homemade breakfast sausage
(2 ratings)
When it come to sausage there is absolutely nothing is better than fresh homemade!! I especially love this recipe because you know exactly what's in it! We asked our butcher to ground up some boston butts for us and we added the spice. That's another plus, you control the salt, the sugar, the spices and the heat. You are not limited to pork, try it with beef, chicken, turkey or deer meat! I found this wonderful recipe on allrecipes.com and I've tweaked it to our liking. It was a big hit at our house. Hope it will be a hit at your house!
(2 ratings)
prep time
20 Min
method
No-Cook or Other
Ingredients For homemade breakfast sausage
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2 Tbsprubbed sage
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2 tspsalt (increase salt if you like it saltier or reduce salt if you are watching your salt intake)
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1 tspground black pepper
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1/4 tspdried marjoram
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1/2 Tbspbrown sugar (add an add'l 1/2 tablespoon for sweeter)
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1/8 tspcrushed red pepper flakes (add additional for hotter sausage)
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1/8 tspcayenne pepper (eliminate if for a milder sausage)
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1 pinchcloves, ground
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3 Tbsppork broth (water will work)
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2 lbground pork (i used ground boston butt)
How To Make homemade breakfast sausage
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1Combine spices in a small bowl; add pork broth or water and mix well; set aside. -
2Place ground pork in another bowl and make somewhat of a bowl sharp with the pork. Drizzle spices over pork, mix with hands until well combine.
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3Form into ball, cover with plastic and refrigerate for 12 to 18 hours to allow the spices to meld into to pork. NOTE: there was very little shrinkage when frying.
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4Form sausage patties and fry up for breakfast, or place on a cookie sheet, place in freezer and freeze. Once frozen place patties in ziploc freezer bags or vacuum pack if you have that option.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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