Breakfast 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.
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