Pork Country Sausage
Just thought I'd try a step by step recipe. Let me know what you guys think. The recipe is on the Bradley recipe site.http://susan.rminor.com/forums/showthread.php?t=217Get all your spices assembled along with you measuring spoons, cups, etc.(http://i34.photobucket.com/albums/d148/olepop/th_Spices.jpg) (http://i34.photobucket.com/albums/d148/olepop/Spices.jpg)
Measure and mix everthing throughly. I'm making enough for 15 pounds of sausage.
(http://i34.photobucket.com/albums/d148/olepop/th_SpicesMixed.jpg) (http://i34.photobucket.com/albums/d148/olepop/SpicesMixed.jpg)
This is a 15 pound boneless butt roast with a good amount of fat in it.(http://i34.photobucket.com/albums/d148/olepop/th_PorkButtRoast.jpg) (http://i34.photobucket.com/albums/d148/olepop/PorkButtRoast.jpg)
Slice the roast up into about one inch slabs.(http://i34.photobucket.com/albums/d148/olepop/th_SlicedPork.jpg) (http://i34.photobucket.com/albums/d148/olepop/SlicedPork.jpg)
Cut the slabs up into one inch cubes.(http://i34.photobucket.com/albums/d148/olepop/th_CubedPork.jpg) (http://i34.photobucket.com/albums/d148/olepop/CubedPork.jpg)
Put the cubed pork into a meat mixer or large bowl and sprinkle with the spices.
(http://i34.photobucket.com/albums/d148/olepop/th_Mixer.jpg) (http://i34.photobucket.com/albums/d148/olepop/Mixer.jpg)
Mix up throughly and cool the mixture back down before grinding.(http://i34.photobucket.com/albums/d148/olepop/th_PorkinMixer.jpg) (http://i34.photobucket.com/albums/d148/olepop/PorkinMixer.jpg)
Run the cubed pork through a grinder fitted with an 1/8" plate. Make sure the meat stays very cold so it doesn't smear.
(http://i34.photobucket.com/albums/d148/olepop/th_Grinder.jpg) (http://i34.photobucket.com/albums/d148/olepop/Grinder.jpg)
It should come out of the grinder in coarse threads without clumping up.(http://i34.photobucket.com/albums/d148/olepop/th_GroundPork.jpg) (http://i34.photobucket.com/albums/d148/olepop/GroundPork.jpg)
Now your ready to taste some and adjust seasoning if need be.
(http://i34.photobucket.com/albums/d148/olepop/th_FinishedSausage.jpg) (http://i34.photobucket.com/albums/d148/olepop/FinishedSausage.jpg)
Fry some up and let it sit a minute or two.(http://i34.photobucket.com/albums/d148/olepop/th_SausagePattyCooking.jpg) (http://i34.photobucket.com/albums/d148/olepop/SausagePattyCooking.jpg)
Give it a taste then bag up the rest, vacum seal and freeze.(http://i34.photobucket.com/albums/d148/olepop/th_CookedSausagePatty.jpg) (http://i34.photobucket.com/albums/d148/olepop/CookedSausagePatty.jpg)
The sauage is ok ... but the toys are nicer ;D
That recipe lookes good. How much cayenne pepper would you need to make it a hot breakfast sausage?
Quote from: Habanero Smoker on May 02, 2006, 05:10:04 AM
That recipe looks good. How much cayenne pepper would you need to make it a hot breakfast sausage?
If you like it hotter try this Hab. Delete 1 teaspoon salt, add 1 teaspoon crushed red pepper and 1 teaspoon Cajun seasoning. I grind up the crushed red pepper to a powder so it melds better in the meat. It also stuffs into casing very nice if you prefer links. The reason for deleting the salt is because Cajun seasoning contains a lot of it already. Have fun.