Basic Breakfast Sausage Recipe Is a Fine Base for Designing and Making All Kinds of Bulk (Unstuffed Sausages)

Basic Breakfast Sausage (bulk) Good sausage making is as much about technique as it is about good ingredients. With that in mind, to get really good at making sausage you have to start with good ingredients and make a whole lot of sausage. This basic breakfast sausage recipe is a fine base for designing and making all kinds of bulk (unstuffed sausages). Focus on the technique, salt and fat content, but feel free to tweak and play with seasoning and the types of fat, moister etc.

Prep Time: 10 - 30 minutes of chopping and measuring 10 min. – 1 hour of grinding and packing

Ingredients: 100% Pork shoulder (or another or combination of other equally marbled meat) 1.8% Salt (as compared to the meat and same for all the remaining ingredients) .3% Black pepper, ground .3% Sage, ground or rubbed .15% allspice, ground (or 5-spice) .03% - .09% Cayenne or preferred chili 4% Liquid (water or other liquid)

Optional: Up to 15% bacon (Since bacon already has salt, do NOT count this as the “meat” for calculating how much salt to add, but do include it in spice and seasoning calculations.) Up to 1% sweetener (This could be white or brown sugar or honey, maple syrup, molasses etc. If using a liquid sweetener, include the weight in the total liquid calculations.)

Example for 20 lb. Batch 20 lbs. Pork shoulder .36 lbs. Salt .06 lbs. Black pepper, ground .06 lbs. Sage, ground or rubbed .03 lbs. Allspice, ground (or 5-spice) .01 Cayenne .8 lbs. Water

Steps: • For best flavor when re-warming, warm the unopened bag of brisket in a pot of warm/hot water 1. Cut shoulder and other meats into 1-inch cubes or strips or whatever is appropriate for your grinder. 2. Weigh the meat and add 1.8% salt to the weight of the meat. Example for 10 lbs. of meat: 10 lbs. x 1.8% = .18 lbs. salt. 3. Coat the meat with the salt. For best bind, let the meat rest in the fridge with the salt for several hours or even 1-2 days. 7. Coat with remaining herbs and spices (but not the liquids). 8. Grind once through a 1/4 in. or 3/16 in. grinder plate. 9. Add liquids and mix thoroughly by squeezing meat through fingers and mixing like dough. Stop after a couple minutes when meat is “sticky” and bound. 10. Use within 4-5 days refrigerated or pack in airtight containers/bags to store in freezer 6 months.

For more recipes and techniques visit: www.curecooking.com/basic-sausage-class