I revisited my recipe for breakfast sausage.
I ground 10.5 pounds of pork butt and tried several different recipe combinations over a two-day period and made the following changes:
- Changed to a salt-by-weight formula using data from America’s Test Kitchen.
- Removed the sugar because it was unhealthy, masked the saltiness, and scorched in the frying pan. Marjoram adds a sweet flavor already.
- Removed the added fat. Pork butt is already at least 20% fat.
- Removed the baking soda because it wasn’t effective at levels you can’t taste.
- Added some garlic and onion to give it a more savory flavor.
- I cheated and removed the “refrigerate overnight before grinding.” I don’t think it makes that much difference.
INGREDIENTS – 2lb recipe:
- 32 oz pork butt
- 13.625 grams salt (weigh it)
- 1 3/4 teaspoons rubbed sage
- 1 teaspoons black pepper
- 3/8 teaspoons cayenne pepper
- 5/8 teaspoons dried thyme
- 5/8 teaspoons coriander
- 3/4 teaspoons marjoram
- 1/4 teaspoons garlic powder
- 1/4 teaspoons onion powder
- 1/4 cup water
INGREDIENTS – 4lb recipe:
- 64 oz pork butt
- 27.25 grams salt (weigh it)
- 3 3/8 teaspoons rubbed sage
- 1 7/8 teaspoons black pepper
- 3/4 teaspoons cayenne pepper
- 1 1/8 teaspoons dried thyme
- 1 1/8 teaspoons coriander
- 1 3/8 teaspoons marjoram
- 5/8 teaspoons garlic powder
- 5/8 teaspoons onion powder
- 3/8 cup water
INGREDIENTS – 10lb recipe:
- 160 oz pork butt
- 68 grams salt (weigh it)
- 8 5/8 teaspoons rubbed sage
- 4 3/4 teaspoons black pepper
- 1 7/8 teaspoons cayenne pepper
- 2 7/8 teaspoons dried thyme
- 2 7/8 teaspoons coriander
- 3 5/8 teaspoons marjoram
- 1 3/8 teaspoons garlic powder
- 1 3/8 teaspoons onion powder
- 1 cup water
Instructions:
- Mix all your spices in a spice grinder and grind them to a fine powder.
- Cut Pork Butt into 1.5″ chunks (or whatever will fit in your grinder)
- Grind with your largest grinder plate.
- Knead in the spices and the water.
- Grind again with a smaller 1/4″ plate.
- Refrigerate another 24 hours before freezing to allow the flavors to blend.
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