Friday, January 10, 2014

Country Sausage Breakfast Patties

Country Sausage

  • 2 1/2 pounds Boston butt pork roast
  • 1 tablespoon salt
  • 1 1/2 teaspoons black pepper
  • 1 1/2 teaspoons rubbed sage
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon sugar
  • 1 teaspoon red pepper flakes
  • 1/4 cup ice water

Cut pork into cubes.
Grind with coarse disk of meat grinder
Mix seasonings together.
Mix seasonings into ground pork with the ice water.
Grind with fine disk of meat grinder.

Select roast with the most fat on it.
Keep the pork very cold while making the sausage. Work in batches, keeping the cubed pork in the freezer. 
The water helps to distribute the seasoning throughout the sausage.
Fry a small patty after mixing to check seasoning.

Printable Recipe

Work in small batch.  Grind pork with coarse disk.

Mix seasonings together.

Mix ground pork with seasonings and ice water.

Grind sausage with fine disk.

Second grind mixes seasonings and gives sausage the perfect texture.
Store in refrigerator or freeze for up to 3 months.