July 28, 2021

3 Pigs Breakfast Sausage

3 Pigs Breakfast Sausage

I’ve had this idea for this sausage in my head for many, many, years. And now, I’ve finally made it happen. A breakfast sausage so perfect, containing bacon and ham. All 3 supermeats from 1 animal, turned into one luxurious sausage. I even wrote a little death metal song(vocally in the form of Nile) in praise of pork:

”My lord is of swine. All 3 sacured entities: bacon, ham, and sausage, encased in the bowels of porcos. Et laudant te, boni suci, quique Dominus. A kiss, so succulent upon larded lips. All 3 sacured entities: emulsified into one.”

Yes, the cheeba is strong with this one.

A few tips to make this process smooth: Lightly pulse the bacon and ham in a good processor. You don’t want the pieces fine, but small enough to pass through the breakfast sausage horn. Let the sausages rest for a couple of hours once stuffed and twisted. You should yield about 4 dozen links. Freeze down what you don’t plan on cooking in freezer paper.

Cook Time8

Course: Breakfast

Cuisine: American

Keyword: American, breakfast, Pork, Things High Asses Create

Servings: 48 sausages

Author: Alex Gorgos

Equipment

food processor
meat grinder
sausage stuffer

Ingredients

5 lbs pork shoulder ground once on medium grinding plate
8 oz cooked bacon pulsed in a food processor
8 oz ham cubed; pulsed in a food processor
2 1/2 tbsp brown sugar
1 1/2 tbsp salt
1 1/2 tbsp ground sage
3 tsp black pepper
1 tsp marjoram
1/2 tsp crushed red pepper flakes
1/4 tsp ground cloves
lamb casings

Instructions

Mix together all of the seasonings.
Add the seasonings, bacon, and ham to the ground pork.
Thoroughly mix. Place in the refrigerator until ready to stuff.
Pipe the sausage through the lamb casings with your sausage stuffer.
Gently twist to 4”-5” in length. Let rest in the refrigerator for a couple of hours before cutting.
Cut the links apart. Freeze down what you don’t plan on cooking in the next 3 days in freezer paper.