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Breakfast sausage is a cornerstone of diner breakfasts and homemade breakfast sausage just ups the ante. I enjoy making my own sausage for two reasons. First, I am able to tailor the flavor of the sausage to my family’s tastes. Second, since I make it myself, I know the quality of the ingredients and I avoid the fillers or preservatives that are often found in commercial sausage. This recipe is based on a blend of sage and thyme and delivers a slight kick. If you prefer a spicy sausage then double up on the cayenne.
Ingredients
- 2 pounds pork shoulder, bone removed
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon rubbed sage
- 1/2 teaspoon dried thyme
- 1 teaspoon brown sugar
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
Directions
- Mix together the spices and sugar until thoroughly combined.
- Cut the pork into 1-inch cubes. Place the cubes into a large bowl and add the spice mixture. Toss until the pork cubes are evenly coated.
- Spread the pork cubes onto a pan or a small cookie sheet. Place the pork cubes into the freezer for 45–60 minutes. The objective is to get the pork very cold before grinding.
- Remove half of the pork from the freezer and grind using a fine grinding plate. Once the first half is ground, place it into a bowl and into the refrigerator. Follow the same process and grind the second half.
- Place all the ground pork into a single bowl and mix briefly to combine.
- Form the sausage into 2 ounce patties and cook over medium heat, 4-5 minutes per side.
Makes 16 sausage patties
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