Homemade Breakfast Sausage
Serves 1
Directions
- 1Remove the boneless pork butt from the package and pat it dry to remove meat juices.
- 2Slice the pork butt into neat little cubes so it fits through the meat grinder.
- 3Chill the meat in the freezer for about an hour before grinding.
- 4Swap the coarse plate on the meat grinder for a smaller one for a finer grind.
- 5Grind all of the pork.
- 6Combine 3 Tbsp of plain salt, 1 Tbsp of garlic salt, 2 Tbsp of dehydrated parsley flakes, 2 Tbsp of ground sage, 1 Tbsp of black pepper, 1 Tbsp of ground thyme, 1 Tbsp of red pepper flakes, 1 Tbsp of MSG, and 2 Tbsp of oregano in a bowl.
- 7Mix the spices together thoroughly with a fork.
- 8Add the mixed spices to the fresh ground pork.
- 9Add 1 cup of water to the meat and spice mixture to help hydrate the spices.
- 10Glove up and mix the sausage mixture for about 5 to 10 minutes until thoroughly combined.
- 11Weigh out desired portion sizes, such as 1-lb, and place into freezer bags for later use.
- 12Add a little canola oil to a pan.
- 13Fry a portion of the sausage in the pan until cooked through.
- 14Cut into the sausage to check texture and taste.
Ingredients
- 8.5 lb boneless pork butt
- 3 Tbsp plain salt
- 1 Tbsp garlic salt
- 2 Tbsp dehydrated parsley flakes
- 2 Tbsp ground sage
- 1 Tbsp black pepper
- 1 Tbsp ground thyme
- 1 Tbsp red pepper flakes
- 1 Tbsp MSG
- 2 Tbsp oregano
- 1 cup water
- canola oil
Equipment
meat grinderforkscalefreezer bagspan
Tips
- Chill your meat in the freezer for about an hour before grinding for a nice clean grind.
- A finer grind results in a better texture for breakfast sausage.
- Mix the spices together thoroughly before adding to the meat.
- Adding water helps to hydrate the spices and reduce dust.
- Mix the meat and spices for 5-10 minutes to ensure thorough incorporation.
- Making a bigger batch at once is smarter for later use.
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