How to Make Breakfast Sausage – LeGourmetTV Recipe
In links or as patties I love this with a big Sunday breakfast with waffles or eggs! This recipe is a starting point and fairly neutral in flavour, start here and then tailor your next batch and keep experimenting.
4 feet small hog casing (optional if you would rather make patties)
2.5 lbs lean pork butt
.5 lbs pork fat
1 tsp coarse salt
1.5 tsp dried sage
.75 tsp ground black pepper (white would be great as well)
.75 tsp brown sugar
.5 tsp dried thyme
.25 tsp dried marjoram pinch ground clove
pinch crushed red pepper
-Prepare the casing.
-Cut meat and fat into cubes and keep well chilled before grinding (30 minutes in the freezer is great).
-Grind meat and fat through the fine disk on your grinder.
-Mix all ingredients into ground meat, and then chill again before next step (freezer for 20 minutes)
-Grind mixture through fine disk again.
-Shape into patties OR Stuff into casings. Prick air pockets and twist casings into links.
-Cover and place in fridge overnight to give flavour a chance to build.
-Fry until internal temp reaches 160oF
-Can be kept in fridge for 2-3 days or frozen for up to 3 months.
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Making Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ