Post by Big Joe on Nov 30, 2023 15:21:57 GMT -5
Well today we did the breakfast sausage thing. We did plain ground pork too. We use this recipe almost all the time for large batches. I do play around at times with small batches to see is it may be a keeper for us. I have found not all have the same tastes. The recipe I'm listing is liked by 5 different households, so I see it as a keeper. The plain pork was done in 1lb tubes and just froze, the sausage was done in large casings (3.5x18in) for patties and then froze. It took three of us working all morning to get the sausage and pork in casings.
We mixed in the seasonings then regound the sausage then let it set in the freezer as we did the plain pork. The sausage can be done in breakfast links too, but we did it just for patties today.
Sausage -
Our Breakfast Sausage - large batch
25 lb Ground Pork Shoulder (70/30 mix of lean and fat)(can be leaner but not much)
1 1/8 cup dark brown sugar
1 3/4 cup maple syrup
1/2 cup crushed sage (careful here its easy to get to much)
1/2 cup crushed thyme
1/2 cup pink table salt
1/3 cup course ground black pepper
5 tsp red pepper flakes
5 tsp nutmeg
5 tsp cayenne pepper or to taste
5 tsp coriander (optional but we like it)
2 1/2 tsp smoked paprika
2 1/3 cup Powdered Milk
Ok the meat needs to cut to fit your grinder. Keep the meat cold, almost frozen or as close to 32 as possible, a little under at the start works good to keep temps down until finished.
Grind the meat on a large plate (we freeze the complete grinder body) then place back in freezer while gathering the spices along with the grinder head.
Add the spices to the meat and mix well. We use the LEM mixer and then back in the freezer for a bit. Then re-grind with large plate again. Here you can use a smaller plate if you like your grind a bit finer. But this way lets us make patties or links.
Ok now wash the casings (we use fresh natural hog casing for the links). When washed soak in a small amount of water to keep moist and we add a small amount of baking soda to make it slick. For the patties we use fibrous bologna casings (3.5x18), you do soak before using.
Ok get the meat out to let warm up a bit but you still want it cold. We use a real sausage stuffer not an attachment to the meat grinder, seems to make the links a bit firmer at the end. For patties just weigh and press out, freeze between patty papers then into a bag and freeze.
For links or tubes we stuff like normal, remember not too tight on the links or you will have blowouts when forming the links. Yeah still do it at times. Need to prick any bubbles as you tie the casings or whip into links. We smoke our links but its not needed. This is a fresh sausage so it needs to be froze until use.
We started using the milk because our patties didn’t hold together well, no problems now.
You can adjust the heat to your liking here but that is kept separate because most of the women do not like it hot. (Unless we are camping and its chilly out)
We have tried dried cherries in this and its ok but no winner. The kids loved it just because it had cherries, but they do not help the taste profile at all to me.
As of right now we have the 25lbs of sausage and nearly 34lbs of ground pork all done up. And my hands aren't near as cold as yesterday LOL.. yes, it was bad enough we wore insulated gloves on the ride home just to warm the fingers. Ok now to get buns headed home, I have treatment tonight and I think the kids are taking the other old ones out LOL. I dont do supper on treatment nights until I get home. Then its eat and chat a bit before I just crash.
We mixed in the seasonings then regound the sausage then let it set in the freezer as we did the plain pork. The sausage can be done in breakfast links too, but we did it just for patties today.
Sausage -
Our Breakfast Sausage - large batch
25 lb Ground Pork Shoulder (70/30 mix of lean and fat)(can be leaner but not much)
1 1/8 cup dark brown sugar
1 3/4 cup maple syrup
1/2 cup crushed sage (careful here its easy to get to much)
1/2 cup crushed thyme
1/2 cup pink table salt
1/3 cup course ground black pepper
5 tsp red pepper flakes
5 tsp nutmeg
5 tsp cayenne pepper or to taste
5 tsp coriander (optional but we like it)
2 1/2 tsp smoked paprika
2 1/3 cup Powdered Milk
Ok the meat needs to cut to fit your grinder. Keep the meat cold, almost frozen or as close to 32 as possible, a little under at the start works good to keep temps down until finished.
Grind the meat on a large plate (we freeze the complete grinder body) then place back in freezer while gathering the spices along with the grinder head.
Add the spices to the meat and mix well. We use the LEM mixer and then back in the freezer for a bit. Then re-grind with large plate again. Here you can use a smaller plate if you like your grind a bit finer. But this way lets us make patties or links.
Ok now wash the casings (we use fresh natural hog casing for the links). When washed soak in a small amount of water to keep moist and we add a small amount of baking soda to make it slick. For the patties we use fibrous bologna casings (3.5x18), you do soak before using.
Ok get the meat out to let warm up a bit but you still want it cold. We use a real sausage stuffer not an attachment to the meat grinder, seems to make the links a bit firmer at the end. For patties just weigh and press out, freeze between patty papers then into a bag and freeze.
For links or tubes we stuff like normal, remember not too tight on the links or you will have blowouts when forming the links. Yeah still do it at times. Need to prick any bubbles as you tie the casings or whip into links. We smoke our links but its not needed. This is a fresh sausage so it needs to be froze until use.
We started using the milk because our patties didn’t hold together well, no problems now.
You can adjust the heat to your liking here but that is kept separate because most of the women do not like it hot. (Unless we are camping and its chilly out)
We have tried dried cherries in this and its ok but no winner. The kids loved it just because it had cherries, but they do not help the taste profile at all to me.
As of right now we have the 25lbs of sausage and nearly 34lbs of ground pork all done up. And my hands aren't near as cold as yesterday LOL.. yes, it was bad enough we wore insulated gloves on the ride home just to warm the fingers. Ok now to get buns headed home, I have treatment tonight and I think the kids are taking the other old ones out LOL. I dont do supper on treatment nights until I get home. Then its eat and chat a bit before I just crash.