It recently dawned on me that I don’t have any sausage recipes on this site. Which is crazy. So I’m going to post a bunch. For details on procedure and technique, I have two posts linked below. Also… I happen to be teaching a sausage-making class for Metro Continuing Education on October 19, 2016.
I wanted to create an artisan version of the little sausages you get at dive-y breakfast institutions like the Commodore. The kind of diners that that pour you bad coffee all morning.
North American breakfast sausage is usually made entirely of pork. It is ground quite fine and mixed to emulsify so that it has a very delicate texture. It is often flavoured … Continue reading.