Read...
Breakfast sausage is a favorite food of the men (including the little ones) in our home. I love it too, but don’t love that many store-bought breakfast sausages have nitrates or nitrites and other preservatives and flavors added.When a local farmer started selling pastured pork, I decided to figure out a recipe for homemade breakfast sausage. This recipe can actually be made with beef for those who don’t like pork, though the taste will be a little different.
I originally made this recipe with diced pieces of pastured Boston butt, mainly because I had an awesome (and somewhat scary-looking) old fashioned metal meat grinder that a relative gave us. I soon realized, after spending much cleaning time on said scary meat grinder, that this made the process more time consuming. I now just buy ground (pastured) pork for this recipe, but if you also have a scary meat grinder and the patience to clean it, I highly recommend that option as well.
I pre-make this in two-pound (or larger) batches and refrigerate or freeze for quick breakfasts. The patties turned out pretty light in the picture but are typically darker and have more visible spices.
Ingredients
- 2 pounds of ground pork (or two pounds of Boston Butt, finely ground)
- 1 tablespoon Himalayan Salt or Sea Salt (I like this brand)
- 2 teaspoons ground black pepper
- 2 teaspoons finely chopped fresh sage leaves or 1 teaspoon of dried ground sage
- 1 teaspoon dried fennel, crushed
- 1 teaspoon garlic powder
- 1/2 teaspoon dried rosemary leaves
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme leaves
- Optional: A dash of cayenne pepper and cloves (about 1/8 tsp of each)
Instructions
- Grind meat with the finest blade of the grinder (if grinding yourself).
- Combine ground pork with other ingredients and mix well.
- Form in to 16 one-inch patties.
- Store in the fridge or freezer until ready to use.
- To cook: Heat in skillet over medium heat for 5-7 minutes per side until cooked through.
 |
| pint it |
