I got a good deal on some pork butt steaks and made some Pork Breakfast Sausage.
I cut 2 pounds of it into 3/4 inch cubes and ground it through the fine plate of my Kitchen Aid.
I mixed up the seasonings with modifications from the recipe in Mastering the Craft of Making Sausage. The formulation I used was:
2 1/2 teaspoon of kosher salt
2 teaspoon ground sage
1 1/2 teaspoon dried parsley flakes
1/4 teaspoon fine ground black pepper
1/2 teaspoon thyme
1/4 teaspoon cayenne
2 tablespoons water
1/4 cup dry milk powder
I refrigerated everything for 1/2 hour. Then into the Kitchen aid to be mixed for a couple of minutes.
I cooked some up to taste and it was fine. However, if anyone who has more experience reads this, I would like some guidance. This is my 4th attempt at sausage. I do a taste test after mixing each time and it gives me some idea of the taste but there is a definite change as the sausage sits over time. It seems to me that it gets somewhat stronger and more complex over time. Is it just my imagination? If so, what do you do for taste tests?
Anyway, I used a form I made out of an old cutting board and formed my patties and wrapped them for the freezer.
The verdict. This is more to my taste than the original recipe in the book but both are very good. I am getting closer to my own perfect recipe for sausage. I think next time I will substitute some maple syrup for some of the water.
I cut 2 pounds of it into 3/4 inch cubes and ground it through the fine plate of my Kitchen Aid.
I mixed up the seasonings with modifications from the recipe in Mastering the Craft of Making Sausage. The formulation I used was:
2 1/2 teaspoon of kosher salt
2 teaspoon ground sage
1 1/2 teaspoon dried parsley flakes
1/4 teaspoon fine ground black pepper
1/2 teaspoon thyme
1/4 teaspoon cayenne
2 tablespoons water
1/4 cup dry milk powder
I refrigerated everything for 1/2 hour. Then into the Kitchen aid to be mixed for a couple of minutes.
I cooked some up to taste and it was fine. However, if anyone who has more experience reads this, I would like some guidance. This is my 4th attempt at sausage. I do a taste test after mixing each time and it gives me some idea of the taste but there is a definite change as the sausage sits over time. It seems to me that it gets somewhat stronger and more complex over time. Is it just my imagination? If so, what do you do for taste tests?
Anyway, I used a form I made out of an old cutting board and formed my patties and wrapped them for the freezer.
The verdict. This is more to my taste than the original recipe in the book but both are very good. I am getting closer to my own perfect recipe for sausage. I think next time I will substitute some maple syrup for some of the water.