Homemade Breakfast Sausage
Diane Hopson Smith
We asked our butcher to ground up some boston butts for us and we added the spice. That's another plus, you control the salt, the sugar, the spices and the heat.
You are not limited to pork, try it with beef, chicken, turkey or deer meat!
I found this wonderful recipe on allrecipes.com and I've tweaked it to our liking. It was a big hit at our house. Hope it will be a hit at your house!
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- 2 Tbsp
- rubbed sage
- 2 tsp
- salt (increase salt if you like it saltier or reduce salt if you are watching your salt intake)
- 1 tsp
- ground black pepper
- 1/4 tsp
- dried marjoram
- 1/2 Tbsp
- brown sugar (add an add'l 1/2 tablespoon for sweeter)
- 1/8 tsp
- crushed red pepper flakes (add additional for hotter sausage)
- 1/8 tsp
- cayenne pepper (eliminate if for a milder sausage)
- 1 pinch
- cloves, ground
- 3 Tbsp
- pork broth (water will work)
- 2 lb
- ground pork (i used ground boston butt)
3Form into ball, cover with plastic and refrigerate for 12 to 18 hours to allow the spices to meld into to pork. NOTE: there was very little shrinkage when frying.
4Form sausage patties and fry up for breakfast, or place on a cookie sheet, place in freezer and freeze. Once frozen place patties in ziploc freezer bags or vacuum pack if you have that option.