My butcher did all the hard work—he ground the pork shoulder for me and said I didn’t need to add extra fat because the cut he was using already had plenty of fat. I made half a recipe as 5 pounds of pork shoulder is just too much for 2 people. And if you’ve already glanced at the ingredient list, you know this makes a BIG batch of homemade breakfast sausage.
5 tablespoons minced fresh garlic The important thing is that you can adjust the recipe to taste. Personally I liked the idea of a new culinary adventure and I look forward to purchasing the K-aid sausage stuffer attachment so that I can make links, kielbasa, etc.Prepared and had for Sunday breakfast. And as always, please take a gander at our Have you tried this recipe?
[Editor’s Note: We prefer sausage patties for their ease of making and cooking. The pork loin, along with some pork fat scraps from a local butcher, were perfect for this. So far, I have made a wonderful sandwich with a sausage patty and a cooked egg with a runny yolk; a sandwich with mayonnaise, a sausage patty, hard-boiled egg slices, and heirloom tomato slices; sausage crumbled up with soft scrambled eggs; and sausage and spicy tomato sauce with eggs poached in indentations in that mixture. Then enter your email address for our weekly newsletter.Homemade Breakfast Sausage Recipe © 2016 John Currence. This homemade breakfast sausage recipe is a nice addition to my sausage file. Preparation. Transfer to large bowl. Slowly add the cubes of sausage and push down with the plastic or wood dowel that comes with the meat grinder. The rest is fine. they enjoyed it. Armed with a recipe like this, you will never again need to purchase mediocre sausage at the grocery store. Yes, you can make magnificent breakfast sausage at home, and it’s surprisingly easy. I never really measureso precisely. Don’t worry. The pork should register at least 145°F on an instant-read thermometer. Be the first on your block to be in the know.Hate tons of emails? (If freezing the sausage, be sure to To cook the sausage patties, warm a cast-iron skillet or a sauté pan over medium heat for 1 minute. All materials used with permission. of fatty pork shoulder with 1/2 lb. No more than 2 tsp should be used and 1 tsp salt per lb.don, the author is a top chef and charcuterie expert. Directions. After removing the bone from my pork shoulder, I was left with just over 4 pounds of pork and an additional 8 ounces of pork fat. I scaled the rubbed sage and pepper flakes back just a little to adjust to taste.
I was able to freeze about 35 patties and a couple of 1/2 lb. Repeat with remaining pork and pork fat in 2 more batches. of bacon. There is a saying, “Laws are like sausages, it is better not to see them being made.” That is why I like making my own sausage when I can. 1 to 2 tablespoons red pepper flakes Good with biscuits.I ground up 6 pounds of fairly lean pork, added 3 T of dried sage from our garden, 2 T of salt, 2 T of pepper, and 1 1/2 T of ground red pepper flakes. Let us know what you think.Enter your email address and get all of our updates sent to your inbox the moment they're posted. It depends greatly on how freshh the sage is and the quality of it. We’re quite okay with that as we’re partial to having a stash of sausage at the ready in the freezer. MAKING.
8 ounces pork fat** (or substitute fatty bacon), cut into 1 1⁄2-inch (4-cm) cubes It turned out very tasty, and plenty 'sagey' with the spicy aftertaste lasting, not unpleasantly, for hours.I won't rate this recipe because after reading it I would not make it for the following two reasons: not enough sage; not enough black pepper. Thanks so much for the recipe. The patties browned and caramelized beautifully in my preheated cast iron skillet and they cooked up in just 10 minutes. After chilling everything, it took me just over a half hour to set up my hand grinder and run the ingredients through, rewarding me with a fine, aromatic ground sausage.
Photo © 2016 Ed Anderson.
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