Slightly sage-y and sweet, with a hint of pepper and garlic, this Breakfast Pork Sausage recipe is divine with a stack of hot Buttermilk Pancakes dripping with maple syrup and butter! Or is sweet ‘n’ salty scrumptiousness layered in Sausage Cinnamon Rolls! It’s also quite tasty in Sausage & Green Chile Breakfast Casserole.
If you’ve never ventured into the world of homemade sausage before, it’s an easy undertaking that requires a meat grinder. I prefer using boneless pork butt (aka “Boston Butt”). Pork butt has more fat marbling than pork shoulder. I just cut the meat into about 1-1/2″ chunks, including the fat, and grind away with spices and seasonings.
Pork shoulder can be used, but you’ll need to add an additional 6 to 8 ounces of fat from the shoulder’s fat cap. Add more or less fat to create until you have the consistency you like. We prefer leaner sausage, and don’t add additional fat. (Cook’s Illustrated gives a thorough explanation between pork butt and pork shoulder here.)
After giving the meat mixture two grinds, form the meat into 2″ wide patties or leave in “bulk.” This sausage freezes great and will last six to eight months in a deep sleep. (Be sure to write a date on your packaging!) Or you can fry it up immediately after grinding. Cook over medium heat in a preheated frying pan for 7-10 minutes. The sausage should be firm, with no visible pink remaining. Enjoy!
PrintBreakfast Pork Sausage
Slightly sage-y and sweet, with a hint of spice and garlic, this Breakfast Pork Sausage recipe goes great with a stack of hot flapjacks dripping with maple syrup and butter!
- Yield: About 6 Pounds of Sausage 1x
Ingredients
6 pounds of pork butt or “Boston Butt,” cut into approximately 1-1/2″ size cubes
7 tbsp. of ground or rubbed sage
6 tbsp. brown sugar
6 tbsp. fresh garlic, minced
1/4 cup salt (table, kosher or sea)
3–1/2 tbsp. black pepper
2 tbsp. red pepper flakes
1–1/2 tbsp. fennel seeds
Instructions
In a large bowl, stir all ingredients together until well combined. According to the manufacturer’s directions, set up a meat grinder with a small cutting die. Working with small batches, feed the meat mixture into the grinder and into a separate bowl. When all meat is ground, stir well. Grind for a second time. The sausage can then be packaged and frozen in 1-pound packages as “bulk” sausage, or formed into patties about 2-inches wide.
To cook the sausage, heat a frying pan over medium heat. Add bulk or patty sausage. Cook until browned and no pink remains, about 7 to 10 minutes. Sausage should be firm to the touch. Add to your favorite recipe like breakfast burritos or Sausage Cinnamon Rolls, or serve alongside french toast or pancakes.
Notes
*Pork shoulder can be used, but additional pork fat will be needed–about 6-8 ounces of pork fat, depending on how much fat you prefer in your sausage.
IMNPB
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