My new way of cooking link breakfast sausage

[sjwaste]

Not the same. I want that snap and super moist inside. Like a mini bratwurst.

Me too, but that guy said they were too greasy. As though that's ever a bad thing. It's sausage!

 

[silverpig]

You don't have a jar of it sitting on your counter at all times? For shame. Right next to the olive oil, salt and pepper, is a big jar of bacon grease.

Better yet, go to the butcher and ask for a chunk of leaf fat. Render it into lard and use that. It is way better than vegetable oil.

 

[runzwithsizorz]

I keep mine next to the bed...

Surf, and Turf ??

 

[spidey07]

Me too, but that guy said they were too greasy. As though that's ever a bad thing. It's sausage!

That's why you sop it up with your egg yolk. Nothing like that taste. Wife asked "how do you want your eggs?". Honey I'm making sausage, how do you think?

Over easy then as she rolls her eyes like she even needed to ask the question.

 

[sdifox]

I like to boil the sausages a bit first. Cuts quite a bit of the salt.

 

[crab]

Five minutes, Turkish

 

[sjwaste]

We've been eating a lot of duck lately. Gotta tell you, I won't waste a drop of that duck fat. I'm very close to just ordering it by the pound from D'Artagnan.

 

[Insomniator]

I'll put all the time in the world into a good dinner. More than 5 minutes for breakfast isn't going to happen though. Fuck breakfast and fuck the morning in general actually.

 

[spidey07]

I'll put all the time in the world into a good dinner. More than 5 minutes for breakfast isn't going to happen though. Fuck breakfast and fuck the morning in general actually.

This is Sunday breakfast. We eat at twelve, with bloody Mary's

In the south dinner is the afternoon meal. Call it brunch if you must on Sunday

 

[Howard]

I'm so glad I have a sous vide rig.

 

[IronWing]

I was hoping that a graphite furnace and a rubber band powered push rod would factor into the new method.

 

[spidey07]

I'm so glad I have a sous vide rig.

Can't brown the goodness.

 

[NetWareHead]

Can't brown the goodness.

sous vide first to proper internal temp, then brown in a pan

 

[zCypher]

Damn you to hell for making this delicious thread that I can't eat! I have some breakfast sausages in the freezer, but just cheapo ones, got a whole ton of them for like $5-6. They are ok, but this thread is making me sooo hungry.

Definitely having bacon and eggs tomorrow morning, including all the greasy pan fried goodness.

 

[Howard]

sous vide first to proper internal temp, then brown in a pan

I was thinking deep frying, actually.

 

[BudAshes]

I prefer the ones you get that don't have the casing. You cook them covered for a while with some water then dump the water and turn up the heat and finish cooking them. They always have a nice texture and I don't really love the casing on the breakfast sausage.

 

[spidey07]

I was thinking deep frying, actually.

You had me at deep...

 

[slag]

Thats too much effort. Frozen precooked links + 1 minute in microwave.

I tend to eat them when I make poached eggs and just toss them in around the poached egg holders and let them steam. They cook well, dont dry out, and smell great still.

I use something like this http://www.hayneedle.com/sale/calph...i_sku=CLN202&gclid=CP3grOyXzLMCFcKPPAod_hEA9g

but mine is a 5 egg poacher and just toss them on top of the metal, not in the egg holders, and then cover.

 

[Squisher]

Sous vide would take like what, an hour to get to 140F? I hope you've set your alarm early enough so they're ready for me when I wake.

 

[lxskllr]

I don't make breakfast sausage, but for big Italians, I put them in my cast iron pan, and almost completely cover them in water. I then use high heat, and cook them uncovered until the water's gone, turning them occasionally. After the water's cooked out, I keep the heat on for about 30 seconds and constantly turn the sausages to brown. I then turn the heat off, and finish with the heat trapped in the pan.

 

[Leymenaide]

Make your own. Coarsely ground pork shoulder with some fat back thrown into the grind (if you want). Season the ground mix with sage, allspice, salt, pepper. That's a basic breakfast sausage. No need to stuff it into casings. Use a scoop to make uniform patties, flatten, layer in waxed paper, put into a bag and freeze.

Allmost perfect but try adding 1/3 shoulder of Bambi

 

[Howard]

Sous vide would take like what, an hour to get to 140F? I hope you've set your alarm early enough so they're ready for me when I wake.

Probably about 20 minutes since breakfast sausages aren't that thick. Add some time for pasteurization though.

 

[OutHouse]

Make your own. Coarsely ground pork shoulder with some fat back thrown into the grind (if you want). Season the ground mix with sage, allspice, salt, pepper. That's a basic breakfast sausage. No need to stuff it into casings. Use a scoop to make uniform patties, flatten, layer in waxed paper, put into a bag and freeze.

you forgot the spice summer savory.

 

[spidey07]

I really want to start making my own sausages. Buy meat on sale, a nice lamb or veal leg for cheap.