Master the art of crafting your own breakfast sausage
In short: Learn the fundamental technique for making breakfast sausage from scratch, whether you prefer juicy links or easy-to-fry patties.
This guide provides a versatile starting point for sausage making, using a neutral flavour profile that you can later customise. The process involves cubing meat and fat, chilling them for about 30 minutes in the freezer, and grinding them through a fine disk. Key seasonings include 0.75 tsp of ground black pepper, 0.25 tsp of dried marjoram, and a pinch of ground clove.
After the first grind, the mixture is chilled again for 20 minutes before a second grind. Once shaped into patties or stuffed into 4 feet of small hog casings, the sausage should rest in the fridge overnight to develop its flavour. For safety, fry the sausage until the internal temperature reaches 160°F. The finished product stays fresh in the fridge for 2-3 days or can be frozen for up to 3 months.
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- Summary by Intellect · source: How to Make Breakfast Sausage
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