Recipe for homemade breakfast sausage

Recipe for homemade breakfast sausage

In the year since I bought my stand mixer, I've also purchased many of the attachments that go with it including a slider/shredder and a meat grinder.

Rob's been wanting to make homemade sausage ever since, but we only recently got around to it.

We used about a pound of pork butt, a section cut off a larger chunk that we used to make Beer-Braised Pulled Pork Tacos.

I trimmed off a lot of fat, because seriously, it was grossing me out. I couldn't help but perversely think, while I was doing so, that I'd been prepared for this moment by the nine weeks of cat dissection in sophmore biology. Mmm, connective tissue. I love the idea of making our own sausage for this reason. We could also control the salt content, and there are no preservatives in it.

Needless to say, if you're squeamish, have someone else do this. I was really proud that I was able to get so personal with raw meat. I used to refuse to touch it.

Also, if you don't have a meat grinder, you can just buy ground pork and mix this up without the grinder.

We used this recipe as a guide, but Rob couldn't imagine sausage without fennel seeds, so he added half a teaspoon of those. We decided to take our first sausage-making endeavor easy on ourselves and make patties with it, rather than trying to case it. We do have a nozzle to go with our meat grinder for when we decide to try casing sausage, although I've heard it doesn't work that well. We'll see.

Here's the recipe we used:

Blog PhotoHomemade Breakfast Sausage
1 pound pork
1 teaspoon salt (recipe calls for non-iodized, but we used regular and it came out fine)
1/4 teaspoon ground pepper
1/2  teaspoon rubbed sage
1/2 teaspoon fennel seed
1/8 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon paprika
2 ounces water (Uh, don't forget this - we did and had a hard time getthing the pork through the grinder the second time around)

Grind pork through coarse plate. Mix ingredients, chill in freezer for 30 minutes, then grind again. We let it sit in the fridge overnight in a covered container, to let the flavors mix.

We formed it into patties and fried it in a hot cast iron skillet. It cooked up really nicely - not too greasy at all, which I appreciated, but it held together, which Rob appreciated when he put it on a sandwich with wheat bread and a fried egg.

Next time, I think we'll make homemade sausage to accompany a homemade pizza.

Photo from this Flickr page.


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