Am buying pork shoulder and additional pork fat, and grinding at home, but cannot discover a good, lively spice mix. At my experimentation rate, I will soon begin to drive up pork prices. Do you have a spice-mix you can share? Thanks.
Wanted: Tried and true spice mix for bulk breakfast sausage
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Spice mix really isn't the way to go for this imho. It's much better with fresh aromatics.
This is Ruhlman's version from his book Ratio. It works very nicely.
4 pounds boneless pork shoulder butt, diced
1 pound pork fat, diced
1.25 ounces kosher salt (about 2½ tablespoons)
1 tablespoon freshly ground black pepper
¼ cup each peeled and grated ginger and minced fresh sage.
2 tablespoons minced garlic
P Hatch: Thanks for the spice mix specification. It's going in the grinder tomorrow. PS: By my term "spice mix" I intended just what you provided: a formula or recipe. However, I take it from your initial comment that in the professional cooking arena, the term "spice mix" refers to some pre-assembled stuff? PPS: Am a tad squeamish about garlic in the sausage patty next to my morning eggs, but will faithfully follow. Small World Department: I grew up in the fifties drinking all Guernsey milk from Hatch Dairies. Dutchess County, NY.
This won't help for your experiment tomorrow, but there are many good books on sausage making... notably the ones by Ruhlman and another by Rytek Kutas. Google will lead you to a source. Alibris.com may lead you to a very affordable copy. I like the Ruhlman books but actually would recommend that you get Kutas first.
Also, for recipes Google is a good source. Use the term "sausage recipe" and you'll see many sites with good information.
I would not discount packaged spice mix for your future endeavors. Sausagemaker.com, butcher-baker.com and butcher-packer.com (amongst others) have some reliable blends that are convenient to use. While one can always mix there own, there is a good reason why many professionals use pre-blended... and there should be no shame if the quality of the end product is good.
For breakfast sausage, consider this from Kutas (all spices are dried and ground):
10 lb pork butt
4 Tbsp salt
1 Tbsp ground white pepper
2 Tbsp rubbed sage
1 tsp ginger
1 Tbsp nutmeg
1 Tbsp ground hot red pepper
2 Cup ice water
No garlic to ruin "morning breath". :)
Good luck with your efforts. I have also just started making sausages.
I would recommend "home production of quality meats and sausages" by Marianski.
Also check out the following site for recipes and techniques: http://lpoli.50webs.com/
Butzy: Thanks very much; Mr. Poli's site is quite excellent and extensive; a great resource for when I commence making cured sausages in casings, though of the many, many sausage recipes he presents, I found only one which I copied and suppose can be adapted to a bulk use, as compared to stuffing into casings for a link breakfast sausage. I understood Mr. Marianski's book to be similarly and entirely concerned with cured sausages. If I discover that his book deals with bulk (ie for making sausage patties) I will snag a copy.
Glad you enjoyed.
Marianski's book has sections on fresh sausages (no cure), cured, smoked fermented sausages and also smoked chicken, pork, beef and fish sections.
It deals with home smoking and sausage making though and not specifically for large batches, but it is easy enough to adjust.
The grammar and syntax is a bit erratic (sometimes fahrenheit, somtimes celsius, somtimes both) and he repeats himself quite often but it is still one of the better books for background, practice and everything that I have seen.
I bought the kindle version for about 5 pound and I might actually pick up the hard copy as well.
Another good source:http://www.meatsandsausages.com/