Description
The perfect sausage for a Sausage Breakfast Sandwiches
Notes
2023-11-12
- Didn’t salt ahead of time (although I think this is always how its been done)
- Be sure to actually weigh the turkey meat out before scaling the recipe as I didn’t and then realized that it was bone in and I would need to subtract out weight
1/8/23
- Seemed too wet while mixing, need to taste and see though
- after tasting: really nice texture
- Probably wouldn’t bother with the skin again as it was a pain while grinding
- Anjali says too much pork flavor
Ingredients
Per 1kg Meat (includes fat)
- Lean Meat - 600g
- Skin + Pork - 200g
- Pork fat - 200g
- Salt - 18g (Accidentally did 22.43 due to bad math, oops)
- Garlic paste - 3g
- Ginger paste - 3g
- Lemongrass - 3g
- Cilantro (fresh) - 30g
- Thai Basil (fresh) - 10g
- White Pepper - 2g
- Fish sauce - 30g (Did 20g to offset for accidental oversalt)
- White wine - 70g (Did 80g to get right liquid level given fish sauce reduction due to accidental oversalt)
Method
- Salt overnight if possible
- Make paste from garlic, ginger, basil, lemongrass, and cilantro
- Grind fat with smallest plate
- Partially re-freeze fat and grind again (don’t use smallest plate this time, its too small)
- Grind turkey + pork with 3/16 (4.5mm)
- Mix with ingredients