Skinless Breakfast Sausage Kit
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This week I am very excited to bring to you some new projects I've been working on.
I've been talking with The Sausage Maker about doing some collaboration. They loved the idea. After receiving a suggestion from a subscriber to look into trying out some kits I contacted the sausage maker and shared the idea with them. They loved the idea of trying out a few kits and filming the results.
I hope you enjoy the video of me working with this kit and if you want to get one for yourself or as a gift for someone else you can check out all of their kits here:
https://www.sausagemaker.com/do-it-yo...
We use The Sausage Maker for all many of our projects (They have a little bit of everything). https://www.sausagemaker.com/?Click=1...
This is my recommendation for my absolute favorite thermometers.
• Thermapen Mk4 - http://www.thermoworks.com/Thermapen-...
• Magnetic silicone boot for Thermapen - https://www.thermoworks.com/Thermapen...
• DOT Kitchen Temperature Reader - https://www.thermoworks.com/DOT?tw=2G...
• Signals (4 Channel Temperature Probe) - https://www.thermoworks.com/Signals?t...
• Extra Big and Loud Kitchen Timer/Alarm - https://www.thermoworks.com/Extra-Big...
• Pocket Temp/Humidity Meter: https://www.thermoworks.com/Pocket-TH...
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Eric
This was a fun and easy kit to use. All I needed was ground pork. I went to my butcher and asked for 70/30 ground pork. You can go to your local supermarket if a butcher isn't nearby.
There are 2 ways to work with this kit.
Method 1 is to make 1 pound at a time. All you need is 1 pound of ground pork, 1 Tablespoon of seasonings, and 1/4 cup of ice water. Mix well (Like you are kneading bread) and once it gets super sticky split the meat into the 2 molds.
I baked it at 350F for 15 minutes then finished it off on the stovetop by poring the fat that was rendered along with the sausages till they took on a little color.
Method 2 was to do all 10 pounds at once. For this mix the entire seasoning packet with 2 cups of ice cold water till the meat gets really sticky. I portioned the meat into 1 pound segments and froze them. The remaining 1 pound I cooked up and enjoyed.
The whole process was super easy, the sausage was delicious, juicy, and the texture was perfect. The trick is to not cook the sausage too fast. So you don't want to cook it too hot otherwise the fat will render leaving you with a dry sausage. An internal temperature of 155F is perfectly done. I think that this is a great introduction to fresh sausages. There's very little room for error as long as you follow these simple instructions. This kit makes for a great family project and a perfect gift idea as well.... Something affordable and thoughtful..
Be sure to stay tuned as we will be working our way through some of the other kits. The next one we will be making is Snack Sticks!!
Some of the products used in this video were provided by The Sausage Maker, and some were purchased with my own money. This video was made in collaboration with The Sausage Maker.