Breakfast Sausages

Total Time
10 minutes, plus overnight standing
Rating
4(38)
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Ingredients

Yield:9 or 10 sausages
  • 2pounds boneless pork with a little fat left on, cut into one-inch cubes
  • Salt to taste, if desired
  • ¼teaspoon ground pepper, preferably white
  • â…›teaspoon fresh or commercially made poultry seasoning (see note)
  • â…“cup ice water
  • 5feet pork sausage casings, 22 to 24 millimeters in diameter. (See box on how to prepare sausage casings)
Ingredient Substitution Guide
Nutritional analysis per serving (9.5 servings)

262 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 26 grams protein; 325 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the meat in a bowl with salt, pepper, poultry seasoning and water. Stir to blend.

  2. Step 2

    Outfit a meat grinder with a medium cutting blade and add the sausage stuffer, screwing it on securely. Slip the sausage casing onto the stuffer. Tie it at the end.

  3. Step 3

    Add the pork cubes with seasonings and liquid to the open feeder of the grinder. Grind constantly, allowing the casing to be filled. Press the filled casing at four- or five-inch intervals and twist casing to make individual sausage shapes. Let stand overnight, preferably refrigerated, before cooking. Prick the sausages before cooking. The preferred method to cook these sausages is sauteed in a skillet. They may be broiled, grilled or baked.

Tip
  • For homemade poultry seasoning, combine ¼ teaspoon sage, ¼ teaspoon rosemary and a pinch of cayenne pepper. Blend to a fine powder.

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