This is so easy to do I’m surprised more people don’t make their own sausage. I you have ever cooked sausage and as an end result had to drain a lot of grease out of the bottom of the pan it leaves you wondering exactly what were the ingredients in the sausage. For sure the store is going to use as much fat as they can legally use, and if they think they can get away with it even more. You can make a high quality sausage using 100 percent pork butts, and chances are it will be much better tasting, and healthier, then what you can buy from the store, plus you will have the advantage of knowing exactly what’s in it.
This Homemade Breakfast Sausage Recipe is a simple, basic recipe. I use a table top electric grinder to grind the pork, however if you don’t have one, I think a hand grinder would work out fine. Also if you find a pork butt roast in the meat counter you really like; most stores will grind them for you. (3/16 inch coarse grind) don’t skip the ice water in this recipe it will keep the meat cold and blend the seasoning. I also recommend keeping the pork as cold as possible; it should be chilled in the 32 to 35 degree range F.
This recipe is for 10 pounds, sometimes I will cut it in half to make smaller amounts, and freeze what I don’t use. If you have a stuffer attachment you can stuff the sausage into 28-30mm hog casing, or 22-24 lamb casing, or use it as bulk sausage such as I did for the biscuits and gravy picture above. Here is a link for my biscuits and gravy recipe on this site.
If you have never made your own Breakfast Sausage before give it a try. You’ll save a little bit of money by making your own, and will have the satisfaction of knowing exactly what’s in it. Enjoy
Ingredients
5 tablespoons kosher or canning salt
1 tablespoon ground white pepper
2 tablespoons rubbed sage
1 teaspoon ginger
1 tablespoon nutmeg
1 tablespoon thyme
1 tablespoon hot red pepper (optional)
1 pint ice water
Directions
1. Mix all the dry ingredients in a bowl, add the ice water and mix thoroughly. Pour over the ground pork and mix until all the spices are evenly distributed.
2. Refrigerate immediately.
