Pork Sausage Patties
Making sausage can seem like a labor-intensive task, but Chef Richard Garcia dispells the myth with a quick and easy recipe that combines pork, milk and breadcrumbs with sautéed onions and classic sausage aromatics like sage and thyme. These patties freeze well, so make a bunch and have them on hand for when hunger strikes!
Grind Your Own Breakfast Sausage
Breakfast sausage is my second favorite breakfast meat and I always like to have some on hand for a quick meal or a super heavy mountain man breakfast that will set your day off right. You can substitute deer (venison) or elk for the pork butt if you add in 30% pork fat by weight.
Once you've ground the meat, you'll want to save some for another day. I review the best ways to freeze your sausage for different kinds of use.
Recipe - scale this to the amount of meat you have
1000g Pork Butt (2lbs 3oz
15g Salt (2.5tsp)
3g Dried Sage (2 tsp)
2g Black Pepper (1tsp)
1g Ground Nutmeg (1/2tsp)
10g Brown Sugar or maple Sugar (1Tbsp)
Need advice on a meat grinder?
Homemade Pork Breakfast Sausage Recipe
This is a good starter sausage, if only because we choose not to case it. As a result, if the sausage needs seasoning, some may be stirred (massaged) through the ground sausage at any time, and then the sausage may be re-rolled into new logs.
The really important thing to keep in mind when making sausage is that it is crucial to keep all the components as cold as possible. This might extend to putting ice baths under each of the metal bowls used for the grinding process, both the bowl with the not-yet-ground chunks of meat and seasoning, and the bowl which is receiving the ground sausage mixture as it emerges from the grinder. Certainly the meat should be so cold as to almost be frozen. In fact, frozen fat is often used since it is much easier to dice. Also, make sure to chill your metal grinder parts in the freezer before getting started. They’re small, so I just keep mine in the freezer all the time.
Once the mixture is all ground, mix it together thoroughly but don’t mix it too much or get it too warm. If need be, chill it for 20 or 30 minutes before mixing it. Then cook and taste some, and adjust seasoning. Once you are satisfied, roll the sausage up in logs, for cross-cutting into patties. Or, if desired, use a sausage-casing press and some sausage casing of your choice, and form links.
Makes about 1.5 kg, roughly thirty 2 oz patties.
Equipment:
• two metal mixing bowls, possibly with ice baths
• sausage grinder, possibly stand mixer attachment
• stuffer for pressing meat down into the grinder (usually comes with grinder)
• broad metal spoon for scraping grinding die
• plastic food wrap
Ingredients:
1 kg lean pork
1/2 kg pork fat sometimes called “white protein”
4-5 cloves garlic
2 tsp salt
2 tsp dried sage
1 tsp black peppercorns cracked
1/8 tsp dried oregano
1/8 tsp dried thyme
1/8 tsp dried basil
1/8 tsp cayenne or pepper flakes, or dried whole spicy chili
1/2 cup cold beer or acidulated water
Procedure:
1. Place metal bowls and grinder parts into the freezer.
2. Dice cold pork (lean and fat) to get the requisite weights of each.
3. Combine the pork in one of the frozen bowls.
4. Chop the garlic roughly and add to the pork.
5. Add the rest of the ingredients to the pork and toss all the pieces together.
6. If the pork is starting to warm, press the mixture up the sides of the bowl and place it into the freezer for about half an hour.
7. Once the mixture is very cold, assemble the grinder from its frozen parts and grind the sausage into the other frozen bowl.
8. Mix the resulting grind together to make sure all components are evenly distributed.
9. Pinch off a small ball of sausage and carefully cook it over medium heat, to allow the sausage to assimilate and emulsify properly while cooking.
10. Taste for seasoning and adjust the sausage mix.
11. Roll the sausage mix in one or more pieces of food wrap, to form logs which may be cross-cut in order to make patties.
12. Freeze the rolled sausage logs.
Music:
Pork Breakfast Sausage Recipe
Pork Breakfast Sausage Recipe This is an updated version of an earlier breakfast sausage link recipe we did on the channel. The flavours stay pretty true to a traditional North American Breakfast Sausage links recipe. You can make breakfast links or breakfast sausage patties with this recipe, and your links can be fat or slender; your choice.
Ingredients:
2.25 Kg (5 pounds) pork shoulder
4g (15 mL / 1 Tbsp) ground sage
3g (15 mL / 1 Tbsp) dry thyme leaves
5g (15 mL / 1 Tbsp) dry rosemary leaves
15 mL (1 Tbsp) brown sugar, optional
33g (30 mL / 2 Tbsp) coarse salt
4g (10 mL / 2 tsp) crushed red pepper flakes
3g (5 mL / 1 tsp) freshly ground black pepper
3g (5 mL / 1 tsp) garlic powder
4g (5 mL / 1 tsp) paprika
Around 225 mL (15 Tbsp) ice water
Some ratios to bear in mind:
Around 3 Tbsp water per pound of meat
70% lean 30% fat
1.5% salt by weight of meat and fat.
#LeGourmetTV #GlenAndFriendsCooking
Pork Sausage Patties
These sausage patties are your favourite pork sausage in patty form. It's so easy - just pork mince (ground pork) mixed with a simple spice blend! Serve for dinner with garlic rice and steamed greens, or enjoy for breakfast with scrambled eggs.
Recipe ⬇️⬇️⬇️ or PRINT:
Homemade pork sausage patties
SAUSAGE PATTIES:
500g/ 1 lb pork mince (ground pork) (sub chicken, turkey)
1 tsp dried ground sage (secret ingredient!)
1/2 tsp dried thyme, crushed with fingers
1 tsp onion powder (sub more garlic powder)
1/2 tsp garlic powder (sub more onion powder)
1 tsp black pepper
3/4 tsp cooking / kosher salt (or 1/2 tsp table salt)
1/2 tsp sugar (optional)
COOKING & SERVING:
2 tbsp olive oil
Ketchup
1. Mix patty ingredients. Form 8 patties 1cm / 0.4” thick. Make slight dent in the middle of one side (prevents doming so they cook flat).
2. Heat oil on medium high in non-stick pan. Cook 2 min each side until golden, only pressing down lightly (don’t squeeze all the juices out into the pan!). Serve with ketchup.
Bacon Breakfast Sausage
Can’t decide on bacon or sausage for breakfast? Have the best of both worlds with this Bacon Breakfast Sausage. Chef Tom mixes the two for a smokey twist on these classic breakfast meats.
Then he creates an easy to make, yet over-the-top breakfast smash burger sandwich that is sure to take your breakfast game to the next level.
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00:00 Introduction
00:18 Prep Bacon & Pork Belly
00:56 Prep & Add Sage
01:35 Add Lone Star Seasoning
01:54 Add Cayenne & Nutmeg
02:12 Grind & Add Sugar
02:56 Massage Seasonings Into Pork
03:25 Set Up Grinder
04:02 First Grind
04:22 Second Grind
04:41 Mix In Stand Mixer
05:48 Ideas For Future Prep
06:04 Make Breakfast Smash Burger
07:03 Get A Bite!
07:58 Like & Subscribe