Sunday, January 19, 2014
This isn't for Abby as she cannot eat pork, but since Derek is also removing the junk and corn from his diet, this is perfect to keep him working hard on eating a much cleaner diet.
If you have safe pork(some don't tolerate pork that has been fed corn, and the greater issue is that pork is rinsed with a corny citric acid when butchering) you can make your own breakfast sausage- no chemicals! Tastes 100 percent better too.
In Houston there are a few local farmers that are now avoiding feeding their hogs corn or soy. They are finishing them with barley or other grains. The cost is higher, but the quality and safety make it well worth it.
Sausage is about not wasting. Save the cuts of fat you trim off your pork and freeze in a ziplock bag in the freezer. When you get enough saved up, grind up some sausage.
I doubled the recipe so I don't have to make them again for at least 6 months. It does make a mess and cleaning either electric or manual grinder is time consuming,so plan on a big batch when you have a couple hours.
Spicy Pork Breakfast Sausage Patties:
2 pounds pork butt, diced into 1/4-inch pieces(or boneless pork chops or the bits and pieces that you can buy at a reduced price as long as they are meaty)
1/2 pound fat back, diced into 1/4-inch pieces(pork belly works, or bacon if you made some already! Sometimes you can buy pork fat scraps cheaply)
2 teaspoons pink himalayan salt(you might want to start with just 1 teaspoons until to fry a piece to try,we like the extra salt though)
1 1/2 teaspoons freshly ground black pepper
3 teaspoons sage leaves(fresh works just finely chop)
3 teaspoons thyme leaves(fresh works just finely chop)
1 teaspoon finely chopped fresh rosemary leaves
2 teaspoons light brown sugar
1/4 teaspoon fresh grated nutmeg
1 teaspoon cayenne pepper( we use 1 1/2 teaspoons)
1 teaspoon red pepper flakes(we 2 teaspoons,we like some heat)
Combine diced pork with all other ingredients and chill in freezer until half frozen(my grinder prefers half frozen meat). Using the fine blade of a grinder, grind pork.
Now take about a teaspoon and fry it up- very important to taste and make sure it is seasoned the way you like. You may want more salt or more spice or more sugar.. Now adjust ground pork to taste.
Form into large compressed sausage on a piece of tinfoil,roll up and shape till it looks like a tootsie roll then freeze just till firm(not solid! You will never get it cut!). Unroll and slice in 1-2 inch thick slices.
Refrigerate and use within 1 week or freeze. For immediate use, saute patties over medium-low heat. Saute until brown and cooked through, approximately 10 to 15 minutes.
Don't toss the funky shaped ends that you cut off the roll(or the random crumbs), shape and cook- after all, it is important to do quality control!