Sausage – Breakfast – 2020

Need to try adding 1 tsp baking soda per 3 lbs of meat to promote browning. Higher PH makes the meat brown better. (Per America’s Test Kitchen)

Ingredients – 10lb recipe:

• 10 lbs ground pork
• 10 tsp sea salt – Ratio should be 0.2 oz. by weight per pound of meat.  (Always weigh the salt.)
• 7.25 tsp brown sugar
• 1.25 tsp white pepper (or substitute black pepper)
• 5 tsp rubbed sage
• 1.25 tsp ginger
• 1.25 tsp nutmeg
• 2.5 tsp thyme ground
• 2 tsp cayenne pepper
• 1.25 tsp crushed red pepper flakes slightly ground
• 1.25 tsp fennel seed slightly ground
• 1.25 teaspoons mustard powder
• 10 Tablespoons lard (pork butt is too lean for sausage without it).  You could probably also use bacon grease.
• 3/4 cup cold water

INGREDIENTS – 2lb recipe:

• 2 lbs ground pork
• 2 tsp sea salt – Ratio should be 0.2 oz. by weight per pound of meat.  (Always weigh the salt.)
• 1.25 tsp brown sugar
• 1/4 tsp white pepper (or substitute black pepper)
• 1 tsp rubbed sage
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/2 tsp thyme ground
• 3/8 tsp cayenne pepper
• 1/4 tsp crushed red pepper flakes slightly ground
• 1/4 tsp fennel seed slightly ground
• 1/4 teaspoons mustard powder
• 2 Tablespoons lard (pork butt is too lean for sausage without it).  You could probably also use bacon grease.
• 2 Tablespoons cold water

Instructions:

1. Cut Pork Butt into 1.5″ chunks (or whatever will fit in your grinder)

   

2. Dissolve the spices in cold water and mix into chopped meat.

   

3. Refrigerate overnight.
4. Grind twice with large grinder plate.

   

5. Refrigerate another 24 hours before freezing to allow the flavors to blend.