homemade breakfast sausage

Name: Homemade Breakfast Sausage
Prep time: 20 min
Cuisine: American
Ingredients: 2 tablespoon(s) rubbed sage; 2 teaspoon(s) salt (increase salt if you like it saltier or reduce salt if you are watching your salt intake); 1 teaspoon(s) ground black pepper; 1/4 teaspoon(s) dried marjoram; 1/2 tablespoon(s) brown sugar (add an add'l 1/2 tablespoon for sweeter); 1/8 teaspoon(s) crushed red pepper flakes (add additional for hotter sausage); 1/8 teaspoon(s) cayenne pepper (eliminate if for a milder sausage); 1 pinch(es) cloves, ground; 3 tablespoon(s) pork broth (water will work); 2 pound(s) ground pork (i used ground boston butt)

(2 RATINGS)

197 Pinches 3 Photos

Diane Atherton

PINE MOUNTAIN, GA

Updated on Nov 16, 2012

When it come to sausage there is absolutely nothing is better than fresh homemade!! I especially love this recipe because you know exactly what's in it! 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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prep time 20 Min

cook time

method No-Cook or Other

yield

Ingredients

2 tablespoons rubbed sage
2 teaspoons salt (increase salt if you like it saltier or reduce salt if you are watching your salt intake)
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1/2 tablespoon brown sugar (add an add'l 1/2 tablespoon for sweeter)
1/8 teaspoon crushed red pepper flakes (add additional for hotter sausage)
1/8 teaspoon cayenne pepper (eliminate if for a milder sausage)
1 pinch cloves, ground
3 tablespoons pork broth (water will work)
2 pounds ground pork (i used ground boston butt)

How To Make homemade breakfast sausage

Step 1

Combine spices in a small bowl; add pork broth or water and mix well; set aside.

Step 2

Place ground pork in another bowl and make somewhat of a bowl sharp with the pork. Drizzle spices over pork, mix with hands until well combine.
Step 3

Form 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.
Step 4

Form 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.
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