We can’t state this enough, eating your cannabis is very different from smoking or vaping it, the effects are much stronger and will last for hours longer. A little goes a long way! The cannabis we used in this recipe is an indica dominant hybrid known as Pink Friesland and has been lab tested and contains 17% THC. 1 gram of cannabis = 1000mg 1000 X 17%= 170mg of THC 170mg of THC ÷ 16 = 10.625mg of THC/ patty (16 equals the total number of servings) 10 mg of THC is plenty for most people when it is ingested and is a good place to start if you have never tried eating cannabis before. At Buttercake we prefer a functional, lighter, microdosed high that can be taken during the day. To give life a little sparkle, we often opt for a 5mg dose. Many people tend to use shake or leaf for cooking, but when using shake or leaf, you have to use much larger amounts which will affect the flavor of your finished product. Just like when cooking with wine, going for the better quality stuff will ensure a better tasting final product.
Items you need Calibrated digital scale Digital Oven Thermometer Bowl Frying pan Cutting board Round cookie cutter (approx. the size of an English muffin) Spatula Parchment paper
Recipe Yield: : 16 patties 2lb ground pork (opt for organic hormone free and grass fed if possible) 1 tbs fresh sage 1 tbs fresh thyme 1 tbs fresh rosemary 1 gram of decarboxylated cannabis flower 1 tbs salt 1 tsp pepper 3 tbs pure maple syrup Instructions: To decarboxylate your cannabis use your digital oven thermometer and heat your oven to 240 degrees. Break up your bud removing all stems Place your broken up bud in a single layer onto a baking sheet. Bake in the oven for 60 mins keeping an eye on your oven thermometer and using your nose.
Your cannabis is decarboxylated once it begins to smell like ammonia just like when vaping. Grind up your decarboxylated cannabis. Add your ground cannabis to the ground pork and mix thoroughly ensuring that there are no large chunks of green anywhere. Add all other ingredients to the bowl and mix again. Weigh your sausage mixture, write down the final weight amount and divide by 16.
Our mixture weighed 1237g 1237g÷ 16= 77g Using a scale, divide your sausage mixture into 77g portions Using your circular cookie cutter, shape your sausage patties.
Cook the sausage anyway you like. We’ve pan fried ours in ghee (clarified butter) to add an extra layer of flavor. Serve your dosed sausages however you like. We enjoy eating them with a fried egg, melted cheese, tomato and a generous dollop of mayo on a toasted and buttered English muffin.