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Craisin And Apple Breakfast Sausage Recipe

There are more than 200 varieties of sausage made in the United States, not including a growing number of specialty, gourmet sausages that are produced by regional processors. Nonetheless, nothing beats the aroma or flavor of homemade. Even the texture is enhanced because you choose the meat and the coarseness of the grind. For more recipes and info check out the Sausage And Jerky Makers' Bible

4 1/2 lbs pork butt (2.1 kg)
1/2 lb pork back fat (227 g)
2 1/2 tbsp table salt (54.8 g)
1/2 tsp ginger powder (1.15 g)
1/2 tsp ground cinnamon (1.1 g)
1 tsp thyme powder (1.9 g)
2 1/2 tsp rubbed sage (3.25 g)
2 1/2 tsp white pepper (6.75 g)
2 tbsp brown sugar, packed (29.4 g)
1 cup craisins (151 g)*
1 cup apple cider (236 ml)
2 cups tart apples, diced (232 g)
22-24mm prepared sheep casings

1. Chill pork/fat to 34°F (1°C), grind one time through a 1/4” (6mm) plate.
2. Combine ground pork/fat with remaining ingredients in a large bowl; mix well until mixture is sticky and batter like.
3. Do a taste test by cooking a small thin patty, cool patty briefly, taste, add additional seasonings if desired.
4. Stuff the seasoned sausage batter into prepared 22-24mm sheep casings; twist into 4” (10.2 cm) links.
5. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties.
6. Pan fry, grill, broil or bake fresh sausage at medium heat until it’s brown on the outside and no longer pink inside.*
7. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months.

Notes:
*Craisins are dried cranberries made by partially dehydrating cranberries. The procedure is very similar to the process used to turn grapes into raisins.

*The USDA suggests cooking fresh sausage to an internal temperature of 160°F (70°C) when checked with a quick-read thermometer. It takes about 10 seconds for the temperature to be accurately displayed with this unit.

Hunters may use venison in place of the pork butt to produce a first-rate craisin and apple sausage. Use 75-80% lean venison to 25-20% pork fat.


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