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Links or patties, this is any easy sausage to make at home. Use this as a starting point and tailor the spices to suit your ...
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Speaker: Hi everyone, welcome back to LeGourmet TV. Today, we’re going to continue with sausage making and we’re going to make a pork breakfast sausage. So, earlier I cut up our pork and fat into cubes that will easily fit inside of our grinder, and I’m going to set up the grinder, cutting blade. And for this type of sausage, we’re using a fine grinding disk. So, I’ve kept this meat super cold, and that is one of the secrets to making sausage. You want the meat as cold as possible, not frozen, but being cold really makes it a lot easier to grind and stuff. And, we’ll turn this on. So our meats are all ground at this point and you want to add all of your spices at once. So, into this bowl, I am going to put everything. Now, if you want the full recipe and ingredients, come on over to legourmet.tv, and you’ll be able to find a downloadable PDF recipe card of this recipe.
So, everything is in there, and the best way to mix this is just with your hands. Now, I’m going to take this mixture, and I’m going to put it back in the fridge for at least a half an hour, because you want to keep it very cool before you move on to the next step. So now we need to grind this a second time. I still have the fine disk on the grinder, and we’re ready to go. Great, so what you’ve got now is essentially pork breakfast sausage. And at this point, you can go one of two ways, you can either make this into patties, for those people who like patties, put them in the fridge, leave them overnight, just so that the flavor is melt or you could go ahead and stuff these in the casings. I kind like my sausage in casings, so we’re going to stuff these.
Traditionally, breakfast sausage would be stuffed in a much smaller casing than we are using. But this is the casing that’s available to me, so it really doesn’t matter as long as you’re comfortable with it, it doesn’t matter what size you use, use what you can get. So, ready to go? So, when you get down to the end, they are still in the grinder and in the tube, a great tip; put a few slices of bread through, just to clean out that last little bit. Okay, so that’s the end of that. So, for these it doesn’t really matter if you made them into sausage links or patties. You want to leave them in the fridge overnight just to give all of the flavors a chance to combine, before you fry them off. And before you cook them, you want to prick all of the air pockets. And any of you that are not going to cook and eat immediately, a great idea is to vacuum-seal them and freeze them for keeping in the freezer for up to three to four months. Hope you enjoy these. Thanks for stopping by and I’ll see you again soon.