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 Spicy Country Breakfast Sausage

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Don Cuevas
Don Cuevas

Posts : 281
Join date : 2011-02-21
Location : Michoacán, Mexico
Job/hobbies : Retired
Humor : incomprehensible

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PostSpicy Country Breakfast Sausage

Spicy Country Sausage
CDKitchen (originally in "Better Than Store Bought")
Serves/Makes: 1.5 lbs | Difficulty Level: 3 | Ready In: > 5 hrs

2 1/2 teaspoons coarse kosher salt
2 teaspoons dried leaf sage -- crumbled
3/4 teaspoon dried summer savory -- crumbled
1/4 teaspoon black peppercorns
1/2 teaspoon dried red pepper flakes
1 pound lean pork -- cubed
1/2 pound fresh pork fat -- cubed
(Or buy it ground to order by your butcher--Don Cuevas
(I often add a little sweet fruit juice or nectar. Apple, guayaba or even mango works well.
Or, a little sugar, but not necessarily both sugar and fruit nectar.) ---Don Cuevas)

Combine salt, sage, savory, pepper corns and red pepper in a spice mill and grind to a powder. Sprinkle the powder over the meat in a large bowl and mix well. Put half of the mixture in the container of a food processor and process to medium-coarse texture. Scrape into a bowl and repeat processing with the remaining ingredients, then cover the bowl with plastic wrap and chill for 24 hours.

Form the sausage meat into a cylinder about 8 inches long and wrap in plastic. You may then use it, refrigerate it for 3 to 4 days or freeze it for longer storage.

Cut the sausage into 3/4-inch thick slices and arrange them in a heavy skillet. Cook over moderate heat until well browned on both sides, turning often and pouring off the fat as necessary.
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Spicy Country Breakfast Sausage :: Comments

Re: Spicy Country Breakfast Sausage
Post Mon 14 Mar 2011, 21:14 by Peter
Oh boy, sausage and biscuits! I saw no mention of gravy as promised in the biscuits post. Curious what method you use for gravy. My grandmother made a sausage gravy that was dark from the sausage browning but a clear-ish water-type gravy. Not sure if she used any kind of thickener or not.

Did you pick up an Ozarks recipe for this? That was my grandmother's native part of the country.
Don Cuevas
Where's the Gravy?
Post Tue 15 Mar 2011, 07:37 by Don Cuevas
I was assuming that one knew how to make sausage gravy. (Are we getting far off topic with this Ozark and U.S. Southern food, or should I continue?)

I prefer to cook up some of that sausage first, reserving some of the "juice".
Then I make a basic White Sauce with the "juice", perhaps some bacon fat, or even some butter. >
Roux: fat, flour: cook slowly, brown lightly.
Add hot liquid, preferably milk, whisking briskly.

Whisk constantly over low heat until medium thick and smooth. Adjust thickness to your taste with more milk.

Add "enough" drained, cooked and crumbled sausage to white sauce. Simmer over low heat, while stirring.
Taste for seasoning. It will probably need some salt, and it's traditional, back in the Ozarks, to dose it heavily with black pepper. I suspect that the less sausage available at home, the more pepper Ma would add.

At a local cafe:
Eat at a round table with your buddies, all wearing "gimme" caps. Smoking is not only permitted, it's encouraged. Laughing

Although I was not born and raised in the Ozarks, we spent the years 1972 to 1995, first in Springfield, MO; then later Mountain View AR. It doesn't get much more Ozarks than Mountain View.*

*Mexico-related connection! Our years in Mountain View prepared us somewhat for life in rural Michoacán. But that's another topic.
Re: Spicy Country Breakfast Sausage
Post Tue 15 Mar 2011, 08:13 by Peter
Well, what they say about assumptions.... They way you describe is how I would normally make gravy. I thought maybe you might come up with my grandmother's sausage gravy as I described, a translucent water-based gravy that was not thickened with any agent but perhaps cooked-down a bit.

One really good thing about making gravy is that it is a good way to remove the carmelized residue in the skillet. It makes washing the pan much easier. I hate throwing flavor away down the sink.

Topics of discussion need not stop at the border, especially when it comes to food. This is primarily an English-speaking board for ex-pats, tourists, visitors, and the Mexicans that have to deal with them. There are a number of gringo foods I introduced to Tere and now there is no going back. Many of us love Mexican food but that works both ways, a great number of our local hosts love our foods as well.
Don Cuevas
Re: Spicy Country Breakfast Sausage
Post Tue 15 Mar 2011, 13:35 by Don Cuevas
Yes, a more traditional way to make sausage gravy is to cook the flour and fat roux directly in the pan in which the sausage was cooked. The carne de cerdo molida I buy in Pátzcuaro tends to leaner (usually). Thus some saved bacon drippings are often beneficial if producing enough fat.

I find that it's best to thoroughly heat the milk before adding it to the roux.

Of course, none of this is approved by the National Heart Association.

For those who require recipes, here's one for Basic White Sauce:

Here's an Official Sausage Gravy Recipe:
Re: Spicy Country Breakfast Sausage
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