A Pork Sausage for breakfast.
Cut the meat and some of the pork fat into cubes, small enough to fit in the grinder and let it chill thoroughly.
Immerse the meat grinder and all of it's parts such as the Worm, Tami and base (except for the motor) in iced water so that when it's stays completely chilled.
This step will help maintain the meat's consistency and it's emulsification of fat, protein and liquid.
Now grind the meat through the grinder with a large die and then again with a small die. Always keep a bucket of ice underneath the grinder so that it maintains it's temperature.
Once grinned, mix salt, spices of your preference (we used a basic Quatre Epice) and a bit of water together and add this mix to the ground meat.
Mix thoroughly by hand.
Test for flavor by making one small portion of patty and cooking it in a pan. At this point you can adjust the flavor.
Chill it a bit and then make your patties and cook them in the griddle.
Grinding
We used a proportion of 70% meat to 30% fat.
You can play around with this ration. If you want a richer sausage you can mix in 60% meat to 40% fat or 50-50.
For this patty, the ration we used was rich enough.
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