40 Breakfast Sausage

Makes 11 pounds bulk, 88 links, 2 ounces each.

Ingredients

• 10 pounds boneless pork butt, cubed (70% lean, 30% fat)

Seasonings

• 2¾ ounce per weight salt
• 2/3 ounce per weight ground white pepper
• 1/3 ounce per weight poultry seasoning

Supplies

• 2 cups ice-cold water
• 42 feet sheep casing, rinsed (optional)

Steps

1. Toss the pork butt with the combined seasonings. Chill well.
2. Grind through the fine plate (/8 inch) of a meat grinder into a mixing bowl over an ice bath.
3. Mix on low speed with mixer’s paddle attachment for 1 minute, gradually adding water.
4.  Mix on medium speed for 15 to 20 seconds, or until the sausage mixture is sticky to the touch.
5. Make a test. Adjust seasoning and consistency before shaping into patties, cylinders, or filling casings and shaping into individual 5-inch links.
6. The sausage is ready to prepare for service now by pan frying, baking, grilling, or broiling to an internal temperature of 150°F, or hold under refrigeration for up to 7 days.