As promised yesterday, here’s how I make breakfast sausage (I do it for taste but it will also lower your nitrate intake). And as to the old saying, I’d much rather make sausage than make laws.
You’ll need a meat grinder. I like the food grinder that attaches to a Kitchen Aid mixer since I can use it with the strainer for other things (making applesause, applebutter,…ETC). How to Cook Everything says you can use a food processor but I highly doubt you could do it acceptably without smearing things.
Throw the small hole die and the rest of the grinder parts in the freezer.
2-2.5 t of salt
1 t of black pepper (I like 1.5 t but seem to be in the minority)
1T of minced fresh sage (I use the Berggarten variety becuase it grows well in a pot)
1.5 t of minced thyme (don’t use lemon thyme, most others are fine)
3 T of brown sugar
dash of nutmeg
some people like some ginger or cayenne pepper for kick. I am not one of those people, but if you do like it, I suggest 1 t dried ginger or 0.25 t cayenne pepper.
Get a pork shoulder somewhere around 4 lbs. Then get about 0.75 fat back. Don’t trim either of these (try to get fresh fat back but if you can’t just rinse off the salt). Cut all into small cubes and mix together with the spices. It’s important to keep things cold so throw it in the fridge after you cut it up.
Set up the grinder and get a bowl and set it in another bowl with ice and water in it and put it under the grinder. Grind away. If it starts to smear (you don’t see seperate little chunks of fat and meat), stop it, take the die and blade out, and remove the sinew that has probably built up. This can happen more often if you don’t tighen up the die properly (you’ll probably see some oozing out of the threads of the cap if you haven’t tightened enough). Fry up a little bit to make sure the seasoning are good and for immediate gratification.
Don’t even think about running this again through a stuffer attachment making it into nice little links. Unless you have a seperate professional sausage stuffer, this isn’t worth the huge pain it is for the small diameter sausages. Take the sausage and make it into patties seperated by plastic wrap, wax paper, or foil and wrap in foil and throw into the freezer. Or you can make a log and throw that in the freezer and saw off a few slices when ever you want with a coping saw (the blade is thin and is easy to clean). Make sure you use a stable cutting surface if you saw, you don’t want to be making blood sausage. Clean everything and when you’re done throw every thing in the sink, fill it up and put in a cap full or two of bleach.
When you cook the sausage, do it at low or medium low heat in a heavy skillet. Enjoy.