Loaded Breakfast Sausage

Prepare the Pork Shoulder:

-Slice the pork shoulder into strips, ensuring there are no bones or cartilage.

-Place the pork shoulder strips in the freezer for about an hour to chill.

Prepare the Spices:

-In a bowl, combine the high-temp milk powder, kosher salt, pink curing salt, granulated garlic, red chili flakes, dried coriander, and dried parsley.

Prepare the Bacon:

-Cut the bacon into 1cm cubes and cook it according to your preference.

-Allow the cooked bacon to cool and then chill in the freezer

Prepare the Eggs:

-In a bowl, whisk together the eggs.

-Pour the whisked eggs onto a small baking sheet and bake in a preheated oven at 300 degrees Fahrenheit (150 degrees Celsius) for 10-15 minutes or until fully cooked.

-Cut the cooked eggs into small cubes and place them in the freezer.

Prepare the Potato:

-Take frozen French fries and cut them into small cubes.

-Place the potato cubes back in the freezer until needed.

Prepare the Cheese:

-Cut the high-temp cheese into cubes and let them sit in the freezer.

Grind and Mix the Meat:

-Remove the chilled pork shoulder from the freezer and grind it using a meat grinder with a coarse setting.

-Transfer the ground meat to a meat mixer and add the prepared spices, water, and maple syrup.

-Mix all the ingredients together until well combined.

Add Additional Ingredients:

-Add the frozen potato cubes, cooked bacon cubes, cheese cubes, and frozen egg cubes to the meat mixture.

-Fold all the ingredients together until they are evenly incorporated.

Stuff and Smoke the Sausages:

-Load a sausage stuffer with classic 32 mm hog casings.

-Stuff the meat mixture into the casings, creating plump sausage links of your desired size.

-Preheat a smoker to 100-150 degrees Fahrenheit (40-65 degrees Celsius) for a smoky flavor.

-Smoke the sausages in the preheated smoker for about 3-4 hours until they turn nice and red and acquire a smoky flavor.

-Remove the sausages from the smoker and place them in an ice bath to stop the cooking process and give the casings a snappy texture.

Cook and Serve:

-Preheat a grill to 275 degrees Fahrenheit (135 degrees Celsius).

-Place the fully cooked sausages on the grill and cook for about 20-30 minutes, or until the internal temperature reaches 160-165 degrees Fahrenheit (71-74 degrees Celsius).

-Allow the sausages to cool for a few minutes before diving in!

Note: You can also choose to freeze the sausages by vacuum sealing them for future use, or you can grill them immediately after smoking.