I scored a KA Stand Mixer for cheap. Bought the metal food grinder. Had some frozen pork loin and pork belly. Hmmmm...what to do? Make some breakfast sausage. I looked through here for some recipes and used a little bit from here and a little bit from there. I'm a HUGE fan of maple syrup. Unfortunately, I can't source anything besides amber grade here and I prefer the stronger flavor. So I'll just be drizzling some amber syrup on top of these at the table.
Here's the recipe I bodged together.
1# raw pork belly
4# pork tenderloin roast (the little fat left on)
1 tbsp black pepper
1-1/2 tbsp kosher salt
2-1/2 tsp fennel seeds (crushed)
1 tbsp dried ground sage
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp Simon/Garfunkel rub
1 tsp smoked paprika
1 tsp cayenne pepper
1 tbsp brown sugar
The next batch I will use a 4# shoulder and 1# belly. The fat content could be just a little higher but still very good. Also may up the brown sugar to 2 tbsp. Also might up the heat a little too.
First grind was with the KA coarse plate and a second grind with the medium plate.
Here's the recipe I bodged together.
1# raw pork belly
4# pork tenderloin roast (the little fat left on)
1 tbsp black pepper
1-1/2 tbsp kosher salt
2-1/2 tsp fennel seeds (crushed)
1 tbsp dried ground sage
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp Simon/Garfunkel rub
1 tsp smoked paprika
1 tsp cayenne pepper
1 tbsp brown sugar
The next batch I will use a 4# shoulder and 1# belly. The fat content could be just a little higher but still very good. Also may up the brown sugar to 2 tbsp. Also might up the heat a little too.
First grind was with the KA coarse plate and a second grind with the medium plate.
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