Brown And Serve Breakfast Sausage Recipe
5 lbs fatty pork butt (2.27 kg)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1/2 tsp cayenne pepper (1.1 g)
1 1/4 tsp ginger powder (2.88 g)
1 1/4 tsp nutmeg (2.5 g)
1 1/2 tsp ground black pepper (3.75 g)
1 1/2 tsp liquid smoke (7.5 ml)
2 1/2 tsp rubbed sage (3.25 g)
2 1/2 tsp thyme powder (4.75 g)
1 tbsp powdered dextrose (8.7 g)
1/2 cup non-fat dry milk (47.3 g)*
1/2 cup ice cold water (118 ml)
22-24mm prepared sheep casings
1. Chill pork butt to 34°F (1°C), grind once through a 3/16” (5mm) plate.
2. Combine ground pork with remaining ingredients in a large bowl; mix well until mixture is sticky and batter like.
3. Stuff the freshly mixed sausage batter into sheep casings; twist into 4” (10.2cm) links; refrigerate overnight to cure.
4. Next day, hang sausage links in preheated 130°F (54°C) smoker, dampers wide open; hold at this temperature for one hour.
5. Add chips, close vents, gradually raise the smokehouse temperature to 170°F (77°C).
6. Hold a 170°F (77°C) until links reach an internal temperature of 152°F (67°C).
7. Remove links from smokehouse and shower with cold water until internal temperature of links drop to 110°F (43°C).
8. Hang brown and serve links at room temperature for 1 hour to bloom.
9. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.
Reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 125°F (52°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 152°F (67°C). Do not allow the water to get hotter than 170°F (77°C). The USDA recommends cooking sausage to an internal temperature of 160°F (71°C).
Hunters may use venison in place of the pork butt to produce brown and serve breakfast links. Use 75-80% lean venison trim to 25-20% beef fat.
*You may use soy-protein concentrate in place of non-fat dry milk.