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Breakfast Sausage

Breakfast Sausage
PREP TIME
30 min
COOK TIME
15 min
YIELDS
16 servings

Special equipment required: meat grinder.

Yield: 2 lbs or 16 (2-inch) patties.

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Ingredients

2
lb(s) pork butt (2 ½ lbs with bone), diced into ¼-inch pieces
½
lb(s) fat back, diced into ¼-inch pieces
2
tsp kosher salt
1 ½
tsp freshly ground black pepper
2
tsp finely chopped sage leaves
2
tsp finely chopped thyme leaves
½
tsp finely chopped rosemary leaves
1
Tbsp light brown sugar
½
tsp grated nutmeg
½
tsp cayenne pepper
½
tsp red pepper flakes
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Directions

Step 1

Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, sauté patties over medium-low heat in a non-stick pan. Sauté until brown and cooked through, approximately 10 to 15 minutes.

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