Breakfast Sausage, A New Technique

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I made HiMountain’s Mountain Man Sausage in a previous post. It was very good and I have made it a couple of times since. Two improvements I wanted to make to it were a finer more emulsified texture and a little more moist without adding a lot more fat. So, I decided to experiment. She Who Must Be Obeyed is always a little terrified when I start to experiment.

Remember, when making sausage, it is important that all the ingredients and equipment must be kept cold. Put everything in the fridge unless you are using it.

I started by cubing 3 pounds of pork shoulder and mixing with the spice mix as per the manufacturer’s instruction.

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Then I ground it through the fine plate of my KitchenAid. Then I put it in the mixing bowl with a paddle and beat it for a couple of minutes to make an finer mix. The recipe calls for water to be added. The pork shoulder in the supermarket is usually trimmed pretty lean and I am looking for more fat to add. So, I added 1/4 cup of canola oil instead of the water. I mixed it all up in the bowl with a paddle until it was quite emulsified, about two minutes.

Then, I test fried some of the mixture to make sure the seasonings were right.

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Normally, I do not use casings and make patties or sticks. This mixture was too soft for that so I used my vertical stuffer to put the sausage in collagen casings. I cut them to serving length and put them on a cookie sheet in the freezer for 2 hours. Then I wrapped them in serving size packages with plastic wrap and put that in a large freezer bag and into the freezer.

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The Verdict

I love the texture of these sausages. Even She Who Must Be Obeyed liked the result so this will likely be my go to technique from now on.

The Old Fat Guy

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