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).