Home Made Bacon Sausage
Today we are making some homemade breakfast sausage links. Instead of just doing fully ground sausage, we are adding in chunks of pork belly to give us some serious bacon vibes! This is an awesome breakfast food, and since we are curing, smoking and fully cooking it, it should keep for a long time! Let me show you how to grind up your meats, measure out ingredients, stuff into collagen casings, and finally smoke your very own Bacon Breakfast sausage! Now, lets get started...
YouTube Instructional: https://youtu.be/JxBGSO2uzjA
Ingredients:
Pork Belly - 25% (1 Lb)
Beef (I used Brisket) - 40% (1.7 Lb)
Pork (I used Chops) - 35% (1.5 Lb)
Percentages (by meat weight)
1.75% Salt
.25% Pink Salt 1
.25% Black Pepper
.1% White Sugar
.5% Garlic Powder
.1% Paprika
.1% Coriander
.05% Ginger
10% Apple Cider (hard)
Step 1: Cut and freeze meat
Cut your Beef and Pork (not the belly) meat into strips or cubes big enough for your grinder
Par freeze your meat. Also throw the metal components of your grinder into the freezer!
Step 2: Cube the Pork Belly
Cut the pork belly into 1/4 to 1/2 inch cubes. Its much easier to do this if the meat is cold!
Step 3: Weigh out your dry ingredients
Using the combined weight of the meats, weigh our your dry ingredients using the percentages above.
Step 4: Grind and Mix
Twice grind both the pork and the beef. Begin roughly mixing them together.
Add in all of the dry ingredients and some of the cider.
Begin mixing, if its overly sticky, keep adding in cider until you reach the desired sickiness (i like it to stick as one lump to my hand)
Step 5: Mix in the pork belly cubes
Once the meat has been mixed, THEN add in the pork belly cubes. We just want to have these evenly distributed throughout the meat mixture. We don’t want to overwork the pork belly.
Step 5: Case the Sausage
Fill your sausage stuffer with the meat mix.
Find a horn appropriate for 19mm casings.
Begin filling the casings. These collagen casings I find need to be filled one at time. I tie off each side as I go through them.
Step 6: Let the Sausage Cure
Once cased, let the sausages sit at room temp for 2 hours to cure.
Then preheat smoker to 180
Step 7: Smoke the sausages
Smoke at 180 for around 2 hours
Step 8: Poach the Sausages
Using a pot (or a sous vide) poach the sausages at 165 for around 2 hours.
Once finished, toss them into an ice bath and then you’re done.
When you cook them you can pull the casing off or just leave it on!
I usually fry them up for a breakfast link, but these can be eaten cold if you really want!
Enjoy!
