Sausage for the Missus

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disco

Epic Pitmaster
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Oct 31, 2012
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I have been experimenting with breakfast sausage for a few months now. I like a bit of spice and lots of flavour. She Who Must Be Obeyed wanted some plain, old fashioned herb type sausage. I happen to have fresh sage and thyme in the garden and some potted rosemary so it seemed like time to accede to her request (some call it obeying an order).

I got 4 pounds of pork butt (after removing the bone) on sale but it was somewhat lean so I added 1/2 pound of pork fat. I diced the pork.

I then mixed together:

3 1/2 teaspoons kosher salt

2 teaspoons fresh ground pepper

3 1/2 teaspoons finely chopped fresh sage

3 1/2 teaspoons finely chopped fresh thyme

3/4 teaspoon finely chopped fresh rosemary

1 1/2 tablespoon of brown sugar

I tossed the seasoning mix with the cubed pork, covered and threw it in the fridge overnight. I couldn't dice the pork fat as it was frozen but cut it up the next day.


The next morning, I ran it through the fine plate of my Kitchen Aid grinder attachment. I put it in the fridge for 1/2 hour. It is hot here 33 C (91 F) and I didn't want it getting too warm.


Then I mixed it up with the paddle attachment on the Kitchen Aid for a couple of minutes. Back into the fridge for 1/2 hour.


While it was chilling, I fried a bit up. It had a nice herb flavour and I knew it would please the missus.


In an attempt to get closer to old fashioned sausage, I didn't make patties. My wife doesn't care for casings so I thought I'd try extruding the sausage onto a plate with my LEM stuffer. Have I mentioned I love my LEM stuffer?


I cut each strip in half and put them on baking sheets. I put the baking sheets in the freezer for an hour to firm up.


I wrapped them in cellophane, six to a package. Then I put all the packages in a large ziploc back and into the freezer.


Breakfast the next day was fried potatoes and sausage. My wife liked them and I have to admit, a good plain herb sausage lets the pork flavour through and I enjoyed them too. I hate it when she is right.

One thing I don't like. I am trying to cut back on fat so I use a nonstick pan and little or no grease. Things just don't brown up as well as they do in the cast iron or steel frying pans.


The verdict. Wonderful. I will make these again. The fresh herbs give a softer but full herb flavour. I was quite surprised at the difference. The lack of strong seasonings like cayenne mean the sausage don't have much heat but the pepper gives a little and you can really taste the pork and the herbs.

Disco
 
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Those look really yummy!  Simple sometimes is the best way.  

I used Pops recipe and it is so easy and soooo delish.

http://www.smokingmeatforums.com/t/73350/country-style-breakfast-sausage

I did notice when I 'fried' them...they do not get as dark as the commercial ones.  Guessing it's due to the preservatives and such they add to them.  BUT....the taste is so much better.

Have the same stuffer...and seeing you did that...I might try too.  Made patty style and not the sticks.

Kat
 
Those look really yummy!  Simple sometimes is the best way.  

I used Pops recipe and it is so easy and soooo delish.

http://www.smokingmeatforums.com/t/73350/country-style-breakfast-sausage

I did notice when I 'fried' them...they do not get as dark as the commercial ones.  Guessing it's due to the preservatives and such they add to them.  BUT....the taste is so much better.

Have the same stuffer...and seeing you did that...I might try too.  Made patty style and not the sticks.

Kat
Thanks, Kat.

I have meant to try Pop's recipe but this was a case of using fresh ingredients I had on hand. His recipe is on my expanding to do list.

I found extruding the sausage easier than making patties but I am clumsy clod so anything mechanized is easier. They don't come out as pretty as cased sausage but the shape is more traditional.

Disco
 
Nice looking sausage there Disco!  
thumb1.gif
   You did a fine job in my book! 
beercheer.gif
 
Great write up Disco, as always.

Don't you love it when you buy something that makes your life easier. Pretty nifty idea going casing free and basically a brown and serve. Good recipe too, I'd probably add a touch more heat, but that's just me. Thanks for sharing. See ya, Phillip.
 
Great Looking Sausage Disco! I like the simple ingredients! I also like that you made them into links. My boys would love them!
 
I like the way you made these.  I haven't used fresh herbs just dried, but i think fresh realy brings out more flavor. Great thing to do special for the wife also.  Thanks for the recipe.  I've got a vertical stuffer as well and will give give it a try without casings. Reinhard
 
I went OCD on making the patties...and making sure they were all the same.  Love the freedom of what you did much better.

Kat
 
those  look great disco, very nice job. will need to make some up before elk season.
Thanks, driedstick.

Oh, I love elk. Unfortunately, I am too lazy to hunt. Fortunately, I have generous friends who occasionally throw some my way.
Nice looking sausage there Disco!  
thumb1.gif
   You did a fine job in my book! 
beercheer.gif
Thanks, Smoking B.

Disco
 
Great write up Disco, as always.

Don't you love it when you buy something that makes your life easier. Pretty nifty idea going casing free and basically a brown and serve. Good recipe too, I'd probably add a touch more heat, but that's just me. Thanks for sharing. See ya, Phillip.
Thanks, Phillip. I tried for several batches to get by stuffing with the Kitchen Aid. It was like digging with a rubber shovel. I actually like a little cayenne and hot chili flakes in my sausage. However, the missus spoils me rotten so making these were a good idea and they turned out better than I thought they would.

Disco
Great Looking Sausage Disco! I like the simple ingredients! I also like that you made them into links. My boys would love them!
Thanks, DS. Your boys are lucky to have a Dad who makes real food.

Disco
 
I like the way you made these.  I haven't used fresh herbs just dried, but i think fresh realy brings out more flavor. Great thing to do special for the wife also.  Thanks for the recipe.  I've got a vertical stuffer as well and will give give it a try without casings. Reinhard
Thanks, Reinhard. It is the first time I have tried the fresh herbs in sausage. They have a lot of flavour but I think it is deeper and more complex than the dried flavour. I'd love to hear your take on the caseless out of the vertical stuffer if you give it a try. I found it quite easy.
I went OCD on making the patties...and making sure they were all the same.  Love the freedom of what you did much better.

Kat
I know what you mean, Kat. I did a form to make uniform patties too. Now, I think I will be putting them all through the stuffer.

Disco
 
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You are spoiling her Disco! You know how many points you are amassing? You'll have a get out of jail free holiday season this year!

Although I must agree with her idea for sausage. You ever make a sausage stuffing/dressing? I bet that sausage would draw in all the neighbors! people would stand outside at the fence and breath with a smile on their faces......

Sure sounds like a great sausage, I really like all that pepper too! The pepper you didn't put in.

I glanced at that picture and thought you were cooking sausage and apples. I don't know why, I never had sausage and cooked apples but doesn't it sound good? Its bound to be some type of healthy breakfast.

Anyway Disco, Looks really good, I know it's gotta taste that way. Since you can't hit a home run, do you hit the puck or someone with the hockey stick?
 
You are spoiling her Disco! You know how many points you are amassing? You'll have a get out of jail free holiday season this year!

Although I must agree with her idea for sausage. You ever make a sausage stuffing/dressing? I bet that sausage would draw in all the neighbors! people would stand outside at the fence and breath with a smile on their faces......

Sure sounds like a great sausage, I really like all that pepper too! The pepper you didn't put in.

I glanced at that picture and thought you were cooking sausage and apples. I don't know why, I never had sausage and cooked apples but doesn't it sound good? Its bound to be some type of healthy breakfast.

Anyway Disco, Looks really good, I know it's gotta taste that way. Since you can't hit a home run, do you hit the puck or someone with the hockey stick?
Har. Thanks Foamheart. I have made sausage stuffing and my wife's family stuffs the necks of their Christmas turkey with a mixture of sausage, spices and apples. Both are great. I like apples in that but not in my breakfast sausage.

One of the best stuffings I ever had was when I was travelling in New Mexico. A restaurant in Santa Fe made a cornbread and sausage stuffing that was made with a mixture of peppers, cornmeal and sausage. It wasn't spicy, just super flavourful. I have tried to copy it with little success. 

You hit the puck with a hockey stick. I never hit anyone with the stick except by accident. Have I ever lied to you before?

Disco
 
I make jerky sticks without casings.  However i have never made sausage links without casings.  I will do this next time i make breakfast sausage.  The grand kids will love it and i think everyone else will also. Should be easy with the vertical stuffer and i will freeze them with the same method you did Disco. Reinhard
 
I make jerky sticks without casings.  However i have never made sausage links without casings.  I will do this next time i make breakfast sausage.  The grand kids will love it and i think everyone else will also. Should be easy with the vertical stuffer and i will freeze them with the same method you did Disco. Reinhard
That would be great. Please post with Qview. I am always looking for new sausage recipes!

Disco
 
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