Sage & Rosemary Breakfast Sausage (bulk)
Source of Recipe
?
Recipe Introduction
Be sure to fry up a bit of the raw sausage meat in order to check the seasonings, and feel free to adjust seasonings to your taste.
List of Ingredients
INGREDIENTS:
5 pounds boneless pork shoulder or butt, cut into 1-inch cubes
3 tablespoons kosher salt
10 to 15 garlic cloves, coarsely chopped
3/4 cup minced fresh sage leaves
1/4 cup minced fresh rosemary leaves
1 tablespoon hot red pepper flakes
1 tablespoon freshly ground black pepper
INSTRUCTIONS:
Before beginning, see sidebar on grinding tips, page F4.
Fit an electric or hand-operated meat grinder with the coarse-grind plate. Grind the meat. Remove the plate and clean it and the auger well, removing any sinew or other bits. Put the meat in a bowl, then add the salt, garlic, sage, rosemary, red pepper flakes and black pepper. Mix well with your hands. Fit the grinder with the medium-grind plate. Grind the seasoned meat mixture. Remove the plate and clean it, the blade and the auger well.
Take about a tablespoon of the meat and make a flat patty. Fry it until browned, then turn and fry the other side. Taste for seasonings, adding ingredients to your taste. Mix in any additional ingredients by hand.
You can also use a food processor to make the sausage, pulsing to a medium grind.
The sausage will keep in the refrigerator for 2 to 3 days, but it is best to freeze any you will not be using immediately.
Divide the mixture into 1-pound portions and put in heavy-duty freezer bags. Label and freeze for up to 6 months. If you want to form patties to freeze, shape them and pack them between layers of waxed paper and put in freezer bags.
One pound of sausage mixture yields about six 4-inch diameter sausage patties.
PER PATTY: 165 calories, 14 g protein, 1 g carbohydrate, 11 g fat (4 g saturated), 50 mg cholesterol, 679 mg sodium, 0 fiber.
Recipe
|
|
member logon
