Breakfast Sausage
With a simple-to-find cut of pork and a few herbs and spices, you’ll be on your way to a ground breakfast sausage recipe packed with fresh flavor.
Equipment
- meat grinder or attachment
- coarse grinding plate & fine grinding plate
- baking tray
- large bowl
Ingredients
- 6 lbs pork shoulder
- 2 tbsp brown sugar
- 6 tsp kosher salt
- ½ tsp ground cloves
- 1 tsp crushed red pepper flakes
- 3 tsp sage
- 3 tsp garlic powder
- 1½ tsp thyme
Instructions
- Freeze your pork shoulder for 30 minutes before cutting it into smaller pieces.
- Place your grinder attachments (auger, blade, & dies) in the freezer for 1 hour before you begin your grind.
- Remove your meat from the freezer and cut it into ½-inch to 1-inch cubes. You need it to be able to fit easily down the entrance tube of your grinder. Place the cubed pork on a foil-lined tray, sprinkle with the sugar and salt, and toss gently to coat. Cover the tray with another piece of foil and place the tray in the freezer for 30 minutes.
- Take the tray of pork and grinding attachments out of the freezer in preparation for your first, coarser grind with the coarse grinding plate in place. Set a medium-large bowl below your grinder to catch the meat. Guide the meat through the feed tube and into the grinder.
- Add the remaining seasonings of ground cloves, red pepper flakes, sage, garlic powder, and thyme to the bowl of pork and gently mix to coat the meat evenly. Place the ground pork back on the tray in the freezer for 20 minutes.
- Repeat the steps of the first grind but with a finer grinding plate. Run a piece of bread through at the end of this grind to help clear the equipment of lingering meat.
- Form the meat into patties to freeze or vacuum seal 1lb bags of the ground sausage for the freezer.