Recipes / Loaded Breakfast Sausage

Loaded Breakfast Sausage

Loaded Breakfast
Sausage

Jun 05, 22

Loaded Breakfast Sausage

Loaded Breakfast Sausage

Cook Time: < 5 hrs
Print Recipe
Print Recipe

Description

This sausage is loaded with bacon, egg, cheese and potato, making it the perfect Texas BBQ breakfast sausage recipe!

Ingredients

  • 2773g Pork Shoulder
  • 55g Salt
  • 7g Pink Salt
  • 7g Parsley
  • 15g Sage
  • 10g Garlic
  • 4g Chili Flakes
  • 4g Coriander
  • 40g Maple Syrup
  • 100g Milk Powder
  • 270g Water
  • 200g Bacon
  • 200g Cheese
  • 200g Potato
  • 12 Eggs

Instructions

Prepare the Pork Shoulder:

-Slice the pork shoulder into strips, ensuring there are no bones or cartilage.

-Place the pork shoulder strips in the freezer for about an hour to chill.

Prepare the Spices:

-In a bowl, combine the high-temp milk powder, kosher salt, pink curing salt, granulated garlic, red chili flakes, dried coriander, and dried parsley.

Prepare the Bacon:

-Cut the bacon into 1cm cubes and cook it according to your preference.

-Allow the cooked bacon to cool and then chill in the freezer

Prepare the Eggs:

-In a bowl, whisk together the eggs.

-Pour the whisked eggs onto a small baking sheet and bake in a preheated oven at 300 degrees Fahrenheit (150 degrees Celsius) for 10-15 minutes or until fully cooked.

-Cut the cooked eggs into small cubes and place them in the freezer.

Prepare the Potato:

-Take frozen French fries and cut them into small cubes.

-Place the potato cubes back in the freezer until needed.

Prepare the Cheese:

-Cut the high-temp cheese into cubes and let them sit in the freezer.

Grind and Mix the Meat:

-Remove the chilled pork shoulder from the freezer and grind it using a meat grinder with a coarse setting.

-Transfer the ground meat to a meat mixer and add the prepared spices, water, and maple syrup.

-Mix all the ingredients together until well combined.

Add Additional Ingredients:

-Add the frozen potato cubes, cooked bacon cubes, cheese cubes, and frozen egg cubes to the meat mixture.

-Fold all the ingredients together until they are evenly incorporated.

Stuff and Smoke the Sausages:

-Load a sausage stuffer with classic 32 mm hog casings.

-Stuff the meat mixture into the casings, creating plump sausage links of your desired size.

-Preheat a smoker to 100-150 degrees Fahrenheit (40-65 degrees Celsius) for a smoky flavor.

-Smoke the sausages in the preheated smoker for about 3-4 hours until they turn nice and red and acquire a smoky flavor.

-Remove the sausages from the smoker and place them in an ice bath to stop the cooking process and give the casings a snappy texture.

Cook and Serve:

-Preheat a grill to 275 degrees Fahrenheit (135 degrees Celsius).

-Place the fully cooked sausages on the grill and cook for about 20-30 minutes, or until the internal temperature reaches 160-165 degrees Fahrenheit (71-74 degrees Celsius).

-Allow the sausages to cool for a few minutes before diving in!

Note: You can also choose to freeze the sausages by vacuum sealing them for future use, or you can grill them immediately after smoking.

Brad author info

Hi, I'm Brad

"My goal is to provide recipes meant for the backyard, but using skills I've learned with my years cooking professionally. Go cook something outside!"

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