How to Make Sage Sausage (Episode 36)
Тәжірибелік нұсқаулар және стиль
What you know as “breakfast sausage” is sage sausage. Although the recipe varies from region to region in the United States, the basic spices tend to stay the same. Experiment with this recipe until you figure out the blend that you enjoy the most!
Recipe for Sage Sausage
For 10 pounds of ground pork (grind with 1/8” grind plate):
2 cups of water
4 TB Morton’s kosher salt
4 TB ground coarse restaurant-style black pepper
4 TB dried sage
4 TB dried, ground thyme
4 TB dried marjoram
½ tsp ground bay leaf
1 TB ground ancho chili
For 2.5 pounds of ground pork (grind with 1/8” grind plate):
½ cup water
1 TB Morton’s kosher salt
1 TB ground coarse restaurant-style black pepper
1 TB dried sage
1 TB dried, ground thyme
1 TB dried marjoram
1/8 tsp ground bay leaf
¼ TB ground ancho chili
Steps for Making Sage Sausage
1. Measure out 2.5 pounds of ground pork into a separate aluminum pan.
2. In a mixing bowl, mix the water and spices.
3. Add the seasoning to the 2.5 pounds of meat. Scrape the bowl to be sure that you remove all seasoning.
4. Mix the sausage thoroughly from top to bottom and from side to side.
5. Portion out the meat into three balls of meat.
6. Using a roll of 8” wide Vac Master vacuum sealing bags, measure 10” of length for one bag that will hold one pound of sausage.
7. Seal one end of each 10” bag.
8. Slide the ball of sausage into the ball and seal it.
9. Flatten the meat inside the sealed bag.
10. Freeze the flattened bags of sausage for easy storage.
Пікірлер: 15
Great Video man!!!!!!!!!!!!!!!!!!
@OurFinalFreezer
Жыл бұрын
Thank you!
I love your videos. I subscribed and can't wait for more videos they're so well explained.
@OurFinalFreezer
3 жыл бұрын
Awesome! Thank you so much! Hoping to have the bratwurst video out in the next month. 😊
Tried this out today. Awesome recipe!!! Thanks for your great recipes & content!
@OurFinalFreezer
2 жыл бұрын
Thanks so much! We're glad you enjoyed ❤️
When grinding bay leaf you can also put in black peppercorns grin both at once and it's easier.
@OurFinalFreezer
11 ай бұрын
I like the technique but I think the pepper would be too strong for my preference. Thanks for sharing the idea!
Great video. I will most definitely try this recipe. Edit: typo
Great video Very informative 👍
@OurFinalFreezer
3 жыл бұрын
Thank you!
I love bratwurst, but have never made it at home. It reminds me a bit of butifarra blanca from Catalonia, which is a simple sausage. It comes with variations though which you, as sausage lover might be into. The yellow one is made with egg and the black one with blood. They are cooked and enjoyed as charcuterie, on a platter or on bread. The bread is rubbed with tomato and drizzled with olive oil. Delicious and simple.
@OurFinalFreezer
3 жыл бұрын
Yum! Thanks for the recommendations. We are always up for trying new things!
Do you think this would be good with 50% ground venison? Or would it be missing too much fat percentage?
@OurFinalFreezer
2 жыл бұрын
If you are using a 60/40 lean to fat ratio for the pork portion of the recipe, 50% of ground venison would be fine.