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Breakfast Sausage
Perfect fried with eggs and mushrooms

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Breakfast Sausage

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Ingredients

Adjust KG Amounts:
Meat
1kg Pork Butt Or use Pork Sll or 80/20 meat,
Liquits / Ice
100ml Ice Water
Casing / Skin
1.4m Pork Casing 28-30mm Or use sheep casing size 22/26, about 1.6m per kg
Herbs & Spices
18gr Table Salt Don't use salt which is enriched with Jod
2.5gr Ground Black Pepper
0.5gr Ground Nutmeg
0.5gr Ground Cayenne Pepper
0.5gr Ground Ginger
2gr Rubbed Sage
1gr Dried Thyme

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Features:
    Cuisine:

    The breakfast sausage is mild and tasty and great to start the day.

    • Amount 1 KG
    • Easy

    Ingredients

    • Meat

    • Liquits / Ice

    • Casing / Skin

    • Herbs & Spices

    Directions

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    Before you start with this recipe you need to do a little preparation.

    To make this sausage you will need the following equipment.

    • Mincer with 5mm plate.
    • Large mixing bowl
    • Sausage filler and nozzle

    Preparations

    • Soak casings in luke warm water for 30 minutes
    • Have ice water ready or crushed ice

    TIP: When you see a time next to a step, use the timimg function on the bottom page as it has an alarm 🙂

    How to Video

     

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    Steps

    1
    Done

    Cut Meat

    Cut the pork meat into 2-3cm cubes.

    2
    Done
    60

    Mix Ingredients

    Mix spices and meat together and place in the fidge for 1 hour

    3
    Done

    Grind the meat

    Grind the meat through the 5mm plate

    4
    Done
    5

    Mixing

    Add the ice water and mix the grind meat and spices for about 5 minutes till it becomes very sticky.
    NOTE: you gloves during mixing and place your hands in cold water to ensure the meat mix stays cold during mixing.

    5
    Done

    Filling

    Fill the sausage mix in to the pork casings and twist to about 125 to 130gr per sausage. This is about 12 to 14cm per sausage depending on casing.
    During the filling ensure no air is in the sausage. Should you have air, use a sausage pricker to let the air out.
    The sausages should be filled firm.

    6
    Done

    Hanging

    Hang them up or put them on a place where they can drip off and the excess water is removed.

    7
    Done

    Storage

    Vacuum them in vacuum bags or put them in freezer bags and freeze them.
    NOTE: If kept fresh they will hold about maximum of 5 days in the fridge

    Steirerbua

    Still love to make sausages after 40 years and travel with my motorbike to see the world.

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