Food for Mind and Body

BREAKFAST SAUSAGE

Ingredients:

• 15-lbs boned pork butt
• 8-Tbs kosher salt
• 5-Tbs ground white pepper
• 3-Tbs rubbed sage
• 1 1/2-tsp ginger
• 5-tsp nutmeg
• 5-tsp thyme
• 4-tsp cayenne pepper
• 3-C ice water

PREP:

Grind the pork butts through a 3/16” or 1/4” plate, refrigerate till well chilled.(32-34 F). When meat is chilled remove from fridge and mix remainder of ingredients in a large bowl or mixer.

Once all ingredients are well blended either form into patties and freeze or stuff into 22mm or 24mm casings.

If stuffed into casings, hang the finished links in a cool place to dry. after drying refrigerate (if using immediately) or freeze for later use.

CHAURICE

This Creole pork sausage is an old local favorite dating back to the 19th century, but isn’t as easy to find as it once was. It would seem to have come to Louisiana with the Spanish, and was accepted to the local custom and the term is similar to the Spanish Chorizo. It works well with white beans or red beans and is good for breakfast with eggs.

Ingredients:

• 4-lbs lean fresh pork (butt or shoulder)
• 2-lbs fresh pork fat
• 2-C finely minced onion
• 1-1/2-Tbs finely minced garlic
• 1-1/2-tsp cayenne pepper
• 1/2-tsp chili powder
• 1-tsp crushed red pepper flakes
• 8-tsp salt (I prefer Kosher salt)
• 2-tsp fresh ground red pepper
• 2-tsp dried thyme leaves crushed
• 5-Tbs finely chopped parsley
• 3-bay leaved finely crushed
• 1/2-tsp allspice
• 3-yds small sausage casing (optional)

Prep:

Cut pork and fatback into small pieces. mix and run through course die of a meat grinder. Add the seasonings and mix thoroughly untill very soothe and well blended.

At this point you can make into patties (use within 3 days or freeze), or stuff into the casing making each sausage approx. 6 ” long. May be cooked instantly or frozen for later use.

Chipolata Sausage

The ultimate cocktail sausage.

Ingredients:

• 7 1/2 pounds pork butts
• 1 pound pork fatback
• 1 tablespoon sage
• 1 teaspoon dried onion flakes
• 1 teaspoon thyme
• 1 teaspoon mace
• 1 1/2 tablespoons salt
• 6 ounces bread crumbs
• 1 tablespoon pepper
• 1 pint water
• 1 pint water

Prep:

Remove from refrigerator the chilled meat. Grind the meat and fatback through a 3/8 plate. Using a food processor puree the meat and re-chill.

Combine the herbs, spices, seasonings, water, and the bread crumbs to the
Chilled meat mixture. Mix well.

Using 28mm casings, stuff the mixture into the casing making 1-inch links and
refrigerate or freeze.

Cooking:

Grill, sauté or cook in the oven, as you prefer and serve.

Note:
This is the King of English sausage. The basic banger was created from this recipe.

Ingredients:
Banger Seasoning:

• 5 teaspoon ground white pepper
• 2 1/2 teaspoon mace
• 2 1/4 teaspoon salt
• 2 teaspoon ground ginger
• 2 teaspoon rubbed sage
• 1/2 teaspoon nutmeg

Sausage:

• 2 1/2 lb. boneless lean pork shoulder or loin cut in cubes
• 1 lb. fresh pork fat in cubes
• 1 1/2 cup dry bread crumbs
• 1 1/4 cup chicken broth
• 3 1/2 teaspoon Banger seasoning

Grind pork and fat together using plate of meat grinder.
Add Banger Seasoning and mix well.Grind again.

Stuff mixture into casings and tie in 4-5 inch lengths.
This mixture will be too fine to form into patties.

Bake or sauté as you prefer.