Breakfast sausage with fresh ginger and sage


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 using diced pork, combine all the ingredients except the water and toss to distribute the seasonings. Chill thoroughly before grinding. If using ground pork, refrigerate until just before combining with the seasonings.

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.

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