Breakfast Sausages
Published November 3, 1981
- Total Time
- 10 minutes, plus overnight standing
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Ingredients
2 pounds boneless pork with a little fat left on, cut into one-inch cubes
Salt to taste, if desired
¼ teaspoon ground pepper, preferably white
⅛ teaspoon fresh or commercially made poultry seasoning (see note)
⅓ cup ice water
5 feet pork sausage casings, 22 to 24 millimeters in diameter. (See box on how to prepare sausage casings)
Nutritional analysis per serving
86 milligrams cholesterol; 262 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 17 grams fat; 325 milligrams sodium; 26 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the meat in a bowl with salt, pepper, poultry seasoning and water. Stir to blend.
- Step 2
Outfit a meat grinder with a medium cutting blade and add the sausage stuffer, screwing it on securely. Slip the sausage casing onto the stuffer. Tie it at the end.
- Step 3
Add the pork cubes with seasonings and liquid to the open feeder of the grinder. Grind constantly, allowing the casing to be filled. Press the filled casing at four- or five-inch intervals and twist casing to make individual sausage shapes. Let stand overnight, preferably refrigerated, before cooking. Prick the sausages before cooking. The preferred method to cook these sausages is sauteed in a skillet. They may be broiled, grilled or baked.
For homemade poultry seasoning, combine ¼ teaspoon sage, ¼ teaspoon rosemary and a pinch of cayenne pepper. Blend to a fine powder.
Private Notes