This is a recipe I created......
DiggingDogFarm's Plump & Perky Breakfast Sausage
1 Kilo (2.2 lbs.) Well-Fatted Pork Butt (30-35% Fat)
18 grams Salt
1-1/2 tsp. Ground White Pepper
1 tsp. Ground Black Pepper
2 tsps. Ground Sage
1 tsp. Thyme (packed)
1/2 tsp.Ground Coriander
1/2 tsp. Powdered Ginger
1/2 tsp Ground Nutmeg
1/4 tsp Ground Mace
1 tsp. Sugar
1 tsp. Lemon Juice
1/4 cup Ice Water.
Grind pork through a 3/8 inch plate, grind 1/3 of the ground pork through the same plate once more.
Combine salt, Herbs, Spices, Sugar and Lemon Juice with the Ice water, mix well.
Combine the mixture with the pork and let rest in the fridge for 2-3 hours to extract the proteins.
After resting, mix sausage mixture until sticky.
Stuff into hog casings and make 3 to 3.5 inch plump links.
Don't overcook!
DiggingDogFarm's Plump & Perky Breakfast Sausage
1 Kilo (2.2 lbs.) Well-Fatted Pork Butt (30-35% Fat)
18 grams Salt
1-1/2 tsp. Ground White Pepper
1 tsp. Ground Black Pepper
2 tsps. Ground Sage
1 tsp. Thyme (packed)
1/2 tsp.Ground Coriander
1/2 tsp. Powdered Ginger
1/2 tsp Ground Nutmeg
1/4 tsp Ground Mace
1 tsp. Sugar
1 tsp. Lemon Juice
1/4 cup Ice Water.
Grind pork through a 3/8 inch plate, grind 1/3 of the ground pork through the same plate once more.
Combine salt, Herbs, Spices, Sugar and Lemon Juice with the Ice water, mix well.
Combine the mixture with the pork and let rest in the fridge for 2-3 hours to extract the proteins.
After resting, mix sausage mixture until sticky.
Stuff into hog casings and make 3 to 3.5 inch plump links.
Don't overcook!
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