Country Breakfast Sausage
Comments:
Sausage making may seem a little awesome to some, but it is really about as simple as making biscuits. And well worth the effort for those who care enough to serve the very best. Once you ever try, you'll wonder why you waited so long. Enjoy!
Contributed by:
Smoky
Sausage should be about 20-30% fat -- less is tough and dry, more cooks away to a memory. Pork butts and shoulders have the ideal ratio:
5 pounds pork butt or shoulder
5 Tbs non-iodized salt
3 tsp ground (not rubbed) sage
3 tsp cayenne pepper
2 tsp ground thyme
Trim fat and gristle from the meat and cut into grinding size chunks or strips. Mix the seasonings and sprinkle half onto the meat, then chill until it reaches to 33° - 34° F.
Grind the meat using your coarsest wheel. If using a food processor, leave the meat in 1/4 inch cubes. Mix in the remaining seasoning and grind the meat again with the 1/8th (hamburger) wheel.
Throw the skillet on the stove and fry up a couple of small patties. It would be nice if you had a pan of hot biscuits coming out of the oven about that time!
Enjoy!
