You definitely want to make this sausage to compare its sweet, smokey flavor to the breakfast sausages from the other recipes. We all have taste preferences so why not find yours and make what you enjoy best?
Overall, once you start making breakfast sausage and varying the seasonings you can home in on what pleases you best.
If you don't have a meat grinder you can request your butcher to grind a Boston butt roast (of your choice) for you, while you wait.
Ingredients: (makes 4 pounds of sausage)
4 lbs. of pork butt, ground fine
2 tbsp. of Kosher salt
1 tbsp. of black pepper
1 tbsp. of granulated garlic
3 tbsp. of rice flour
3 tbsp. of maple syrup
1/4 cup of cold water
1/4 cup of Wrights Liquid Smoke® (Hickory flavor)
Directions:
Prepare the pork butt for grinding by cutting it into pieces that will easily fit in your meat grinder. Think 2"x3/4"x3/4" size pieces.
Remove excess fat (any large all fat pieces) and discard it. You want the fat to be 25% to 30% of the total weight of the meat. You can make a pretty good guess visually.
Grind the pieces of pork butt using the 1/4” diameter holes die in your meat grinder. Then process the ground pork using the 1/8" diameter holes in the meat grinder.
Put all of the dry and wet seasoning ingredients into a bowl and whisk them to combine.
The mixing step described next assumes the size of your electric mixer bowl is six quarts or larger. If your mixer bowl is less than six quarts then divide the ground pork into two equal size amounts and process them separately, each with half of the seasoning ingredients. Later you can combine the amounts by mixing them together by hand before storing the sausage.
Mix the ground pork and seasoning ingredients in the electric mixer bowl on medium speed using the regular mixer beater (but keep the meat from climbing onto the beater by running it fast enough to toss the meat against the inside surface of the mixing bowl). Stop the mixer and use a rubber spatula if necessary to push the meat down off the beater. Total mixing time should be about four minutes.
Put the breakfast sausage into a one gallon Ziploc® freezer bag, squeeze out the air, seal the bag, then refrigerate the sausage overnight.
Weigh out 8 ounce amounts of the breakfast sausage and put each into a one quart vacuum seal bag. Vacuum seal the bags and then press on them to make the sausage flat and of even thickness, roughly 1/2" thick.
Mark the bags to identify contents and keep the bags of breakfast sausage in the deep freeze until you want to use them. They will be fine for three to six months in the deep freeze.
Thaw the frozen sausage in the microwave oven on full power for 30 seconds. Then flip the bag over and microwave on full power for 15 seconds. Then put the bag on a counter top and if necessary let the sausage finish thawing.
Make sausage patties by hand of whatever size pleases you (but no more than 1/2" thick) and simply fry them as described next.
Fry the sausage patties in a hot thick bottom non-stick skillet into which one tablespoon of either butter or vegetable oil has been added and heated. Press on the tops of the pieces of sausage with a spatula immediately when each pattie is put into the skillet to help keep them flat and of roughly even thickness.
After one minute flip the sausage pieces over and again press on the tops of the pieces of sausage with the spatula to help keep them flat.
Continue frying the sausage pieces on low heat, flipping them over every two minutes, until they are nicely browned on both sides. Use a 180 degrees F warming oven and a paper towel covered plate to keep the fried sausage patties warm if you are frying multiple batches of sausage.
Serve the sausages hot along with whatever other breakfast items you provide to your guests. The planning and order of preparation are up to you.
I know you will really enjoy this version of breakfast sausage. The sausages are tasty, sweet, crisp on the outside and tender on the inside and moist. Yummy!