Pork and Wild Garlic Sausages
Pork and wild garlic sausages.
Recipe: Maple and Bourbon Breakfast Sausage
Pork and bourbon. The cornerstone of any nutritious breakfast.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork (around 70% lean, 30% fat) | 1000g |
| Salt | 20g |
| Bourbon | 50g |
| Maple Syrup | 40g |
| Skimmed Milk Powder | 20g |
| Black Pepper | 6g |
| Sausage Casing | 1.5m |
Instructions
Night Before
- Rinse and soak the sausage casings in water. Leave them in the fridge overnight.
- Separate lean and fat (if possible), combine with salt, and leave in the fridge.
On the Day
- Chill the meat and grinder parts in the freezer for about an hour.
- Once the meat has reached 0-1°C, mince the pork through a 6mm plate.
- Place the meat back in the freezer and chill until it reaches 0-1°C again.
- Add milk powder and black pepper to the minced meat.
- Knead the meat while gradually adding the bourbon until the mixture becomes sticky.
- To check the seasoning, make a mini patty and fry it. Adjust the seasoning if necessary.
- Chill the remaining mixture in the fridge for 30 minutes.
- Prepare the sausage stuffer and carefully pipe the mixture into the casings.
- Twist the sausages into links and leave them to dry in the fridge for 24 hours before consuming.
Notes
- I usually ask the butcher for 'sausage trim.' When butchering a pig, there is generally quite a lot of mystery meat left over, which is perfect for sausages and often cheaper than ordering a specific cut.
- Allowing the meat and salt mix to rest overnight results in greater extraction of myosin, which helps achieve a better bind during the kneading process.
- Although drying the sausages in the fridge isn't essential, this step improves their 'snap.' Skipping it could result in a chewy casing.
