Breakfast Sausage with Fresh Ginger and Sage

[waycoolcat]

Today I made 6 pounds of loose patty Breakfast Sausage with Fresh Ginger and Sage from Mark Ruhliman's book "Charcuterie".
These were the players:

Then I mixed up Star San and dipped all of the parts of the mixer. I put the plastic parts in the refrigerator and the small die, cutter and auger in the freezer. I also dipped the mixing paddle and used some of the Star San to wipe the bowl and counter top off.

Then I ground it into an ice bath.

Here is the final product. Juicy with that fresh Sage and the zing of Ginger.

[tailfeathers]

Good lookin' sausage wccat! Guess I better add that book to my collection!!!

[Tenpoint5]

The Finished product look good. What concerns me is the grinding picture. The meat shouldn't be smearing that much on the first grind. I would suggest freezing the meat chunks and possibly using a larger grinding plate for the first grind.

[cobra6223]

nice looking sausage

[waycoolcat]

Now I'm going to portion it off on a silpat sheet and fully cook them in the oven. Later, when they're cooled I'll vacuum seal and freeze them. Then I just have to get packs out, thaw and brown and serve.

[Saber 4]

Looks good and I like the idea of the ginger.

[waycoolcat]

Vacuum sealed for freezing. Then later just brown and serve.

[Smoker John]

Definitely convenient not having to use casings, looks good.

[pjplovedog]

That's a top notch recipe.  I've made the same one from Ruhlman's book, and froze it.  I didn't try the "brown and serve" approach, which is a great idea.
I liked the ginger as well. 
Thanks for sharing!!!
Sometimes a bulk "sausage" is so handy to have on hand, and quick and easy to make as well!
PJP 

[WoodlawnSmoker]

This sounds really appealing, I'll have to try it.

[waycoolcat]

The size of patties I made were about 3/4" thick and 2 1/2" round. I baked them for 30 minutes at 350*F. They are fully cooked, but not browned at that point. I got the idea from buying Jimmy Dean breakfast sausage patties.