Sausage making

Recently made a batch of homemade breakfast sausage with my meat grinder.  Surprisingly easy to make as long as the meat stays cold (almost frozen).  First, cube the pork butt so it fits in the grinder, then put back in the freezer for 1hr.  I purchased the Kitchenaid meat grinder attachment through amazon, https://www.amazon.com/KitchenAid-FGA-Grinder-Attachment-Mixers/dp/B00004SGFH.

Once the meat is ground using the course plate, weigh it out into 1lb portions then add the following spices to the meat and form into patties. Cut wax paper to the size of the patties - it can get very sticky and makes it easy to separate the patties before cooking.  See my set-up in the picture above.

For Sage Flavor Breakfast Sausage:

• 16 ounces ground pork
• 1 teaspoon salt
• 1/4 teaspoon Garlic Salt
• 1/2 teaspoon dried parsley
• 3/4 teaspoon ground sage
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes 
• 1/4 teaspoon ground coriander
• 1/8 teaspoon Oregano

For Hot Breakfast sausage:

• 16 ounces ground pork
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (or more, depending on how hot you want it!)
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 teaspoon crushed red pepper flakes 
• 1/4 teaspoon coriander

Also, I have experimented by adding fresh jalapenos and cheddar cheese to the above while reducing the cayenne pepper and it has turned out great!


For Maple Breakfast sausage

• 16 ounces ground pork
• 3 tablespoons pure maple syrup
• 1 teaspoon salt
• 1/4 teaspoon coriander
• 1/4 teaspoon black pepper