Breakfast Sausage Patties
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A major part of the Porcine Revolution for the Grub Blogger has been the desire to make his own, homemade sausage. Just as with bacon, Michael Ruhlman and Brian Polcyn’s Charcuterie: The Craft of Salting, Smoking, and Curing was the key to my getting my hands porky. After getting a Kitchen Aid for Christmas and the meat grinding attachment for Valentine’s Day (the Grub Blogger found the right lady), all systems were go. Charcuterie has a recipe for a breakfast sausage that I started with because it doesn’t involve stuffing the meat into casing. I wanted to make sure I nailed the basics before buying more equipment. I figured on mastering this recipe and the one for Mexican chorizo (which is generally used loose) first. Sausage making takes some preparation, so make sure you are not really hungry and have time on your hands. Read more…
