Breakfast Sausage
Recipe: #23474
April 13, 2016
Categories: Breakfast, Pork Sausage, Pork Roast, Authentic, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, more
"You can make an excellent breakfast sausage using 100% pork butts or 50% pork butts and 50% pork trimmings. This recipe was gleened from " Stuffers" web recipes."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (234.5 g)
- Calories 609.5
- Total Fat - 40.3 g
- Saturated Fat - 15 g
- Cholesterol - 222.1 mg
- Sodium - 1877.7 mg
- Total Carbohydrate - 0.7 g
- Dietary Fiber - 0.3 g
- Sugars - 0.1 g
- Protein - 56.9 g
- Calcium - 67 mg
- Iron - 4.2 mg
- Vitamin C - 0.4 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
All the pork used to make the sausage must be chilled from 32-35ºF F. without fail.
Step 2
Be sure that all the meat is free of blood clots, sinews, bone, skin, glands, etc.
Step 3
Grind all the meat through a 3/16” grinder plate and place in mixer.
Step 4
Add all the ingredients and mix well until all the spices are evenly distributed.
Step 5
Pork sausage may be stuffed into 28-30 mm hog casings or 22-24 mm lamb casings.
Step 6
Pork sausage also may be stuffed into a cloth bag or a 3 1/2 by 24” fibrous casing.
Step 7
It is very important that pork sausage not be allowed to remain at room temperature any longer than necessary.
Step 8
Place in cooler as soon as possible.
Step 9
Pork sausage should be allowed to chill and dry in 28-32ºF cooler.
Tips
No special items needed.
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