welcome friends welcome back to the
kitchen today we're going to
make a breakfast sausage uh breakfast
sausage is something that we've done
on the channel in the past and if you
want to look back
i don't know 2008 or 2009
there's a video of julie and i making
breakfast sausage
and we make a pork sausage and
the the spice mix is ever evolving
as long as you follow a couple of easy
guidelines oh what's this
how'd that happen what good thing i'm
making sausage because
what i thought was a whole pork butt
which what was sold to me as a whole
pork butt has actually been cut into
pork steaks and they're pretty good
looking pork steaks so i could have
pivoted
if i had been if i'd been doing
something else with this anyway
there's some guidelines you need to
follow when you're making sausage
they're really easy
you essentially want 70 percent lean and
30
fat as your mix of of meat
and it doesn't really matter where your
fat comes from or where your lean comes
from whether it's
pork or beef or chicken or turkey
you just kind of want that that mix
and you don't have to be
overly strict about it in that ballpark
and it's going to be fine
the next thing is your salt level you
want about 1.5
to 2 percent by weight of your mixture
of the of the meat mixture should be
salt
and if you're in that ballpark
everything's fine and you want to add
liquid you always want to add either
water or wine or beer or some liquid
and that's two to three tablespoons
per pound and i'll put all of that in
the description box
so the first thing i'm going to do is
just chop this up and so you'll see a
lot of sausage recipes that call for
pork shoulder pork butt boston butt
essentially all the same part the front
shoulder of
the pig they call for this cut for
making sausages because
it just naturally ends up as that
70 30 split of lean to fat
now i'm cutting this up i'm gonna put
this first i'm going to weigh it
so that i can figure out my spicing then
i'm going to put this in the freezer
for an hour to not to freeze it all the
way through but just to keep it
really cold because you get a much
better grind that way
while the porks in the freezer chilling
down we'll make the breakfast sausage
spice blend and i'm going to start out
with the classics
i have rosemary thyme
and sage essentially poultry seasoning
that is pretty much the starting point
of every
north american breakfast sausage or what
in canada in the united states we would
associate with breakfast sausage
to that i'm going to add ground black
pepper
dried garlic paprika
red pepper flakes coarse salt
brown sugar um brown sugar is
optional and i sort of go back and forth
on whether i add the brown sugar
don't add the brown sugar it's it's
totally up to you whether you want to
put it in or not
i mean sausage by its very nature is
optional
everything is an option i'm gonna put it
in today
and we'll see what happens so that goes
in and i just mix this together
and you don't have to worry about mixing
it too much the real mix will come
together
when we put it through the grinder with
the pork
so let's get the grinder ready
so the pork cubes are partially solid at
this point i'm going to take the sausage
spice mix and put it in there
at this point
and i just feel that putting the spice
mix onto the cubes of meat before we do
the first grind will help to mix the
spices in a little bit better
who knows so this is the bowl it's all
going to come out into
and turn it on
[Music]
okay i'm going to put this back in the
freezer while we swap
out the grinding disk
okay the grinder is unplugged and we're
going to change out
the grinding disc for the initial
grind i used this one which is
fairly coarse it is an eight and a half
or nine millimeter
for the second grind i'm going to use
this one it is much
finer and it is a two millimeter so
that goes on
and we are ready to go okay
second grind i have some ice water you
could use ice chips if you wanted to
i'm just going to pour some ice water
over the top
and away we go with the second grind
[Music]
okay so at the end when you fed it all
through there's still going to be some
in here that hasn't gone through for a
second grind
i just take some out of the bin that's
already been through for a second grind
put it back in and that will just push
that last little bit through and then
whatever's left
in here doesn't matter because it's
already been ground twice
so i'm gonna take this i'm gonna stick
it
back into the fridge i'm gonna keep it
cool until i can get the sausage stuffer
ready
you can emulsify this further if you
want to
but for me this is kind of the right
consistency and
it holds onto my hand if i hold it
upside down so i'm going to leave it
just the way it
is so i'll see you back here when the
stuff is set up
you don't have to stuff this into
casings some of this
sausage i will keep out and just put
into little tupperware containers and
stick it in the freezer
i keep some for patties and i also use
this in my turkey stuffing
and i really like it in my turkey
stuffing so
i'm going to put this into the stuffer
and away we go
now when you're loading the stuffer you
want to pack it in
fairly tightly you don't want any air
pockets because that
will make a mess of your casings okay
putting the casing on the horn
can be fiddly especially if you don't do
it
every day and
since this casing didn't tell me what
size so i wasn't sure which size horn to
use but i think i've got the right one
just take your time i know you see
people on youtube doing this really
quickly they probably do it
hundreds of times every day day in day
out
tie a little knot can be difficult
pull it back onto the horn
try to keep very little air bubble here
at the end if you can
and then
fill the casing
if you're like me after you've got them
stuffed there will be air bubbles so
just take a little
pin and puncture the casing just to let
the air
out this will make it better when you
go to cook them
hey jules hi glenn you been busy today
hey friends
breakfast sausage who doesn't love
breakfast for
supper i love breakfast for supper i
really do love breakfast for supper and
this is one of my
favorite sausages breakfast sausage yes
it is one of his i i concur
whether it's in a fat link a little tiny
little skinny link it's a patty
if it's in turkey stuffing i don't care
i absolutely
love breakfast sausage
and joy on your face yeah
i really like that
it's got a little bit more kick if you
go way back on the channel
we did a breakfast sausage recipe the
wayback machine way back
and um it was essentially this except i
didn't put in the hot pepper
yeah the hot pepper is nice actually i
really like that it's nice and it's a
nice smooth texture to it without
because sometimes breakfast sausages are
super fatty yeah and we're like
yeah this is really nice and so
kind of play with the salt level play
with the spicing level give it a shot
you don't have to put it in casing
if you want to just grind up the meat
and then spice it and put it into a
patty
fry it up and give it a taste meatballs
meatballs
meatloaf loaf all of those things
now i'm thinking like breakfast meatloaf
like
with meat and there's some egg on top
maybe some tomato
so see inventions all the time and then
you know there's a recipe somewhere
someone's already made so someone's
already made it there's there's some
breakfast spot somewhere that already
does that yep yeah
so thanks for stopping by stay safe see
you again soon
you