OFG Breakfast Sausage

OFG Breakfast Sausage at oldfatguy.ca

I was out of breakfast sausage. My hand started to shake a little as my eyes widened in horror. I had to make more.

I have made several different sausages in prior posts. However, I would really like to make them spicier. This is a problem as I have firm instructions from She Who Must Be Obeyed to keep the heat down.

I decided to try and sneak some heat in. If she liked them, great. If not, I could always duck and cover.

I went with my standard seasoning mixture but cut  back on the black pepper and added ground dried chipotle.

I started by cutting the pork into 1 inch cubes. I put them in the fridge for 1/2 hour to chill.

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I mixed the spices. For each one kilogram (2.2 pounds) of pork, you will need:

  • 12.5 grams (0.44 ounces) salt
  • 2.2 grams (0.8 ounces) black pepper
  • 1.5 grams (0.06 ounces) fresh sage, finely chopped or 0.7 grams (0.03 ounces) dried sage
  • 0.65 grams (0.03 ounces) ground ginger
  • 1 gram (0.04 ounces) fresh thyme or 0.5 grams(0.02 ounces) dried thyme
  • 0.9 grams (0.04 ounces) dried ground chipotle

You will note that I use weights not liquid measures. I find that there is no way I can get a consistent result without using weights. Spices are ground to different consistencies and one brand may have more in a teaspoon than another. A little more or less salt, pepper or chipotle makes a lot of difference. I really suggest you get a small scale that can read to 0.1 grams.

Also, as my herb garden is covered by snow, I went with the dried herbs.

I put the spices on the pork cubes and tossed to coat them.

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I ground the meat with the medium plate on my KitchenAid grinder attachment. I put the meat in the fridge for 1/2 hour to chill. Then I spread it on a tray and pushed my fingers into it. I sprinkled 50 ml (1/4 cup) of cold water over the meat.

I mixed the meat by folding it in half, pressing and turning the tray 1/4 turn. I repeated this for 3 minutes.

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I put the meat in the fridge for 30 minutes to chill. While the meat was chilling, I did a fry test. This will not give you an exact taste of the finished sausage as it takes a day for the flavours to even out but it will let you know if you have way too much or too little of any flavour.

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At this point you can form the sausages into patties or stuff them into sausage casings. I went with 22 mm collagen sausage casings.

I used my sausage stuffer and six feet of casing for each 1 kg (2.2 pounds) of meat.

When the sausage was stuffed, I pinched an indentation every four inches. I cut the sausages at the indentations.

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I vacuum sealed the sausages and let them sit for a day before cooking any.

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I fried some up for a breakfast sandwich.

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The Verdict

Success! There was just a nice warmth in your mouth after you eat these and She Who Must Be Obeyed even liked them.

There is a great consistency with a nice salt/herb/heat blend that even kids wouldn’t have a problem with.

These are great sausages.

The Old Fat Guy

OFG Breakfast Sausage

OFG Breakfast Sausage

Ingredients

  • 1 kg (2.2 pounds) pork shoulder cut in 1 inch cubes.
  • 12.5 grams (0.44 ounces) salt
  • 2.2 grams (0.8 ounces) black pepper
  • 1.5 grams (0.06 ounces) fresh sage, finely chopped or 0.7 grams (0.03 ounces) dried sage
  • 0.65 grams (0.03 ounces) ground ginger
  • 1 gram (0.04 ounces) fresh thyme or 0.5 grams(0.02 ounces) dried thyme
  • 0.9 grams (0.04 ounces) dried ground chipotle
  • 50 ml (1/4 cup) cold water

Instructions

  1. Make sure the pork is well chilled.
  2. Mix the salt and spices together.
  3. Pour on meat cubes and toss to coat.
  4. Grind through a medium plate.
  5. Chill for 30 minutes.
  6. Spread meat on a tray and sprinkle water over it.
  7. Mix the meat well for 3 minutes.
  8. Chill for 30 minutes.
  9. Form into patties or stuff into 22 mm collagen casings and cut to 4 inch lengths.
  10. Let sit for a day before cooking.
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2 thoughts on “OFG Breakfast Sausage”

    1. Oh, you will have so much fun! There is breakfast sausage, Italian sausage, bratwurst, linguica, chorizo and so much more!

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