Johnny Cakes with Breakfast Sausage
Ingredients: pork butt, sage, thyme, rosemary, salt · 45 min cook time · 580kcal · $18.50
Ingredients
4lbs pork butt, 2tsp sage, 2tsp thyme, 2tsp rosemary, to taste salt, to taste black pepper, 1tbsp dark brown sugar, 0.5tbsp maple syrup, to taste marjoram, to taste cayenne pepper, to taste red pepper flake, to taste nutmeg, to taste smoked paprika, 1package hog casings, 1cup white cornmeal, 1cup boiling water, 0.25cup milk, to taste bacon fat, to taste butter
Instructions
1. Cut 4 pounds of pork butt into 1-inch cubes. Chill in the freezer for about 15 minutes.
2. Prepare the herb and spice blend by mixing chopped sage, thyme, rosemary, salt, pepper, dark brown sugar, maple syrup, marjoram, cayenne, red pepper flake, grated nutmeg, and smoked paprika.
3. Mix the chilled pork cubes with the spice mixture until well incorporated.
4. Grind the seasoned pork using a meat grinder. Keep everything very cold.
5. Soak natural hog casings in warm water for 45 minutes, then thread them onto a sausage stuffer.
6. Stuff the sausage into casings, then twist into links.
7. Combine 1 cup of boiling water with 1 cup of white cornmeal to form a paste, then slowly add 1/4 to 1/3 cup of milk to get a thick pancake batter.
8. Fry the Johnny cakes in bacon fat in a skillet until golden brown on both sides.
9. Pan-fry the breakfast sausages.
10. Plate the Johnny cakes, top with butter and maple syrup, and serve alongside the breakfast sausages.
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