Homemade Breakfast Sausage Patties
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- Опубліковано 22 гру 2023
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Turning a tough cut of pork into snappy, succulent sausage is easier than you'd think, and having a batch on hand can be any cook's secret weapon.
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1 Tblspn brown sugar
2 tsp rubbed sage
1 tsp black pepper
1/4 tsp cayenne
2 lb pork butt,
1.5% salt by weight
Cut pork into 1.5" cubes, mix with salt and rub, refrig 8 hr to two days
Freeze meat/grinder 45 minutes
Grind coarse (3/16” ~ 1/4”), keep cold
(food processor can be used)
Knead 90 seconds
Form into 1.5 ~ 2 oz patties
Fry in two batches, 3 ~ 5 minutes/side (145º IT)
Thank you!
😘
Coarse, not course. Putt Knot Yore Trussed In Spilling Checkers. Nice concise recipe, thanks for sharing your work.
Fixted! @@JohnShalamskas
@@JohnShalamskas 🤣🤣🤣🤣🤣
I love Erin's "Start at the handle and go clockwise" attitude. Please bring on more "Erinism's"
My favorite part of the video!
Excellent introduction to sausage making. I've been making my own sausage, both patties and in casings, for about 20 years now. I can honestly say it's one of the most satisfying hobbies I've ever pursued. I encourage everyone to follow ATK's method till you're comfortable with it and then go wild.
I like the way you think!
What's your recipe?
I have a wonderful butcher down the road who will grind pork for me. I get 10 lbs at a time, divide it into 1 lb portions to freeze. I make both Italian and breakfast sausage patties as needed. Been doing it for years and I love knowing I can customize the meat as I like and knowing exactly what’s in the mix.
We've made our own breakfast sausage for years. Costco has pork at great prices. We've tried pork shoulder (butt) and the leaner pork loin. The pork butt is better for sausage, but the loin will also work, it's just more like a burger patty than a traditional breakfast sausage. We don't go to this much bother. Our recipe is similar, we're trying to keep sugar out of it, so we add marjoram to give it some sweetness (about 2/3 the amount of sage). We also use red pepper flakes instead of the cayenne. We just cut it up, season it and grind it. Since the KitchenAid is already out for the grinding, we also use it to do the mixing. I start with the paddle, then switch to the kneading (dough hook) attachment as it gets sticky. I've also done it all with the dough hook, it just takes a little longer. Once the consistency gets sticky I'll usually fry up a small piece to check for salt and seasoning. I'm sure if you weigh out the 1.5% salt ratio it'll be perfect (I use the "guess-by-golly" system). But homemade pork breakfast sausage is really good. I've also made it from ground chicken using basically the same ingredients. Chicken breast works OK, it gets sort of sticky as you work it, though not as much as the pork. It's not as good as the pork to be sure. But if you're avoiding red meat, it still makes a great, flavorful, low-fat breakfast protein.
The precision is usually only needed if you're curing the sausage to preserve it. Since these were just cooked and eaten all that matters is "salt to taste."
How long do you knead the meat for using the KitchenAid? Also, would using regular ground pork from the store work just as well?
I don't really knead the mince, just mix it until the herbs and seasoning is combined evenly. I'm sure ground pork would work just fine. We just get the Costco cuts because they're so cheap. The big loin cuts are like $15 for 5 pounds plus. You can cut half into chops for three or 4 family meals, and the grind the other half for sausage. That $15 will feed 4 people a half dozen times at least.
When I cook sausage, I put it in the pan in order like that too. Around the pan and in the center last cause that 1 cooks faster anyway.
Myosin helps binding the muscle fibres together and responsible for muscle contractions. Lovely how she mentioned for this recipe.
If you've never made your own sausage before, you simply don't know what you're missing. Just Do It! 👍
I’m going to take your word for it. I’m doing it!
I'd use white pepper, instead of the cayenne.
Venison sausage here I come! 🌸
You may want to add some pork fat...
I've been inspired. I can't wait to make some breakfast sausage now!
This was my first tyime making sausage-Erin's instruction and recipe was the perfect place to start. In addition to the herbs I added 1 tsp ground fennel. Thank you I loved everything about this recipe and it tasted delicious. Definately making again!!
Made these this morning and had one for lunch. The method works a treat! Used ground sage (1/2 the quantity) as I didn't have rubbed sage: the seasoning was just fine, to my taste. The cayenne gives it a nice bite.
Excellent method/recipe!
I add rosemary & thyme to my breakfast sausage
Garlic too is good♥️🇺🇲🦅🇲🇺🦤
OMG this is JUST what I wanted & needed! I am on my way! Thank you!
Love this and you know what's in it when you make it yourself !👋🏻
this video was amazing. I feel like I went back to school! I like mine with a little spice but that's ok.Thank you so much
Thank you for this recipe. I love 5he idea of making sausage without preservatives.
Looks delicious have to try and make them
I love how Bridget enjoys a good sausage.
Looks so good. Love the process from start to finish of choosing the cut, salting/seasoning, chilling everything, etc. It wouldn't be possible to do this with a piece of beef, like chuck, to make beef sausage patties, would it? Thanks again ATK!
at about 9:30 they state you can follow the same process for any kind of meat such as pork, lamb, or beef.
@@path4061 Thanks! I clicked out right as they were tasting and showing the texture of the sausage.
I’m so glad to see this video! I love breakfast sausages but I live in France and they don’t have anything like it here. Now I can make my own!
You can make sausage out of anything....that's the scary part!
I've never made breakfast sausage out of anything but pork but I've made other kinds of sausages from beef, lamb, chicken and once I even made fish sausages (not that those turned out great but I tried).
I followed an older ATK (? maybe it was Cooks Illustrated?) recipe that didn't have this much attention to the meat temperature, and it was still really good (it used maple syrup instead of brown sugar).
I do love me some sausage & really like this recipe!!
"Don't look at me like that" lol I looked at her like that when she said what she said and then thought, man that's actually a pretty good idea, I'm sure that's what bridget what thinking too lol
When I'm in the mood for sausage pizza buy only have country style sausage I've successfully converted it by adding crushed fennel seed and some grated garlic. About 1 tbsp ea per pound.
This lady is super awesom3 - she reminds me of lessons in chemistry 😂 I'm definitely making this recipe 😋
Oh, I'm totally going to make up a batch of this with salt substitute, and see how that goes for my FiL's low sodium diet!
And then I'm going to get to work on sweet Italian sausage...
I want to make mexican chorizo, hopefully those ingredients are on there website.
Thank you for this.
Much healthier to make your own so you know what ingredients are in your sausage
Details matter. Great recipe!
There use to be a restaurant in Stockton, California called Ye Olde Hoosier Inn where they made their sausage in-house. Not only was it tasty & moist, but they used the finest cracker meal, almost flour-like to coat the outside and when it fried up, it had the most wonderful light texture. I'm swallowing real hard right about now.
This will help me so much. Neither my husband nor I can eat pork any more, it makes us very sick. I can use your recipe and technique with chicken or turkey though and make up my own. Store versions have so many additives.
Comment from Cook's Illustrated Senior Editor Steve Dunn who developed this recipe: "I'm afraid this recipe was designed to work with the unique properties of pork meat and fat and so I'd recommend against trying to swap in another kind of meat. Stay tuned though, because if this recipe proves popular, we may be back at some point with more sausage recipes that could include ones for beef and turkey varieties." That comment was from a couple of years ago and, to date ATK has not published any other sausage recipes using other meats. He even cautioned against using store ground pork. But recipe development takes time and recipes are developed months before they're published. Steve developed this recipe (and three other variations) in 2020. It seems Erin misspoke when she mentioned the other meats - the other sausage recipes she mentioned being on their website are all pork.
@@sandrah7512 This recipe seems like a good starting point, at any rate. Thanks for passing along the information! I do not have a grinder, and I do have some ground pork in the freezer, so I am going to try this with what I've got. I just made a batch of buttermilk biscuits using a recipe by Cowboy Kent Rollins, and they could definitely use some sausage gravy on top.
@@sandrah7512
You can most definitely use another type of meat in this recipe.
You just might need some bread crumbs as a binder. Trial and error.
I make breakfast sausage out of ground turkey. I just make the seasoning in a jar and sprinkle it when I need it.
I just tried biscuits and sausage gravy this past summer for the 1st time in my 62 yrs this summer 😂 I had NO clue what I had been missing all these yrs 😂😂😂 Cowboy Kent , Shan and the taste testers rock !😅@@JohnShalamskas
Great to see Bridget!
Great idea
If you make these ahead of time in bulk what is the best way to freeze them? Should you freeze them raw and then cook as needed and how long would you let them thaw before cooking at that point? Or can you pre-cook them before freezing and then how would you reheat them? If I were to do this I would want to make a large enough batch that I can freeze for the future
Making a big batch and then freezing them is definitely the smart way to go. I've tried both freezing them raw and freezing them cooked. I prefer freezing them raw. They just seem to taste "fresher" that way. You can cook them straight from the freezer. Just cook them a bit longer and at a lower temperature. They're also great cooked sous-vide if you have the equipment.
I make 10 lb. At a time and vacuum seal them in bags with 8 oz of sausage in each. I pull them out of the freezer and toss them in the refrigerator the day before I’m going to cook them. I usually make two 4 oz patties but I also have made four 2 oz patties both are good. I never precook before I freeze them.
You can do it either way.
I am SO intrigued with this recipe. I have to learn this. I also have to buy that cookbook. Merry Christmas All!
THANK YOU for FINALLY measuring something in GRAMS! It is so much more precise and easier to calculate. Congratulations on finally catching up to the rest of the world. 😁
ATK recently began adding added gram measurements to the larger quantities of dry ingredients in all their online recipes. The update might not be complete at this point, but it appears to be a good chunk.
@@sandrah7512 About time! For years, I've been shuddering every time I see baking recipes using imprecise volume measurements and other recipes that measure dry ingredients such as salt the same way. Metric measurements are the most precise, and that cannot be denied. Nice to see ATK finally getting on board.
Question difference between rubbed sage and and my fresh garden sage , Thsnks
Rubbed sage is dried so it has more intense flavor. If you're going to use fresh sage you will need to at least double the amount.
“Start at the handle” and don’t look at me like that:) Jeez. I’m 70. Damn good idea.
Would the regular ground pork from the store work just as well? What is the minimum amount of time is needed to knead the meat for?
A very basic lorne sausage and the sugar is definitely surplus to requirement, use something like nutmeg and coriander instead for flavour as well as mixing pork and beef.
Pressing the sausage meat into a lined loaf tin, chill, turnout and slice, a much easier way to get consistent portion sizes. Slices can then be fridged for a few days or frozen for later consumption and should easily defrost overnight.
Snap? Sausages that “snap”? Someday I, too, will meet a sausage who snaps.
Yummy
Would love to try this with turkey💞
I would do all dark meat if going turkey
Easily for burgers❤.
@@andromedach Thank you, I agree. Along with a bit more sage and white pepper it sounds delicious 👍
Wow ❤
Nice recipe. Only change that I can suggest for a "change up" is to substitute ground chipotle pepper for the cayenne.
How about ground white pepper?
Cayenne gives you the traditional tasting spicy breakfast sausage. Nothing needs to be changed here. If you want to make a different breakfast sausage then put your recipe on UA-cam!
Can I use turkey?
I am sure you could use turkey. As it is very lean you'd might wonder How would you replace the flavor, texture and mouth feel that fat provides?
@@gabeh7923 that was very helpful. Thank you.
Can you just cook one pattie after adding a little salt and if to your liking, add more salt to the mix? I like the ingredients. You can always add or take away from this recipe. Can't wait to try it. 😀
Any cut of pork will work as long as there is enough fat marbled in it. I like to add savory to the spice mix. Wonderful spice.
Us being more like you would be a very good thing 😊
At What point would you freeze the Patties? I certainly would not go through the process for just one batch - and I would like to put some away for another time. Should I freeze them after forming them - or should I freeze them after cooking them?
I freeze them raw, between sheets of parchment paper, but you can also freeze them cooked, and then just heat them in the microwave.
what adjustments would you make if you use turkey?
ATK makes me think I can cook anything.
Could you use a manual mest grinder ?
How are these after freezing the formed patties if you want to make them ahead of time?
They freeze very well!!!
Try to totally vacuum pack them so the fat doesn't develop freezer burn or off-flavors. Or freeze as a tube-shape and cut off frozen slices.
Form the patties, freeze on a sheet pan and then vacuum seal them.
Two beautiful women teaching me how to make one of my most favorite breakfast foods. What's not to love!
Thanks for your hard work and dedication! Merry Christmas and Happy Holidays!
Oh yeah! Left out, I cannot wait to make this. Grocery store sausage lacks the flavor I remember from my childhood and I have been craving some good breakfast sausage. 🙂
Only thing I would’ve mentioned is that if the meat gets too warm you can separate the farce, or the meat from the fat.
I don't eat pork. Would this work with turkey meat? Thank you.
Take a drink every time she says Bridget.
Hahaha
I add rosemary and thyme to my breakfast sausage
Me too, I really don’t like sage.
@@lyta1138 I put a small amount of sage or poultry seasoning
@@sherrysnyder4195Do you also use white or black ground peppercorns and kosher salt?
All of this trouble and time is a little much for me.
I'll just buy it.
Or, start out buying ground pork, then add seasoning, and refrigerate overnight.
Make patties the next morning.😮
I'm curious to know why you didn't use fennel or fenugreek in the early stages of spicing.
Senior Editor Steve Dunn, who developed this recipe for Cook's Illustrated/ATK called this flavour profile of sage and black pepper (with cayenne and brown sugar) a "classic" breakfast sausage. He did include fennel in his sweet and hot variations of Italian sausage and also developed a fresh garlic variation as well. I read that Steve had other variations like chorizo worked out, but only the above variations made the final cut for the magazine. This was developed to be a base recipe so you can flavour the sausage however you like.
Fennel is used in Italian sausage, I’ve never heard of “fenugreek” but I will check it out 😊
I've been making sausage for years and there's nothing like it. I use the metric system because it is much more specific and allows you to much more precise and recreate your exact results every time. This is a decent start but the perfect ratio is the one that tastes the best to you!
While I like the metric system, and agree it’s easier to use when multiplying or dividing something, I’ll disagree with your supposition that it’s inherently more accurate than the Imperial system. The key to both is careful measurement.
@@UKCG_2no way. There is nothing as accurate as the metric system especially if you're only dealing with one measurement. The Imperial could NEVER
@@dinodinosaur Sorry, but I believe the scientific community would agree with me. The imperial system is based on the convention of measuring based on the human form. The metric system, in turn, is based on the definition of a meter or kilogram. As a result, it’s far more important on how well you measure rather than the system itself.
I don't know how you figure that? She gave the example of salt but think about your rub sage and what happens if yours is a little more broken apart this time than it was the last time you used it? You will unknowingly be using more sage and it will change the taste of your sausage. You also cannot accurately break down tablespoons every time. How much does a tablespoon of salt weigh? You may find an answer in ounces but ounces are not as minute as grandma's and therefore cannot be as accurate.
@@stevenjohnson249 Yes, but then she went right back to using ounces (I.e., the Imperial system) to measure out the patties. I’m no metric hater, in fact it has many features that make it easier to use. As I said above, especially when multiplying or dividing (I.e. Doubling or halfing a recipe), I prefer the metric system. In fact, I use it when grinding my own coffee beans. The only point that I was making above is that one system is NOT inherently more accurate than the other and I still I stand behind that statement.
Can you use a food processor instead of a meat grinder and still get decent results?
4:32?
Where are the biscuits?
Old Fashioned Biscuits and Gravy
Cowboy Kent Rollins Biscuit recipe
Ingredients:
3 cups all-purpose flour
3 Tbsp sugar
1/2 tsp salt
1 heaping Tbsp baking powder
1/2 tsp cream of tartar
3/4 cup chilled butter thinly sliced (1.5 sticks)
1 large beaten egg
1.25 cups buttermilk (or milk with vinegar or lemon)
Combine dry ingredients.
Add thinly sliced butter to ingredients.
Use a pie crumb cutter to cut butter into the dry mix.
(Leave small chunks of butter, we want a crumbly texture.)
Beat egg, but don't overdo it.
Add egg to mixture.
Add buttermilk to mixture.
Fold in buttermilk and egg with a mixing spoon.
Add a dusting of flour and mash into a ball with your lightly floured hands.
Knead about 1 minute on floured surface.
Using hands or rolling pin, make a 1/2 inch thick patty
Use additional butter to grease your 12 inch cast iron pan.
Cut biscuits with a can, glass, or biscuit cutter, and place them into pan, touching each other on the edges.
When re-rolling the leftover bits, do not overwork the dough.
Cover with a lid (I don't. Top was not cooking as fast as the bottom. I also use convection fan!)
Bake in 350 degree oven until biscuits are golden brown. Use a fork to lift the sides up and check the bottom for doneness.
Gravy:
1/4 cup Bacon Grease (or butter)
1/4 cup Flour (sift in a little at a time)
2 cups Milk / Water / Cream - room temp - add a little at a time.
1/2 pound of browned sausage (crumbled) - add when gravy thickens.-
Heat the grease until it starts bubbling
Sift a little flour into the grease and stir with a spatula. Keep stirring. Add more flour until it thickens. Continue stirring, and add milk a little at a time. Add sausage. Keep stirring. You can thin it out by adding more milk as needed, or thicken by continued cooking.
The biggest problem with making you own sausage is getting pork that has enough fat. You need 20% fat at a bare minimum. For my own recipe, I use salt, black pepper, onion, garlic, dark brown sugar, and allspice. I use 1 tsp salt (about 6 g) per pound of meat (454 g), fairly close to the 1.5% ratio here.
Hurray. We're using metric!
Is the formula the same with chicken and turkey
No, it seems Erin misspoke when she said you could use other meats - the recipe variation she referred to are all pork-based ( but not store-bought ground pork). Her colleague, Senior Editor Steve Dunn, who developed this recipe (and its three variations) for Cook's Illustrated (and ATK) said in response to a question on the recipe webpage that the recipe was designed to work with the myosin in the pork, but did leave open the possibility of developing beef or lamb-based sausage recipes in the future. That was a couple of years ago and, to date such recipes have not been published.
as a subscriber of mr sausage, i know the horrifying truth of sausage making
1.5% salt based on weight of the pork .... but how do you calculate out the amounts of the other seasonings?
The other ingredients are less important. The salt is there for the structure more than the flavour. The reason the salt is important is for the myosin bind for the fat emulsification.
Yes, I understand why the salt is there. I am asking specifically about the other seasonings. If I were to halve the weight of the pork, or quadruple the weight of the pork - the measurements of the other seasonings would matter. Does anyone know how those are measured/calculated as the pork-salt amount changes?
@@TrainerInTraining The basic recipe calls for 2 pounds of pork with seasonings of 1 Tablespoon light brown sugar, 2 teaspoons rubbed sage, 1 teaspoon black pepper, 1/4 teaspoon cayenne, plus the salt. If you want to halve the pork to one pound, or quadruple it to 8 pounds, just halve or quadruple the original seasoning amounts in tablespoons and teaspoons. If you're one who insists on gram measurements, it's very hard to measure small amounts of lightweight spices by weight, like only 2-3 grams of something. Much easier to do it by volume with a set of measuring spoons, and just halve, double, or quadruple the spoonfulls of spices depending on your desired weight of pork vs. the original recipe of two pounds.
thank you!@@INOD-2
@@TrainerInTrainingIt's also a matter of your own taste. When you make the mixture, fry up little pieces of it and taste as you go along and then adjust the seasonings accordingly. I find I like it a lot spicier and sweeter, so I use more cayenne and a little bit of maple syrup.
If you make it yourself, you know there is no MSG.
It seems it’s in a lot of different brands.
The only thing missing is some maple syrup mixed in.
I want that book but it it costs a lot to ship to Canada.
Amazon
@@itzel1735 yes, ordered it from there yesterday. Thanks!
Well done, Erin. (you too, Bridget :)
Cheers
Erin and Bridget are great, but this recipe was developed by their colleague Steve Dunn.
Don't knead your breakfast sausage! The texture is better if you don't.
Can you do a recipe without sugar?
Yes ma’am! I make my own homemade sausage and there’s no sugar. I use ground pork (bought that way at the market), mix in the few spices, and once I shape the patties I freeze them. No sugar, no MSG, pure deliciousness. Video and recipe on my channel. She’s at it Again.
What is rubbed sage? Is it using dried sage and rubbing it between fingers or fresh sage rubbed between fingers? Oh! I forgot... the test kitchen does not answer, but still posting just in case somebody 8s kind enough to answer... Thank you.
Yes! Rubbed sage is dried sage.
You can buy rubbed sage at most grocery stores....I like it better than ground sage
Wow I thought fennel seed would have been in there.
That’s typically used in making Italian sausage 😊
@@brianboot8623 Ahhhh ok 👍🏾.
Give this video a like and subscribe if you're salivating as I did watching this!!! 😋😋❤️💯
OT: why cant Americans just admit that grams, centigrades and millilitres are more practical?
Because they aren't. All units of measure are arbitrary.
cooking should be simple and not that complicated, I will prefer to buy the patties already made, there are good brands on the market and very affordable so I will enjoy cooking.
I can't eat pork. I like it, but it doesn't like me back. I generally like to eat chicken, turkey, beef or game meat.
With chicken and turkey being such low fat meats, do you just use thigh meat? Or would another part be better?
I make turkey sausage and use 85/15, because it is readily available.
Thank you for this recipe. I'm so sick of rubbery, dried out, precooked sausage from Jones and Banquet corps.
미국식 동그랑땡이네 ㅋㅋ
Why do people use brown sugar as an ingredient? It’s white granulated sugar with molasses added.
Get some blackstrap molasses, not the halfhearted lighter types of molasses. Yes, it tastes strong, but that means you don’t need much! You don’t need sugar in your sausage, and though blackstrap molasses has some, you’ll be adding way less sugar than you would with brown sugar.
Yes, most supermarkets no longer sell blackstrap molasses. You may have to go to a health food store to get some. It’s a pain to pour and a pain to measure, whereas brown sugar is easy unless the sugar in your package has gone hard as a rock.
Prediction: absolutely nobody who reads this comment will stop using brown sugar and start using blackstrap molasses instead.
What? No biscuits no sausage gravy? Its a good start but....
This Be GreAt FOr 🏡 Home Cooks, ....😮but Kinda😅 ruff@ Roads/Transit😮, OVErALL DELUXE.
People masked in the background 🤣🤣🤣
My first thought was 'where are the hair covers?' Chef's toques, bandanas, hair nets? No professional kitchen I've ever worked in would have allowed us to cook without hair nets!
@@derrith1877 The gist of ATK is developing recipes for the home cook who generally don't wear toques or hairnets. Some wear bandanas or caps. They're not serving food to the general public.
Thank you for finally using grams. It is so much easier to work with grams. I go through every recipe and convert everything to grams before I start. No measuring cups, spoons, spraying cups to get honey or corn syrup out, etc. President Reagan really set us back in so many ways, but canceling our conversion to the metric system was the most ignorant and ridiculous thing he did. The other things he did were based on helping the rich. Canceling the metric system was just sheer bravado.
No fennel?????
It's a “classic” breakfast sausage. There are two Italian-style variations of this recipe (sweet and hot) that contain fennel. But you can add whatever herb you like.
"Making sausage at home allows you to control what goes into it...we'll start by adding a tablespoon of sugar". Fucking America...
Great info and very clear explanation. But if you think that I'm going to use 2 spatulas and temp a 1/4in piece of meat, you've lost touch of a real kitchen. Any cross contamination would be cooked on the outside of the meat when you flip it and temping that thin is just not practical
74th 👊🏻👨🏼🍳
Whoever has this kind of time on their hands must be working for the test kitchen or a restaurant. I would love sausage like this but between having a job, family, laundry, cleaning house, etc. What average person has this kind of time?
Agreed. Jimmy Deans original is so delicious and quick I don’t know why anyone would go this far to get something that’s only marginally better.
the ones who are ready to do something and not complain
Everyone has different time priorities. You have to make time for what’s important to you, which may exclude things that someone else has time for.
I make sausage patties from bulk ground exclusively - lets me make the sizes I want for breakfast sandwiches or a side with eggs. I bet there’s an opportunity to batch out and freeze these. I’m excited to give it a try!
I learned to make breakfast sausage years ago from ATK. I'm alone, so I mix the meat with the spices, form the patties and freeze them uncooked separated by parchment paper. They fit in a quart plastic container and are easy to pull a couple at a time for a breakfast. I buy ground pork but now I have a grinder attachment which I plan to try.
That seems like an awful lot of trouble. I use ground pork from the store and just whack everything together and let it sit overnight. To me, it's just as good. I'm not going to spend 3 days preparing something I'm going to eat in 10 minutes. I leave out the sage and add fennel if I'm making Italian sausage patties to go on the grill.
If you've only used store-ground pork, how do you know “it's just as good”? Senior Editor Steve Dunn, who developed the recipe (plus three variations) for Cook’s Illustrated/ATK had this comment on the recipe’s webpage: “Sorry, but I will advise you against using pre-ground pork for this recipe. I tested with store-ground meat, and it lacks the texture, snap, and juiciness of meat that is salted BEFORE grinding. Making a proper sausage is all about myosin development and isn't possible with pre-ground meat. “ - Steve
Me too. It's still way better than pre-made. But I've also asked for pork to be ground at the meat counter for me because I don't have a grinder.
@@sandrah7512 I never said I'd only used store-ground pork, just that I'd rather use that than go through all that rigamarole.
Why do you insist on sage? One can buy sausage without sage.
The Amish in central Ohio never used sage. And their sausage was superlative.
Wow, they must have had this one in the can for a couple years. Fully masked up kitchen in 2023? That, or a bunch of weirdos working over there in the Test Kitchen. Oh, and DON'T start your grinder before you have the meat in the hopper at least. Those blades really heat up fast.
UA-cam is not the be-all, end-all of video. This segment is from the 23rd season of one of ATK's long-running TV shows which typically sees first run on PBS between January and July of the following year. The episode with this segment began airing January 28, 2023. It was recorded in May 2022.
There us some overkill with the details.
All I want to say is that McMurrer is very pretty, and articulate... the recipe.. too much work