| This recipe is liked by 0 person(s). |
The Kitchen Recipes - House Breakfast Sausage
Nb persons: 0
Yield: four to six months. You do need a couple of pieces of specific
Preparation time:
Total time:
Source:
| Recipes from The Kitchen [at home], © The Kitchen, 2002 House Breakfast Sausage Homemade sausage is fun to make and great to eat! Our house breakfast sausage is always a big hit.Nov 29, 2006 Email this recipe Season: [unknown placeholder $article.art_field3$] [Recipe Serves makes 35 sausages] Ingredients: | |
| 1 | cubed pork shoulder, (about 7 pounds) |
| 2 tablespoons | kosher salt |
| 1 tablespoon | ground pepper |
| 1 tablespoon | chopped fresh thyme |
| 2 cups | chopped fresh sage |
| 2 cups | dry bread crumbs |
| 2 cups | water |
| 1/4 cup | chopped fresh garlic |
Natural pig casing (about 10 feet)
Instructions:
1. Mix all ingredients together. Put mixture through a
grinder with a medium dye in the chopper [grinders come with dye
they are the pieces with the small holes on that goes next to the
blade, the holes vary in size depending on what you are doing] Cook
a little piece; taste and adjust seasoning.
2. When you are happy with the taste, set up your sausage
stuffer. Use a little oil on the tube, then start threading sausage
casings on the tube. Put meat mixture in the stuffer and start
stuffing. This is a fun learning experience! Try to not fill the
skins too tightly because that will increase the possibility of
splitting. When finished stuffing, you will have a long sausage,
twisting them of into links is a little tricky to get the hang of.
When sausage are hanging each link contains 3 sausages, Lay your
sausage out and just pinch the sausage at your desired length about
5 inches is good. Do this until you have 6 sausages, then twist each
pinch about 3 time, then you should have 6 lovely sausages, cut from
the main sausage then repeat, and the hang the sausage over a tray
that will catch any liquid that drains of for 3–4 hours, allowing
some of the excess liquid to come out
Notes:
Sausage is one of those foods for which there isn’t really a
recipe—you can change the spices and other ingredients to suit your
mood. The important thing is to get a good balance of fat to meat.
We use shoulder meat because it seems to have a natural balance; we
also add bread because we find it gives the meat a better texture.
Making sausage is not something that you want to do daily, so make a
larger quantity and then freeze them in packages; they’ll be good
for four to six months. You do need a couple of pieces of specific
equipment for this; namely, a meat grinder and a sausage stuffer.
There are many varieties, from hand powered to electric. If you have
a stand mixer, you can usually get attachments for these functions.
You’ll also need natural pig casings, which should be easy to obtain
from most butchers or anybody who makes sausages. Tell them how many
pounds you are making and they should be able to tell how much
casing you need. Rinse casings thoroughly in cold water before use.
© The Kitchen, 2002
INFO@THEKITCHENCAFE.COM
1039 PEARL STREET, BOULDER CO 80302 PH: 303-544-5973 303-544-5973
FX:303-544-0092 [DRIVING DIRECTIONS]
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe