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Tuesday, October 2, 2012

Pork Breakfast Sausage

I had lived in South Asia for about 5 years before I ever had breakfast sausage at someone's house. The woman had been making it for years and acted as though it was a cinch to make. Turns out, it is if you have access to ground pork. Pork was hard to come by where I lived in India so I guess that's why I never even looked into it. If you make sausage in America, you need to grind in extra fat because pigs are engineered to be more lean these days. In the less developed world where fat is not on everyone's radar, most ground pork comes with a hefty portion of fat, more than enough to make a good sausage. One ingredient, sage, is not so easy to find in South Asia, but some organic herb growers do sell it. That's one that I definitely bring from the States for holidays anyway, but it also grows really well here if you can get your hands on it. This is my adaptation of Alton Brown's Breakfast Sausage to make it a little more practical for every day use.

Pork Breakfast Sausage
500g pork mince (choose a pack with lots of fat)
3/4 tsp salt
1/2 tsp pepper
1 tsp dried sage
1 tsp dried thyme
1/4 tsp dried rosemary
1 tsp brown sugar
1/4 tsp nutmeg
1/4 tsp red chili powder, optional
1/4 tsp red chili flakes (thank you, Pizza Hut packets!), optional

Combine all the dry ingredients into a bowl. Mix until everything is thoroughly incorporated. Add the pork and mix by hand until the spices have been evenly distributed through the meat. Cover the bowl and pop in the refrigerator for about an hour or up to over night. At this point, you can either form into patties or use it as crumbled sausage and fry as you would any other breakfast sausage. If making patties, I like to make a small "test patty" first and adjust the seasoning for the whole batch based on that one.

I find that the red chili powder (not American chili powder) and the flakes really boost the sausage flavor to another level so I sometimes add a little more. Enjoy!

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