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Sausage: Breakfast Sausage




Source of Recipe


3men.com


List of Ingredients




15 pounds boned pork butts
8 tablespoons kosher salt
5 teaspoons ground white pepper
3 tablespoons of rubbed sage
1½ teaspoons ginger
5 teaspoons nutmeg
5 teaspoons thyme
4 teaspoons cayenne pepper
3 cups ice water


Recipe



Grind all of the pork butts through a three-sixteenths or one-quarter inch plate. Refrigerate the ground pork until well chilled - ideally 32 to 34 degrees Fahrenheit. When the meat is chilled, thoroughly mix the remaining ingredients in a bowl. In a large bowl or lug, thoroughly mix the water and spice mixture with the ground pork. Immediately stuff into 22mm to 24mm lamb casings. Hang the stuffed sausage in a cool place to dry to the touch, approximately 30 minutes. Refrigerate or freeze immediately after drying.

If you do not have a sausage stuffer, you can store the sausage in patties or in bulk. Refrigerate or freeze as desired.