Breakfast Sausage (Country Sausage)
Instead of grinding your own meat and fatback, you can use ground pork in this recipe. For maple-flavored sausage, replace the brown sugar with maple syrup. Other recipes I have looked at add some summer savory in addition to the other herbs.
This recipe could also be adapted for use with other meats. Some of the reviewers of this recipe used chicken instead of pork and thought it delicious. Another reviewer used venison. Be sure to use the fat back with venison because venison is a very lean meat.
Breakfast Sausage (Country Sausage)
Recipe courtesy Alton Brown
Brian and I have made this with ground pork. I do not like the red pepper flakes in it; every so often you bite into one and it is quite hot. I do not think breakfast sausage should be hot. A pinch of cayenne adds some nice background heat, that is all you need, I think. Others may like the pepper flakes. I also thought the sage was somewhat strong. I would cut back on it, although sage and black pepper are the two main flavorings, from what I read. We added some onion powder because it needed some depth of flavor.
2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
1/2 pound fat back, diced into 1/4-inch pieces
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves [don't overdo - sage can be very strong]
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon light brown sugar
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cayenne pepper [pinch]
1/2 teaspoon red pepper flakes [omit]
Special equipment: meat grinder
Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 2-inch rounds. [They should be 2 oz. patties.] Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.
Makes 2 pounds or 16 (2-inch) patties
Homemade Pork Breakfast Sausage
from https://www.thespruce.com/
Homemade is usually better than store-bought, and this spiced pork sausage is no exception to that rule. It's easy to prepare with ground pork and pantry spices, and you can multiply the recipe, cook the sausage patties, and freeze them for later.
This homemade pork sausage mixture makes wonderful breakfast sausage patties. Leave the cayenne and red pepper flakes out or use a little less if you want a less spicy sausage. Remember to cook ground pork to a minimum of 160° on a food thermometer.
You can use freshly ground pork using a meat grinder or food processor. See the tips and variations for a sage sausage version.
1 pound lean ground pork
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground thyme
1/2 teaspoon dried rubbed sage
1 teaspoon light or dark brown sugar, packed
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/8 teaspoon red pepper flakes, optional
In a bowl, combine all ingredients and mix with your hands until well blended.
Shape into eight 2-ounce patties. Pan fry the patties, turning to brown both sides, for about 8 to 10 minutes, or until the internal temperature is at least 160° on a food thermometer.
Makes 8 sausage patties. The recipe is easily doubled, and the sausages freeze well.
Tips and Variations
Grind pork loin or lean pork shoulder for this recipe with a meat grinder or mince it in the food processor.
Homemade Sage Sausage - Use 2 teaspoons of dried rubbed sage and omit the thyme, cayenne pepper, and red pepper flakes.
8 servings
