November 23, 2008


      Today we made breakfast sausages. We started with a chunk of pork, some strips of fatback and a few spices.sausages 005       We ground it up and we have a lovely batch of morning goodness and just a little bit left over. (2lbs actually)sausages 009      Scott and I have been talking about grinding our own chicken, turkey and beef for recipes and when I was home my parents offered their grinder attachment for our experimentation.  sausages 002 sausages 007 the recipe we used is from Alton Brown.....

Breakfast Sausage

  • 2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
  • 1/2 pound fat back, diced into 1/4-inch pieces
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 teaspoons finely chopped fresh sage leaves
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon fresh grated nutmeg
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon red pepper flakes
  • Special equipment: meat grinder


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, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.

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