/ck/ - Food & Cooking

I use a 50/50 combination of ground beef and pork, mixed with salt, ground black pepper, coriander, cumin, ground fennel seed, garlic and onion powder, dried Italian herbs, and a bit of cayenne and smoked paprika.

>>14183936
>NO ENTERPRISE OR RAINBOW PRODUCTS AVAILABLE UNTIL FURTHER NOTICE BY ORDER MANAGEMENT
What did they mean by this?

>>14183936
https://www.allrecipes.com/recipe/235183/chef-johns-breakfast-sausage-patties/

>>14184052
Beat me to it. Chef John's sausage recipe is GOAT.

>>14184038
It means Enterprise and Rainbow products are not available until further notice, by order of the management.

>>14183936
>>NO ENTERPRISE OR RAINBOW PRODUCTS

Alton Brown does an all pork version that is p good for a beginner recipe

https://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe-2103185

>>14184038
no gays or trekkies

>>14183952
>>14184052
>>14184381
Weird, only the Alton Brown recipe has the aromatics I'd expect. Not judging the others as I'm a johnny foreigner but I would have thought the ones in the Alton recipe would be more standard.

>>14184534
Though I suppose the rosemary in the Italian mix is where those flavours come from. I've got shitloads of sage at home.

>>14183936
Breakfast sausage in the U.S. is typically sold in two forms: patties and links. Made from pork + seasonings.

>>14183936
>So US style breakfast sausage is a mostly caseless spiced ground meat, right? So what's a good recipe?
It's mostly pork, and it's probably more often cased links as it is a fried patty. In a restaurant, the patties are more often browned properly/cooked right, and not steamed uncrisp chafing dish kind of food. Links are better done at home right.
OP's picture is some kind of luncheon meat display case window, maybe a sandwich deli or something because in the US taking home sandwich meat would NOT be presliced like that, but sliced to order or in a cryogenic package. Presliced meat like that doesn't stay fresh more than a few hours.My guess is this picture might not even be culturally US style products as it's looking kind of fatty and piecey/parts style on those. Barely any americans eat olive loaf or head cheese under the age of 80 anymore, or that pale mortadella kind of bologna, that you'd have to slice the much in any store here. Could be kosher or german deli, but still doubtful, likely polish.

US breakfast sausage patties can be made a few batched pulses in a food processor to blend spices and fat as you blend the meat if you don't have a sausage grinder. It's 100% pork and pork fat, period.

Pork loin with entire fat cap gives you ease to balance out the fatback and lean mix. Cube it up, maybe even partially freeze it to keep it firm for pulsing. Lots of dried spices and herbs, or fresh if using immediately, but there's going to be predominant flavors of chili flakes/cayenne, black pepper, rubbed sage, parsley, possibly onion and garlic powder but it's mild amounts in the mornings, and some pinches of flavors from aromatics like mace, nutmeg, marjoram, thyme, fennel, caraway, allspice, anise. I don't think the rosemary should be in there or any heavy italian flavors like too much fennel. To each their own, though, but in the aromatics, it's nearly undetectable small amounts of the aromatics, just rounds out the flavors.

>>14186143
>OP's picture is some kind of luncheon meat display case window, maybe a sandwich deli or something because in the US taking home sandwich meat would NOT be presliced like that, but sliced to order or in a cryogenic package. Presliced meat like that doesn't stay fresh more than a few hours.My guess is this picture might not even be culturally US style products as it's looking kind of fatty and piecey/parts style on those. Barely any americans eat olive loaf or head cheese under the age of 80 anymore, or that pale mortadella kind of bologna, that you'd have to slice the much in any store here. Could be kosher or german deli, but still doubtful, likely polish.
it's a lame filename joke and the only remotely /ck/ relevant image I had in that folder
cheers for the recipe though