Homemade Breakfast Sausage Recipe Video
Ingredients
| Lean pork butt | 2 1⁄2 Pound | |
| Clove | 1 Pinch, ground | |
| Dried marjoram | 1⁄4 Teaspoon | |
| Dried thyme | 1⁄2 Teaspoon | |
| Brown sugar | 3⁄4 Teaspoon | |
| Black peppercorn | 3⁄4 Teaspoon, ground | |
| Dried sage | 1 1⁄2 Teaspoon | |
| Coarse salt | 1 Teaspoon | |
| Pork fat | 1⁄2 Pound | |
| Red pepper | 1 Pinch, crushed |
Nutrition Facts
Serving size: Complete recipe
Calories 3071 Calories from Fat 2047
% Daily Value*
Total Fat 227 g349.2%
Saturated Fat 80.2 g400.8%
Trans Fat 2.2 g
Cholesterol 855.1 mg285%
Sodium 2441.9 mg101.7%
Total Carbohydrates 14 g4.7%
Dietary Fiber 4.5 g18%
Sugars 4 g
Protein 227 g453.5%
Vitamin A 16.9% Vitamin C 8.7%
Calcium 43.7% Iron 115.2%
*Based on a 2000 Calorie diet
Directions
1) Prepare the sausage casing.
2) Cut meat and fat into cubes and keep well chilled before grinding (30 minutes in the freezer is great).
MAKING
3) Grind meat and fat through the fine disk on your grinder.
4) Mix all ingredients into ground meat, and then chill again before next step (freezer for 20 minutes)
5) Grind mixture through fine disk again.
6) Shape into patties or stuff into casings. Prick air pockets and twist casings into links.
7) Cover and place in fridge overnight to give flavour a chance to build.
8) Can be kept in fridge for 2-3 days or frozen for up to 3 months.
9) Fry until internal temp reaches 160ºF.
SERVING
10) Serve the sausages for Sunday breakfast with waffles or eggs or as desired.
Editors Review
Preparing breakfast sausage at home - you can call it a culinary adventure. But, it is really possible, once you have a sausage making machine at home. Follow the easy instruction of chef and prepare your own sausage.Chef
