Originally Posted by
cudarunner
Maybe--:shrug:
Uncle Harold Taylor’s Breakfast Sausage
Uncle Harold was my Grandmothers Brother on my Mothers side. This is his recipe. According to my Fathers Sister Winifred, it is very close to what was made by my Grandfather Davis when she and my father were growing up on Valentine Ridge in Garfield County, Washington State.
25 Lbs boned and cubed Pork
20 hundredths Pickling Salt
3 hundredths Rubbed Sage (dried, not fresh)
4 hundredths Ground Black Pepper (not fresh ground)
1 cup ice cold water
Mix spices with water and allow to set for 10-15 minutes.
Grind the meat through a 3/8 in die, and then mix the spices into the meat t. Re-grind the meat using the same 3/8 in die or a 1/4 inch die. Then add the ice
water.
Package immediately and if not to be used soon then freeze.
If you don’t have access to a hundredths scale, try the following proportions.
25 lbs Pork
4 Tbs plus 2 tsp salt*
4 Tbs Rubbed Sage tightly packed*
3 Tbs Black Pepper
1 Cup Ice Water
12 1/2 Lbs Pork
2 Tbs 2 Tbs plus 1/2 tsp salt*
2 Tbs plus 1 tsp Rubbed Sage tightly packed*
1 Tbs plus 1 1/2 tsp Black Pepper*
1/2 Cup Ice Water
* Denotes a level spoonful
Any more I use a different recipe which my family prefers--
Breakfast Sausage Deluxe
10-12# pork butts/shoulders
5 TBS salt
1 TBS ground white pepper
2 TBS rubbed sage
1 tsp ground ginger
1 TBS nutmeg
1 TBS thyme
1 TBS cayenne pepper (optional and or to taste)
1 pint ice water-divided
Mix the spices with 1 cup of the ice water and keep refrigerated.
Have the pork cubed and very cold/close to frozen, grind through a 3/8 plate, then re-grind again through the 3/8 plate. Then mix the water/spice mixture into the ground meat very well.
If stuffing, you may need to add the extra cup of ice water after the second grinding. For making bulk sausage it may not be needed or desired.
Keep all cold and refrigerate and or freeze immediately.