Homemade Breakfast Sausage
Homemade sausage tastes nothing like what you buy at the store in a plastic-wrapped log. Having a meat-grinding attachment helps, too, but this recipe can be made using store-bought, ground pork.
Equipment
- Meat grinder attachment
- Spice grinder,
Ingredients
- 2 teaspoons whole black peppercorns
- 2 teaspoons dried fennel seed
- 3/4 teaspoon dried rosemary leaves
- 2 teaspoons ground sage
- 1 3/4 teaspoon garlic powder
- 1 3/4 teaspoons onion powder
- 3/4 teaspoon dried marjoram leaves
- 3/4 teaspoon dried thyme leaves
- 1 teaspoon smoked paprika, hot or mild, see Notes
- 3/4 teaspoon dried oregano leaves
- 1 1/2 teaspoons ground cayenne, optional for heat
- 3 1/2 pounds (1.6kg) boneless pork butt or shoulder
- 1 tablespoon plus 1 teaspoon kosher salt
Instructions
- Be sure the pork is very cold or partially frozen if time allows.
- Place the peppercorn, fennel seed, and rosemary in a spice grinder. Grind until almost finely ground. Add the remaining spices and grind until finely ground. Smell how awesome, then set aside.
- Using a very sharp knife, cut the meat into chunks that will fit into your meat grinder’s shoot.
- Push the meat through the grinder using a medium plate/die.
- Add the spices to the meat mixture and combine well with your hands. Disposable gloves are good for this. Some people will put the meat and spices in a stand mixer bowl and mix with the paddle attachment. Meat is protein, and overworking can create toughness. Just use elbow grease if you can and mix the spices evenly throughout the ground meat.
- Make a small patty and fry (not microwave) until cooked through. Taste for seasoning and adjust any salt and/or spices as desired.
- If time allows, place the meat into the refrigerator for 1 to 2 hours (or overnight) to allow the spices to meld together.
- When ready to cook, shape the sausage into 3 ounces (85g) patties and fry over medium heat until cooked through, flipping to brown on both sides.
- Freeze or refrigerate any uncooked sausage. I freeze in 1 pound bags.
Notes
Smoked or regular paprika is up to you. Hot or mild paprika, whichever fits your heat level. I love Hot Hungarian Paprika.
If you do not have a meat grinder, you can purchase ground pork that has a substantial amount of fat, 25 to 50%.
Heat level - more or less ground cayenne (or other ground pepper), more or less crushed red pepper flakes
This recipe does not use any sort of preservative. Use the meat within 3 days, or freeze for up to 6 months. To freeze, place the meat in 1 pound increments in double-layered freezer zip-top bags.
Do the taste test- remove about 1 to 2 tablespoons of the blended mixture and form it into a small, thin patty. Fry the patty over medium heat (with or without oil, depending if you use a nonstick pan). Cook until cooked through. Allow to cool for a few minutes, so as not to burn your mouth. Taste and adjust any seasoning you’d prefer. Sometimes I end up adding a tiny bit more salt. I think it depends on how the pork butt/shoulder was treated.
Nutrition Facts
Homemade Breakfast Sausage
Amount per Serving
Calories
337.15
% Daily Value*
Fat
21.99
g
34
%
Saturated Fat
7.71
g
48
%
Trans Fat
0.21
g
Polyunsaturated Fat
2.85
g
Monounsaturated Fat
9.25
g
Cholesterol
109.37
mg
36
%
Sodium
729.25
mg
32
%
Potassium
594.45
mg
17
%
Carbohydrates
1.84
g
1
%
Fiber
0.68
g
3
%
Sugar
0.09
g
0
%
Protein
31.1
g
62
%
Vitamin A
32.28
IU
1
%
Vitamin C
0.43
mg
1
%
Calcium
48.27
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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