Charcuterie
Breakfast Sausage with Fresh Ginger and Sage
Page 120
Cuisine: North American | Course Type: Breakfast/Brunch
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Recipe Reviews
This recipe is good but I'm not sure it tastes like a breakfast sausage. The flavor also lacks a bit of depth. The texture is very good and in general I think this is a good base but it needs additional ingredients to expand the flavor profile and add complexity.
A little ancho chile powder and a little less ginger seems to bring this sausage around.
jlg84 from Oamaru,
I have made this several times now, and it is a real winner. The flavours are great, and it's quite easy to do.
AnkoCupp from Palatine, IL
This seemed like the easiest recipe in the book, so it's the one I started with. It's pretty much just running pork shoulder, ginger, garlic, and sage through the grinder (or in my case, kitchenaid attachment). The result is a fragrant breakfast sausage that tastes so much fresher than the Jimmy Dean norm. I would suggest making the sausage a day before frying it up to allow the fresh ginger to mellow out.
The only problem I had was learning to use the equipment properly. At first, the grinder would only output blobs of ground meat rather than the desired threads. There was too much sinew wrapping around the blade and clogging up the works. However, I found that the corkscrew-like "grind worm" wasn't set straight in the housing. Once it was readjusted, the grinder had no problem with the normal amount of sinew in the meat.
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