve style, and this seemed like a good way to go. It worked out quite nicely. The casings came off easily with a knife and some patience.
And here they are all ready to go back to the freezer. I’ve got a plate ready for breakfast, just need to run to the store for some maple syrup for dipping!!
