from scratch breakfast sausage
This is a very flavorful, but no too hot breakfast sausage. Because of the pork I got on sale, it cost me approximately .89 a pound. You can make this as lean or fatty as you like by the cut of pork you use. I have used many different cuts, it all works well. Then leaner cuts may need a little more olive oil added in.
prep time
20 Min
cook time
15 Min
method
Stove Top
yield
Ingredients
- 3 pounds pork, fresh ground
- 2 teaspoons sage, dried
- 1 1/2 teaspoons granulated garlic
- 1 teaspoon granulated onion
- 1/2 teaspoon fresh cracked black pepper
- 1/8 teaspoon thyme, dried
- 1 teaspoon paprika
- 2 teaspoons reduced sodium sea salt
- 1 teaspoon red pepper flakes
- 2 tablespoons olive oil
How To Make from scratch breakfast sausage
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Step 1I prefer to grind my own meat, so this batch was made with country style pork ribs (because they were on sale), which are pretty fatty, but that's what add flavor right? I ground the pork and weighed it out. -
Step 2I used a wide shallow bowl so I could spread the sausage out well to evenly distribute the seasoning. I sprinkled all seasonings on and drizzle the olive oil around the pork. Then I "folded" it by hand until completely mixed.
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Step 3Refrigerate overnight or longer. Form patties and cook till done. For spicier sausage, add more red pepper flakes. If using a leaner pork you will probably need to add a little liquid to it, apple juice or water.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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