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Breakfast Sausage (Skinless)

Skinless Breakfast sausage is a convenient alternative to any breakfast table. It’s best to make a batch ahead of time and freeze the links in individual packages, so they can be thawed and heated through when you’re in a hurry to get out the door. They are easy to make and economical when you purchase the pork butts on sale.

5 lbs fatty pork butt (2.27 kg)
2 1/2 tbsp pickling salt (48.7 g)
1/2 tsp nutmeg (1.0 g)
1 tsp ground black pepper (2.5 g)
1 tsp red pepper flakes (2.1 g)
1 1/4 tsp thyme powder (2.38 g)
1 1/2 tsp rubbed sage (1.95 g)
1 1/2 tsp coriander, ground (2.55 g)
1 1/2 tbsp dried parsley flakes (2.25 g)
1 cup non-fat dry milk (94.6 g)*
1 1/2 cups crushed ice (198 g)
26mm cellulose casing

1. Chill pork butt to 34°F (1°C), grind one time through a 3/16” (5mm) plate.
2. Combine ground pork with remaining ingredients, mix together well until mixture is sticky and batter like.
3. Stuff meat batter into cellulose casing, tie into 4” (10.2 cm) links, and refrigerate overnight to cure.
4. Next day, cook product in a 170°F (77°C) hot water bath until it reaches an internal temperature of 152°F (67°C)*.
5. Remove product from water bath, shower with cold water until internal temperature of the sausage drops to 110°F (43°C).
6. Cut away the casings, shower briefly with hot water to remove surface grease, dry at room temperature for 1 hour.
7. Refrigerate product up to 7 days or vacuum seal and freeze up to 6 months.

Notes:
Pink curing salt #1 (Prague Powder #1, Insta Cure #1) is important in the production of homemade sausage because it inhibits the growth of bacteria, reduces spoilage, and improves the color and flavor of the finished product.

*The USDA recommends that the internal temperature of fresh sausage reach at least 160°F (70°C) when checked with a quick-read digital thermometer.

*You may use soy-protein concentrate in place of non-fat dry milk.


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