Homemade Breakfast Sausage Recipe

Name: Homemade Breakfast Sausage Recipe
Prep time: 40 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: ¾ lb Pork Shoulder (¾ pound pork shoulder muscle (trimmed and cut into 1 inch (2.5 cm) cubes)); ¼ lb Pork Fat (¼ pound pork shoulder fat (trimmed and cut into 1 inch (2.5 cm) cubes)); 4 tsp Memphis Dust (4 teaspoons Meathead's Memphis Dust); 1 ½ tsp Dried Sage (1 ½ teaspoons dried sage, crumbled); 1 tsp Kosher Salt (1 teaspoon Morton Coarse Kosher Salt); ½ tsp Black Pepper (½ teaspoon freshly ground black pepper); 1 tsp Red Pepper Flakes (1 teaspoon red pepper flakes); 2 cloves Garlic (2 cloves garlic (peeled and minced or pressed)); ½ piece Jalapeño (½ jalapeño (seeds removed and minced fine)); 1 ½ tbsp Maple Syrup (1 ½ tablespoons real maple syrup)

Homemade Breakfast Sausage Recipe - Appetizer,Breakfast,Brunch,Lunch,Main Course,Side Dish (American)

40 minAmerican

Servings8

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Dairy Free
Egg Free

Steps

1Prep. Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making.
2Slice the meat and fat into ½ inch (1.3 cm) cubes, removing gristle and sinew. Place it on a plate or pan in the freezer, along with the grinder parts that will contact the meat. Leave it there for about 20 minutes, until it is firm, but do not let it freeze. This makes grinding easier.
3Combine the dry ingredients in a bowl. Toss with the meat. Grind it with a ¼ inch (6.4 mm) die. Mix in the jalapeño and maple syrup.
4Pinch off a small piece of the sausage and cook it in a frying pan, then let it cool and taste to see if the seasoning is to your taste. Form it into patties, meatballs, skinless tubes, or encase it in hog casings, or if you want smaller links, lamb casings.
5Serve. Once done, you can grill or smoke it, or store it in the fridge for about 5 days or in the freezer for about a month.