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Improved OFG Breakfast Sausage

The Old Fat Guy
An improved texture for my OFG Breakfast Sausage Recipe
Prep Time 1 day
Course Breakfast
Cuisine American
Servings 25 sausages

Ingredients
  

  • 1 kg fatty pork shoulder 2.2 pounds
  • 12.5 grams salt 0.44 ounces
  • 2.2 grams black pepper 0.08 ounces
  • 1.5 grams fresh sage, chopped or 0.7 grams (0.03 ounces) dried 0.06 ounces
  • 0.65 grams ground ginger 0.03 ounces
  • 1 gram fresh thyme, chopped or 0.5 grams (0.02 ounces) dried 0.04 ounces
  • 0.9 grams ground chipotle 0.04 ounces
  • 50 ml ice water ¼ cup
  • 1.8 metres 22 m (3/4 inch) collagen sausage casing (optional) 6 feet

Instructions
 

  • Cut the pork shoulder into 1 inch cubes.
  • Mix all remaining ingredients except water and casings in a bowl. Toss the meat in the seasonings. Cover and refrigerate overnight.
  • Spread the pork cubes in a single layer on a tray. Put in a freezer until a crispy frozen crust forms on the meat.
  • Grind the meat through the coarse plate on your grinder. Take ⅓ of the ground meat and put it in the fridge. Refrigerate the remaining meat for 1 hour.
  • Put the ⅔ of the meat in the bowl of a stand mixer with the paddle attachment. Beat at medium speed until the meat is pasty and sticks to the bowl and beater. About 4-5 minutes. Refrigerate the meat for one hour.
  • If you are doing patties, just shape them and freeze any you won't be using in the next few days.
  • If you want links, use a sausage stuffer to put the sausage in the casings. Pinch the casings flat at four inch lengths. Cut at the pinch point. Freeze any sausages that won't be used in the next few days.
Keyword sausage, pork sausage, breakfast sausage