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!
2 Tbsprubbed sage
2 tspsalt (increase salt if you like it saltier or reduce salt if you are watching your salt intake)
1 tspground black pepper
1/4 tspdried marjoram
1/2 Tbspbrown sugar (add an add'l 1/2 tablespoon for sweeter)
1/8 tspcrushed red pepper flakes (add additional for hotter sausage)
1/8 tspcayenne pepper (eliminate if for a milder sausage)
1 pinchcloves, ground
3 Tbsppork broth (water will work)
2 lbground pork (i used ground boston butt)
How to Make Homemade Breakfast Sausage
- 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.
- 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.