I love sausage for breakfast. However, most of the breakfast sausage you buy in the supermarket is bland and looks like mystery meat to me. So I make my own breakfast sausage.
Why do I call it PWE Sausage? We have acreage here in the Canadian Rockies and have to pick a name for our Estate. One of the best features of mountain life is fresh breeze that often passes through the trees. So we named our Estate, Passing Wind Estates. These are our house breakfast sausage.
The recipe at the end of this is for 1 kg (2.2 pounds) of pork. You have to cut the pork you are using into cubes and weigh it. Then adjust the amounts to match the amount of pork you are using.
I bought a large tray of fatty pork shoulder steaks. It is important that there is 20 to 30 per cent fat and well marbled pork shoulder or butt is usually perfect.
After I trimmed the bones out, I was left with 2 kg (4.4 pounds) of pork. This made it easy. I just had to double all the ingredients. After cutting the meat up, I put it in the refrigerator. It is important to always keep the meat very cold when making sausage. It grinds better and gives a better texture to the sausage. If you are not doing something with the meat, keep it in the refrigerator.
I used 25 grams (0.89 ounces) of salt, 6.2 grams (0.22 ounces) black pepper, 3 grams (0.11 ounces) fresh sage, 1.3 grams (0.05 ounces) dried ginger and 2 grams (0.07 ounces) fresh thyme. I mixed these together in a bowl.
I sprinkled the seasonings over the meat and mixed it thoroughly. I then put the meat in the fridge for an hour.
I then ground the pork through the medium plate on my KitchenAid meat grinder. You can use any kind of grinder, even one of those hand crank type.
I put the meat in the fridge for 30 minutes to chill again.
Then I put the meat on a tray and sprinkled 125 ml (1/2 cup) of water over the meat and mixed it in by folding the meat over and pressing down. Then I turn the tray and do it again. I do this for at least 6 minutes. I took a small piece off for a test fry to make sure the seasonings were right and put the rest of the meat in the fridge.
I fried up the test patty and tasted it. A word of warning, this is only for testing the amount of salt and pepper. Any herbs take time to work their way through the meat and won’t really give their flavour until the next day.
I set up my stuffer by putting the collagen casings on the horn of the stuffer and tying the end off. I put the meat in the canister and started stuffing.
A word of caution about using a KitchenAid grinder with a stuffing attachment. Don’t do it. It is like trying to put the toothpaste back in the tube.
If you don’t have a stuffer, you can form the sausage into patties which works fine.
When the casing is stuffed, measure 6 inch lengths and pinch the sausage. Cut at the pinched points.
I always have a little left in the stuffer and horn and I make patties out of these. As I said, you can make patties out of the whole batch if you like.
I wrap the sausage in packs of six with plastic wrap and put those packs in a resealable plastic bag and put it in the freezer. That way, I can take just what I plan to use out of the freezer.
This is my go to sausage recipe. There is a nice pepper heat and some complexity from the herbs. The medium grind gives a nice texture with some bite.
- 1 kilogram (2.2 pounds) fatty pork shoulder or butt, cubed
- 12.5 grams (0.44 ounces) salt
- 3.1 grams (0.11 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
- 60 ml (1/4 cup) ice water
- 12 feet of collagen casings (1/2 inch diameter) (optional)
- Cut pork into cubes.
- Mix salt, pepper, sage, ginger and thyme and sprinkle over pork cubes. Mix well.
- Put the pork in the fridge for an hour.
- Grind the pork through a medium plate.
- Put the pork in the fridge for 1/2 hour.
- Put the ground meat on a tray. Sprinkle the water over it and mix it by folding the meat over and pushing down. Turn the tray 1/4 turn, fold and press again. Repeat for at least six minutes.
- Take a small patty for a test fry and put the rest of the meat in the fridge.
- Fry the patty and taste to make sure salt and pepper levels are to your tastes.
- At this point, you may form the pork into sausage patties.
- If desired, stuff the pork into casings with a sausage stuffer.
- Pinch the casings at 4 inch intervals and cut.
- Wrap the sausages in serving size portions with plastic wrap. Put the portions in a resealable bag and freeze.