Monday, January 23, 2012

Verified Recipe: Len Poli's Breakfast Sausage


During my sausage making adventures I have come across a few very ill-conceived sausage recipes. This mostly occurred in the early days of my forays into the grand art of sausage-ology, i.e. before I knew enough to be able to figure out when I was being led astray by a bad recipe. You really do have a whole bunch of sausage/charcuterie formulations out there on the internets, that should you take them on without being armed with some foreknowledge of proper methods, will inevitably turn out disgusting.

So when I come across a recipe that actually turns out to be delicious, I like to share and pronounce it verified in my book. I had some extra meat lying around and was due to go to a brunch and wanted to whip up some stereotypical "breakfast" sausage.

I went to Len Poli's Homemade Sausage page which is my go to reference for most sausage related questions. For home sausage/charcuterie making I don't know if there is a better consolidated reference out there on the internet (don't let the dated page design put you off). Among his formulations I found a fairly simple "Jimmy Deen" type sausage recipe.  This is a humble affair spiced with coriander, thyme, sage, and pepper. The recipe also calls for MSG, which I omitted in this case (although, I really don't have a problem with MSG as an ingredient).

Anyhow, these particular sausages turned out as advertised. They had that very familiar "breakfast sausage" flavor that I was looking for. I cooked them by steaming to 150 and then crisping in cast iron. I had to use standard casings as I did not have any sheep or other small diameter casings, this didn't hurt the recipe, they were kind of good all big and juicy like.  Should you ever be in the mood for this sort of thing, the spice ratios in this recipe are perfectly balanced (in my humble opinion).




7 comments:

  1. Thank you for the link to Mr. Poli's website. Most informative!

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  2. http://www.wedlinydomowe.com/ is another nice one to poke around. I've never cooked from it though.

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  3. Nice one dave. I couldnt source local sheep casings either. Just got ruhlmans charcuterie book, its goin DOWN. I found that rolfs pork storehas regular casings by the yard?

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  4. You can get Syracuse casings (hog) at price chopper by the meat some times, I think rolf's sells them in big bags if I remember right...

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  5. Price Chopper in Latham almost always has hog casings - near the chicken livers. Roma's sells small packs and I think Pellagrino's does too. Price Chopper is the better price. The closest sheep casings I found were in Buffalo at The Sausage Maker. You have to buy a lot of them though. I have some if you'd like to try them out on a batch of sausage.

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  6. @Jon

    Very generous of you, but I happened to buy some edible collagen small diameter casings for the next project I am working on (mini-dogs). I will let you know how they do, I have heard they tend to wrinkle.

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  7. I've only used edible collagen once. They were very easy to stuff with a vertical stuffer. It was for a dried salami and they did wrinkle as they dried but peeled off easily.

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