Homemade Pork Breakfast Sausage

(12 servings) Printable Version

2 and 1/2 pound lean pork butt
1/2 pound pork fat
1 teaspoon coarse salt
1 and 1/2 teaspoon dried sage
3/4 teaspoon ground black pepper
3/4 teaspoon brown sugar
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 pinch ground clove
1 pinch crushed red pepper (more if you like them spicy)
4 feet small hog casing (only if making links; omit if making patties)

Cut the meat and fat into cubes. Store in freezer for 30 minutes so they are chilled for grinding.

Grind the meat and fat through the fine disk on your grinder.

Mix all spices into the meat (mixing by hand works best for this task). Place ground meat in the freezer for 20 to 30 minutes.

Grind the meat once more, again through the fine disk.

Shape the sausage into patties or stuff into prepared casing for links.

If making links, prick a few tiny holes in each link to release any air.

For best results, refrigerate and wait one day before frying. The flavors will combine and mingle as they set for a better uniform flavor.

When ready to cook, fry on all sides until browned and thoroughly cooked through.

You can freeze these sausages for 2 months in an airtight container. The spices can be easily modified to fit your tastes.

Mr Breakfast would like to thank 5minvid for this recipe.

Recipe number 2695. Submitted 12/4/2009.

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