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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.
Servings: 48 sausages
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.
To Cook
- Heat up a 1/2 tbsp of cooking oil in a small sauté pan over medium high heat. Add the sausages to the pan.
- Cook for 4-5 minutes a side.
Gamja Jorimh (Potato Banchan)
Gamja Jorimh (Potato Banchan)
Gamja jorimh is one of the most popular Korean banchan. Baby potatoes get sautéed, then braised in soy sauce and maple syrup, then tossed with sesame seeds. The potatoes can be eaten hot, cold, and even at room temp.
Ingredients
- 2 tbsp vegetable oil
- 1 lb baby potatoes sliced in half
- 1 cup water
- 5 tbsp soy sauce
- 4 tbsp maple syrup
Garnish
- toasted sesame seeds
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Add in the potatoes. Brown for 5 minutes.
- Mix together the water, soy sauce, and maple syrup.
- Pour in the liquid.
- Simmer until the majority of the liquid has evaporated.
Loubia (Algerian-Style Green Beans)
Loubia (Algerian-Style Green Beans)
Green beans are one of my favorite vegetables. I hated them growing up because we only ate canned. Nothing worse than soggy green beans. Loubia are the Algerian twist on green beans; sautéed with garlic, cumin, paprika, a little bit of cloves, and slivered almonds. Ready in just a couple of minutes, they’re the perfect accompaniment to any meal.
Ingredients
- 3 tbsp vegetable oil
- 1 lb green beans
- 2 garlic cloves minced
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/8 tsp ground cloves
- 3 tbsp slivered almonds
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Sauté all of the ingredients for 7-8 minutes.
