DiggingDogFarm's Plump & Perky Breakfast Sausage....

[diggingdogfarm]

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!

 

[DanMcG]

Interesting recipe, thanks for sharing.

 

[alblancher]

Look great,  sure would like to see some more Qview,   Toss a couple in the pan for me so I can get some smell a vision!!

 

[diggingdogfarm]

Interesting recipe, thanks for sharing.

The kids wanted a sausage that tastes kind of like McDonald's (of all things), but better.
This is what I came up with.

Look great,  sure would like to see some more Qview,   Toss a couple in the pan for me so I can get some smell a vision!!

My batteries ran low right after that pic. LOL
I'll try to get a finished pic soon.

 

[tjohnson]

Looks Good Dig!

Todd

 

[daveomak]

Hey Diggy, afternoon....  Those look plump and delicious.....  I like the spice combo.... Dave

 

[diggingdogfarm]

Whoa!!!
I just noticed a typo in the fat content...that should read 30-35%, not 30-55% LOL
I'll fix it!

 

[ronrude]

Looks just what I am looking for!  Sounds perfect.

 

[boykjo]

Nice links Dig...........................

Joe

 

[BGKYSmoker]

McDigging  em

 

[realtorterry]

I'm still kinda new to the whole sausage thing so I need to ask why you regrind just 1/3??

 

[africanmeat]

sounds like a great recipe thanks

 

[diggingdogfarm]

I'm still kinda new to the whole sausage thing so I need to ask why you regrind just 1/3??

That's just the texture I happen to like for these.

 

[scarbelly]

Those look great. Going to have to give them a shot - thanks for sharing the recipe

 

[chef jimmyj]

Hey Martin I missed this the first time through! This flavor profile is one my kids would like...Thanks...JJ