This recipe of Ruhlman and Polcyn’s for breakfast sausage is so delicious, you’ll wonder how you ever settled for that bland supermarket stuff. It makes a large quantity, but the recipe is easily halved.
- 5 lbs. boneless pork shoulder butt, diced; or substitute ground pork
- 3 T. kosher salt
- 5 T. peeled and grated fresh ginger, preferred, or 1 T. ground ginger
- 5 T. tightly packed, finely chopped fresh sage
- 1 T. minced garlic
- 2 tsp. ground black or white pepper
- 1 c. ice water
If grinding the mixture, use the small die and grind into a chilled bowl.
If using a mixer, add the water to the meat mixture, put in a mixer bowl fitted with a paddle attachment. Mix until the liquid is incorporated, and the mixture has developed a uniform, sticky appearance, about one minute.
Alternatively, use a sturdy spoon and add the water gradually, beating until it is all incorporated and has achieved the above appearance.
Sauté a small portion of the sausage, taste, and adjust the seasoning if necessary.
Shape into patties and refrigerate or freeze until ready to cook; or roll into a log, wrap in plastic and freeze, then slice into patties. The mixture may also be stuffed into casings to form links.