Pork Breakfast Sausages.
Christmas Breakfast Sausages
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Intermediate
Ingredients
- Prepared Hog Casings
- 1kg Pork Shoulder (approx 20% fat) cut into 2cm cubes
- 2.5 tsp Salt
- .25 cup Minced Onion
- 1 tbsp Dried Parsley Flakes
- 1 tbsp Sage Leaves
- 1.5 tsp Ground Ginger
- 1 tsp Black Pepper
- .5 tsp Thyme
- .5 tsp Marjoram
- .5 tsp Cayenne Pepper
- .25 tsp Granulated Garlic
- 60ml Water
- 120ml Finely Powered Skim Milk
Instructions
- 1. Mince the pork through a 6mm or smaller plate. Refrigerate
- 2. Combine the seasonings, powdered skim milk & water in a mixing bowl. Refrigerate the seasoning for about 15 minutes.
- 3. Blend the meat & seasoning together well by kneading for approx 3 minutes. Stuff the sausage into hog casings & form 10cm links.
- 4. Refrigerate the sausage that will be eaten within the next two days & freeze the remaining.
- Servings : 6
- Ready in : 60 Minutes
- Course : Breakfast
- Recipe Type : Pork Sausages
Instructions
- 1. Mince the pork through a 6mm or smaller plate. Refrigerate
- 2. Combine the seasonings, powdered skim milk & water in a mixing bowl. Refrigerate the seasoning for about 15 minutes.
- 3. Blend the meat & seasoning together well by kneading for approx 3 minutes. Stuff the sausage into hog casings & form 10cm links.
- 4. Refrigerate the sausage that will be eaten within the next two days & freeze the remaining.
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