I have been planning ever since to make sausage at home. However, I find it intimidating since I don’t have the hog casing. However, couple of weeks ago I was able to find a hog casing seller and I immediately bought a 20m long hog casing. When I already prepared the meat and ready to stuff it inside the hog casing, then again, I don’t have a stuffer and I can’t find an appropriate DIY for that. So the ending, sausage burger patties.
For this sausage burger recipe, I decided to use 3/4 kilo of lean pork meat and 1/4 kilo of beef fat. I just want to see how the outcome is. To start with, I put different kinds of herbs and spices into my sausage burger meat then left it in the freezer for a week. Maybe you are asking why left it for a week? Well, I’m planning to buy a sausage stuffer but this afternoon I decided to cook it the sausage burger way since I do not want to spend anymore for the stuffer.
I get a handful of the sausage burger meat and formed it into patties. Then, I placed it on a hot pan and added quarter cup of water and covered. I also reduced the heat to low heat setting. Okay, maybe you are wondering why add water? There is no science behind it. It is just my preference. I want the steam of the water to cook the patties and let that beef fat to ooze out of the patties. Then, the beef fat will serve as the oil. It’s just like cooking the patties in its own fat. This is a similar cooking method to that of longganisa.
I also prepared a cheese sauce, which is mainly all purpose cream and sharp cheddar cheese melted together. I also prepared caramelized onion to top it of. The caramelized onion gave this meal just sweet and subtle spiciness. You can also add sliced cheddar cheese and vegetables if you. It just so happened that we don’t have vegetables in our fridge.
I initially plan to serve it with French fries, however, we run out of potatoes. Instead, I found this can of button mushrooms and decided to make mushroom pops. Well, I just call it mushroom pops since it looks like a popcorn. Honestly, it’s just breaded mushrooms. If you love mushrooms, you will fall in love with this.
Ingredients |
|
Sausage Burger Patties |
|
| 750 grams | Lean Pork Meat |
| 250 grams | Beef Fat |
| 20 grams | Salt |
| 10 grams | Black Pepper |
| 1.5 grams | Cayenne Pepper |
| 11 grams | Paprika |
| 1.5 grams | Chili Flakes |
| 1 gram | Nutmeg |
| 0.5 gram | Cloves |
| 2 grams | Dried Oregano Powder |
| 2 grams | Dried Thyme |
| 2 grams | Dried Marjoram |
| 2 grams | Dried Basil |
| 100 grams | Beer (San Miguel Cerveza Negra) |
| 10 grams | Sugar |
Caramelized Onion |
|
| 1 Bulb | Red Onion, cut into rings |
| 3 Tablespoons | Olive Oil |
Cheese Sauce |
|
| 250mL | All Purpose Cream |
| 100 grams | Sharp Cheddar Cheese, Grated |
| Salt to Taste | |
Mushroom Pops |
|
| 400 gram can | Jolly’s Whole Mushroom, halves |
| 1 cup | Cornstarch |
| 1 teaspoon | Salt |
| 1 teaspoon | Paprika |
| ¼ teaspoon | Black Pepper |
| 1 teaspoon | Dried Thyme |
| 1 piece | Beaten Egg |
| 2 Tablespoons | Water |
| ¼ teaspoon | Salt |
| 2 cups | Panko |
| 1 teaspoon | Paprika |
| 1 teaspoon | Salt |
| Oil for deep frying | |
Procedure
Combine all the ingredients of the sausage burger patties. Mix it well using your hands. Let your hands do the dirty delicious mixing. I suggest to left it overnight in the fridge so that the meat will absorb the flavors of the herbs and spices. You can also try to fry a small patty and see how it taste. Adjust the salt accordingly.
To cook the sausage burger patties, get a handful of the meat and turn it into a ball. Then, gently press it until you form a round patty. Take note that the thickness of the patties will depend on your preference, though, I was able to form a 3-inch wide by half-inch thick sausage burger patties. Oh, it will also depends on the size of your bread.
Place it on a non-stick pan and add quarter cup of water. Let it simmer until the fat ooze out of the patties. Then, cook it like a regular burger patty. Set it aside and let it rest for 5 minutes.
For the caramelized onion, stir fry the onion into the olive oil over very low heat. Just continue mixing it until the onion turned translucent. This will add a nice sweet flavor into your burger.
For the Cheese sauce, simply heat the all purpose cream in a non-stick pan over low heat. Then add the grated cheese when the sides of the cream starts to bubble. Continuously stirring the cream until the cheese melts and it’s ready.
For the mushroom pops, combine cornstarch, salt paprika, black pepper and dried thymes. Then, drenched the mushroom into the cornstarch mixture. Be sure that everything is covered with the cornstarch mixture.
Mix the egg and water. Add the cornstarch-covered mushrooms and stir well. Premix panko, paprika and salt. Lastly, add the mushrooms into the panko mixture and deep fry until golden brown.
Oh, yes! I forgot one of the important ingredient, the bread. Slice your bread into two and baked according to your desired doneness. Place some mayo (if you want), then, the sausage burger patty. Top it with the cheese sauce and caramelized onion.
Serve it with the mushroom pops. Just a tip, you can drizzle the mushroom pops with the cheese sauce and taste it for yourself.
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