Pronghorn Breakfast Sausage

1. Fat Integration:

   • Keep all ingredients very cold throughout
   • Ratio: 20% fat essential for proper texture
   • Grinding: Grind fat separately, then mix

2. Seasoning Blend:

   • Mix all spices thoroughly before adding to meat
   • Distribution: Ensures even seasoning throughout
   • Traditional blend: Sage dominant, balanced with other herbs

3. Mixing Process:

   • Add water gradually while mixing
   • Protein extraction: Mix until mixture becomes sticky
   • Testing: Cook small patty to check seasoning

4. Aging Process:

   • Refrigerate 24-48 hours for flavor development
   • Seasoning meld: Allows flavors to integrate fully
   • Texture improvement: Proteins continue to bind

Applications: Breakfast patties, links, pizza topping, stuffing