early morning eats: homemade breakfast sausage

How To Make early morning eats: homemade breakfast sausage

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  Step 1
  PREP/PREPARE
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  Step 2
  Gather your ingredients.
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  Step 3
  Add the pork to a large mixing bowl.
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  Step 4
  Take all of the dry ingredients (everything up to the maple syrup), and thoroughly combine them in a small mixing bowl.
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  Step 5
  Add the dry ingredients, and the maple syrup to the pork.
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  Step 6
  Mix, using your hands, until the spices are thoroughly incorporated into the pork.
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  Step 7
  Cover the bowl, and allow the mixture to rest in the refrigerator a minimum of 8 hours.
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  Step 8
  Chef’s Note: I mix the ingredients and let it rest overnight.
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  Step 9
  Remove from the refrigerator, and use a grinder set to coarse.
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  Step 10
  Grind up the sausage.
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  Step 11
  Chef’s Tip: Before I do the grinding, I put the pork into the freezer for about 45 minutes to firm it up.
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  Step 12
  Chef’s Note: Can you use a food processor fitted with an S-blade? Yes and no… If you’re grinding meat with a food processor, that spinning blade is going to cause the fat molecules to smear into the pork. It will taste basically the same; however, it will have a more dense mouth feel.
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  Step 13
  After grinding, return the pork to the refrigerator and allow it to cool back down.
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  Step 14
  Chef’s Note: The warmer the mixture, the more the fat will combine with the pork… we want them to stay separate, so keep the pork cold.
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  Step 15
  Take about 2 ounces (60g) of the mixture and form into patties.
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  Step 16
  Chef’s Note: These will freeze quite well, and will last in the refrigerator for 3 to 5 days.
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  Step 17
  Chef’s Tip: To freeze these, place them on a parchment-lined baking sheet and stick into the freezer for about 90 minutes. Remove, peel off the parchment paper, place into Ziplock bags, and return the bags to the freezer.
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  Step 18
  PLATE/PRESENT
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  Step 19
  Cook in a sauté pan over medium heat, no higher, and then serve with your favorite breakfast items. Enjoy.
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  Step 20
  Keep the faith, and keep cooking.
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  Step 21
  Just thought I would show you the original card that this recipe came from... it's about 35 years old. The other side has the directions. I've gone from REALLY bad handwriting to a manual typewriter... to a computer.
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