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Got an idea that I'd like to try out in the next couple days.
I really love British bangers. They're the best breakfast sausage out there, so I'm kind of shooting for a vaguely banger-ish sausage, but one that's got enough "twists" to make it something unique.
5 Lbs boneless pork shoulder
1 small loaf of bread (no bigger than 6"X8")
1-1 1/2 cups of apple cider (as needed)
2T Kosher salt
3T black pepper
1/4 C brown sugar
2T fresh minced sage
1T red pepper flakes
1T ground ginger
1T ground mace
2t ground nutmeg
Cube up the loaf of bread, and toast it in the oven. I think this would be ideal to using crumbs of stale bread because it would have a toasted bread taste instead of a stale bread taste. Once they're done, cool them, and then grind them up in a food processor.
Cub up the pork, and run it through a grinder twice, first on a coarse setting, then on a medium setting.
Combine the meat, bread, juice, and seasonings, cover, and chill overnight.
The next day, run this through the grinder again, on the finest setting, then either form into patties or stuff into casings.
Link the sausage, and smoke at 215 degrees over pecan until they temp out at 165, then package and freeze.
I'm gonna try this out over the weekend, but I wanted to see if I've left any room for "alterations" beforehand.
I really love British bangers. They're the best breakfast sausage out there, so I'm kind of shooting for a vaguely banger-ish sausage, but one that's got enough "twists" to make it something unique.
5 Lbs boneless pork shoulder
1 small loaf of bread (no bigger than 6"X8")
1-1 1/2 cups of apple cider (as needed)
2T Kosher salt
3T black pepper
1/4 C brown sugar
2T fresh minced sage
1T red pepper flakes
1T ground ginger
1T ground mace
2t ground nutmeg
Cube up the loaf of bread, and toast it in the oven. I think this would be ideal to using crumbs of stale bread because it would have a toasted bread taste instead of a stale bread taste. Once they're done, cool them, and then grind them up in a food processor.
Cub up the pork, and run it through a grinder twice, first on a coarse setting, then on a medium setting.
Combine the meat, bread, juice, and seasonings, cover, and chill overnight.
The next day, run this through the grinder again, on the finest setting, then either form into patties or stuff into casings.
Link the sausage, and smoke at 215 degrees over pecan until they temp out at 165, then package and freeze.
I'm gonna try this out over the weekend, but I wanted to see if I've left any room for "alterations" beforehand.
