Maple and Bourbon Breakfast Sausage

Recipe: Maple and Bourbon Breakfast Sausage

Pork and bourbon. The cornerstone of any nutritious breakfast.

Ingredients

Instructions

Night Before

1. Rinse and soak the sausage casings in water. Leave them in the fridge overnight.
2. Separate lean and fat (if possible), combine with salt, and leave in the fridge.

On the Day

1. Chill the meat and grinder parts in the freezer for about an hour.
2. Once the meat has reached 0-1°C, mince the pork through a 6mm plate.
3. Place the meat back in the freezer and chill until it reaches 0-1°C again.
4. Add milk powder and black pepper to the minced meat.
5. Knead the meat while gradually adding the bourbon until the mixture becomes sticky.
6. To check the seasoning, make a mini patty and fry it. Adjust the seasoning if necessary.
7. Chill the remaining mixture in the fridge for 30 minutes.
8. Prepare the sausage stuffer and carefully pipe the mixture into the casings.
9. Twist the sausages into links and leave them to dry in the fridge for 24 hours before consuming.

Notes

• I usually ask the butcher for 'sausage trim.' When butchering a pig, there is generally quite a lot of mystery meat left over, which is perfect for sausages and often cheaper than ordering a specific cut.
• Allowing the meat and salt mix to rest overnight results in greater extraction of myosin, which helps achieve a better bind during the kneading process.
• Although drying the sausages in the fridge isn't essential, this step improves their 'snap.' Skipping it could result in a chewy casing.