It's time to reward yourself with some "GOOD EATS"

Thursday, September 12, 2013

More Sausage

Well its pan sausage this time. Those Jalapeno Cheese links didn't last long. We needed some breakfast Sausage, we were out. And Pork Butt was on sale again, $.88 pound I picked up several. Some for this sausage and some for the freezer. I didn't trim the butts, the fat content looked just right to me. So I set to cutting out the bone, and cutting the meat ready for the grinder.
Ground and Ready: 21 pounds
I divided the meat into two batches, One will be Sage flavor and the other will be Maple flavor.
Didn't get any photos of the mixing, its not interesting to watch anyway. The first batch was the Maple, I had never made this one before. It was good but a little to sweet for me.Here is the recipe I used.
Jarheads maple Sausage.
8.8 pounds ground pork butt (1/2" grind)
1-2/3 cup Maple Syrup (the REAL stuff)
2 Tbsp + 2-1/2 tsp salt
2 Tbsp Red Pepper Flakes

1 Tbsp + 1-1/2 tsp MSG (such as Accent) (optional)
2-1/4 tsp coriander

The method to my madness:
Combine all ingredients in a medium bowl. Form the sausage into patties and cook in a skillet over medium heat until brown. Makes 9 pounds of sausage.

Bulk pack into 1# packages. Refrigerate (max 3 days) or freeze.
If I can find small hog casings, I will do some Breakfast Links. (looks like sheep, 20-22 or 26-28)

Add 1 tsp of Cure #1 per 5 pounds for stuffing and smoking sausage links.
Frying up a test patty:
I did have to add more salt, The taste was good. I think it needs to be cooked slower so that the syrup doesn't burn.
Recipe for the Sage Sausage, I have made this one before and it is more good eats.

Jimmy Dean Sage Pork Sausage


1 pound ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander
1/4 teaspoon MSG (can be left out)


Combine all ingredients.
Form the sausage into patties and cook in a skillet over medium heat until brown.

Test run on the Sage Sausage:
Didn't need to add Add a thing, just right.
All done and freezer ready. I can see that there will be good eating coming soon, like tonight.
Freezer Ready: 

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