Take a look at this plate…is that a way to start of your day or what?! Possibly the only thing better than breakfast sausage is homemade breakfast sausage. I have always wanted to try making my own links, and what better time then during my stint here at Pork, Knife & Spoon!
I started with my all-time favorite appliance, the Kitchen Aid. We know it is great for making cakes and cookies, but did you know it can also make sausage? Take a look…
Begin with the grinder attachment. This will grind the perfect blend of pork and fat for your sausage links.
Cubes of pork shoulder go in the top…
…and perfectly ground pork comes out the other end!
Then comes the blend of herbs and spices that make each sausage unique. Since I am making a breakfast sausage, I used some sage, coriander and nutmeg.
Then comes the sausage making attachment to the meat grinder. Simply slide the casings on to the attachment and tie off the end to begin filling. The key is fill it nice and plump, but not too tight so you can still twist the individual links. Once you get the hang of it, the process is not only easy, but really fun! I can’t wait to start making my own brats, chorizo or even andouille. The possibilities are endless!
Kentucky-Style Pork Sausage
2 pounds pork butt
1 pound pork back fat
1 Tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground sage
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1/2 teaspoon freshly grated nutmeg
1/2 cup water
Medium hog casings (optional)
Grind the pork and fat through a 1/4-inch plate. In a large bowl, mix the meat, fat, salt, black pepper, sage, cayenne, coriander, nutmeg, and water, kneading and squeezing until all the ingredients are well blended. If you are making sausage for patties, shape the meat into one large roll, 2 inches in diameter, wrap in waxed paper, and refrigerate until you are ready to use it. To cook patties, slice the sausage into patties and fry in a skillet until browned. For links, stuff the sausage into medium hog casings using a sausage attachment, and tie at 5-inch intervals. Like most fresh sausage, if wrapped tightly, this will keep in the refrigerator for 3 days, or in the freezer for 2 months.
Recipe from “Bruce Aidells’ Complete Sausage Cookbook” by Bruce Aidells and Denis Kelly