Recipe: Homemade Breakfast Sausage (1980's)
Breakfast and BrunchHOMEMADE BREAKFAST SAUSAGE
5 lbs pork butt, ground thru 3/16-inch grinder plate
2 1/2 tbsp salt
1 1/2 tsp ground white pepper
1 tbsp rubbed sage
1/2 tsp ground ginger
1 1/2 tsp ground nutmeg
1 1/2 tsp thyme
1/2 pint ice water
Mix the spices in the ice water first. Then, mix with the pork. This distributes the spices much better. The ice water help keep the temperature down so you have a longer handling time. Sometimes, I stuff into casing and sometimes I don't. I use my KitchenAid for grinding and stuffing. - Gary
Cook as desired.
Source: Garry Howard
Adapted from source: Great Sausage Recipes and Meat Curing by Rytek Kutas, 1984
5 lbs pork butt, ground thru 3/16-inch grinder plate
2 1/2 tbsp salt
1 1/2 tsp ground white pepper
1 tbsp rubbed sage
1/2 tsp ground ginger
1 1/2 tsp ground nutmeg
1 1/2 tsp thyme
1/2 pint ice water
Mix the spices in the ice water first. Then, mix with the pork. This distributes the spices much better. The ice water help keep the temperature down so you have a longer handling time. Sometimes, I stuff into casing and sometimes I don't. I use my KitchenAid for grinding and stuffing. - Gary
Cook as desired.
Source: Garry Howard
Adapted from source: Great Sausage Recipes and Meat Curing by Rytek Kutas, 1984
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