Homemade Breakfast Sausage
Homemade breakfast sausage is the ultimate indulgence. Made with pork shoulder, pork fat, dark brown sugar, fresh garlic, and a handful of spices, it's easier than you might think and even more delicious.
Equipment
- Meat grinder (optional; if you don't have a meat grinder, see the variation following the recipe)
Ingredients
- 5 pounds boneless pork shoulder, cut into 1 1/2-inch (4-cm) cubes, including all the fat
- 8 ounces pork fat (or substitute fatty bacon), cut into 1 1/2-inch (4-cm) cubes
- 7 tablespoons rubbed sage (do not substitute ground sage)
- 6 tablespoons dark brown sugar
- 5 tablespoons minced fresh garlic
- 2 to 4 tablespoons kosher salt
- 3 tablespoons black pepper
- 1 to 2 tablespoons red pepper flakes
- 1 1/2 tablespoons fennel seeds, toasted until fragrant and crushed
- 1 to 2 teaspoons cayenne pepper
Instructions
- Toss all the ingredients in a stainless steel bowl until well combined. Cover and refrigerate for 2 hours.
- Put your meat grinder parts or attachment in the freezer to chill at the same time you put the ingredients in the refrigerator. Set up your meat grinder with the smallest die according to the manufacturer’s directions. Working in batches, feed the meat mixture into the grinding tube and grind the sausage mixture into a separate bowl.
- Measure about 2 ounces (57 grams or about 1/4 cup) sausage and gently press it between your palms into a 2-inch (5 cm) patty that’s about 1/2 inch (12 mm) thick. Repeat until all the sausage has been used. [Editor's Note: We prefer sausage patties for their ease of making and cooking. If you prefer sausage links and have the know-how, by all means, go ahead and put the sausage mixture in casings.] Place the sausage patties in a resealable plastic bag, separated by squares of wax or parchment paper, and stash in the fridge for up to 4 days or in the freezer for up to 6 months. (If freezing the sausage, be sure to safely thaw the meat prio to cooking.)
- To cook the sausage patties, warm a cast-iron skillet or a sauté pan over medium heat for 1 minute. Add a few patties, being careful not to crowd the pan, and cook, turning every couple of minutes until browned on both sides and cooked through in the center, about 10 minutes. The pork should register at least 145°F on an instant-read thermometer. Serve immediately.
Notes
A few helpful hints
What kind of pork fat should I use in breakfast sausage? If you’re uncertain what sort of pork fat to use, you can substitute an equal amount of fatty bacon in its place and it will work wonderfully. You can instead opt for salted pork fat (such as salted fatback), although you’ll want to cut the salt in the recipe in half. And if you have a particularly fatty cut of pork or are otherwise reticent to add chunks of pork fat to your sausage, you can omit it. But why would you want to do such a thing?! The final product won’t be as rich or as flavorful. Besides, haven’t you heard the latest research that fat is good for you? How do I make a smaller batch of breakfast sausage? The numbers below are the amounts of ingredients you'll need should you wish to make a smaller batch of homemade breakfast sausage: 1 pound pork shoulder, cut into 1 1/2-inch (4-cm) cubes, including all the fat 1 1/2 tablespoons rubbed sage 1 rounded tablespoon dark brown sugar 1 tablespoon minced fresh garlic 1 1/2 teaspoons kosher salt Generous 1/2 tablespoon black pepper Just shy of 1/2 tablespoon red pepper flakes 1 teaspoon fennel seeds 1/3 teaspoon cayenne pepperNutrition
Serving: 1patty | Calories: 114kcal | Carbohydrates: 3g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 327mg | Fiber: 0.4g | Sugar: 1g