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.