Always looking to make my food taste better, and healthier, if possible. I found and adapted a new breakfast sausage recipe that we both really enjoy
I grind the pork butt through a minimum 1/4 inch die because I like the texture and by grinding your own you can control the amount of fat. I'm sure you can use store bought T=Tablespoon
10 lbs ground pork
2 T white pepper
4 T salt
3 T rubbed sage
1 T ginger
1 T nutmeg
1 1/2 T Thyme
1 T red pepper flakes
2 cups ice water
adjust to your taste and don't use dead spices.
Mix well until the sausage becomes "gluey" (myosin develops) ie wants to hold together
I form into patties and freeze between layers of plastic wrap.
I grind the pork butt through a minimum 1/4 inch die because I like the texture and by grinding your own you can control the amount of fat. I'm sure you can use store bought T=Tablespoon
10 lbs ground pork
2 T white pepper
4 T salt
3 T rubbed sage
1 T ginger
1 T nutmeg
1 1/2 T Thyme
1 T red pepper flakes
2 cups ice water
adjust to your taste and don't use dead spices.
Mix well until the sausage becomes "gluey" (myosin develops) ie wants to hold together
I form into patties and freeze between layers of plastic wrap.