BREAKFAST SAUSAGE

By BobD

Ingredients

• 8 lb/3.63 kg boneless pork butt, 75/25, cleaned, cut into 1-in/3-cm cubes
• 2 1/4 oz/64 g kosher salt
• 1/2 oz/14 g ground white pepper
• 1/4 oz/7 g poultry seasoning
• 12 oz/340 g ice-cold water
• 16 ft/5 m prepared sheep casings, or as needed (optional)

Details

Servings 9
Adapted from whatscook.in

Preparation

Step 1

In a mixing bowl, combine the pork, salt, pepper, and poultry seasoning.

Grind the meat once through the 3/16-in/5-mm plate into a mixing bowl over an ice bath.

Transfer the meat to a mixer with a paddle attachment. Add the water and mix on speed #1 for 1 minute, then mix on speed #2 until the meat is sticky, 15 to 30 seconds.

Make a taste tester and adjust the seasoning if necessary.

To make bulk sausage, place 1 lb/454 g of sausage meat on plastic wrap, roll it up, twist the ends of the plastic wrap tightly, and tuck the ends under. The diameter of the finished sausage roll should be 2½ in/6 cm.

For link sausages, place the mixture into a sausage stuffer, making sure there are no air pockets. Stuff into the prepared casings. Measure, pinch, and twist into 5-in/13-cm lengths. Cut the sausages apart at the twists.

The sausages may be stored under refrigeration for up to 1 week and can be frozen for up to 1 month.