Wednesday, October 11, 2006

Breakfast Sausage

From: Culinary Institute of America Breakfasts & Brunches

2 pounds ground pork, chilled
1 Tbsp salt
1 3/4 tsp ground white pepper
1 1/2 tsp poultry seasoning
1/3 C ice-cold water

Mix the ground pork, salt, pepper, and poultry seasoning by hand with a wooden spoon or on low speed with the paddle attachment until evenly blended, about 1 minute.
Mix for an additional minute, gradually adding the cold water.
Mix on medium speed for 15-20 seconds, or until the sausage mixture is sticky to the touch.
Make a patty with about 2 tablespoons of the mixture and saute in a small skillet over low to medium heat until cooked through and browned. Taste and then adjust seasoning and consistency before shaping into patties.
The sausage is ready to prepare now or transfer to storage containers, cover tightly, and refrigerate up to 3 days or freeze up to 3 months.

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