Nothing beats the quality and flavor of homemade sausages and your morning taste buds are in for a real treat!
Prep time: PT30M
Total time: PT30M
Rating
4.94 stars (31 reviews)
Keywords
Breakfast Sausage
Ingredients
10 pounds boneless pork butt/shoulder (this cut is recommended for the right ratio of lean meat to fat)
3/4 cup chopped fresh sage (, or 1/4 cup dried rubbed/ground sage)
1/4 cup chopped fresh thyme (, or 2 tablespoons dried)
5 tablespoons sea salt
2 1/2 tablespoons ground ginger
1 1/2 tablespoons freshly ground white pepper
1 1/2 tablespoons freshly ground black pepper
2 1/2 tablespoons minced fresh garlic
1 tablespoon ground nutmeg
3/4 cup pure maple syrup ((optional))
2 cups ice water
Natural sheep casings (3/4 inch/20 mm, about 30 feet), soaked and thoroughly rinsed
Categories
Breakfast
Cuisine
American
Steps
Cut the pork into 1/2 inch chunks and freeze them for about 45 minutes to get them to a temperature of 32 degrees F (0 celsius). Grind the pork through a 1/4 inch (6mm) die. Grind the meat quickly into the bowl of a stand mixer (ideally have the bowl set atop an ice bath to keep the meat cold) and then grind it all a second time. Chill the meat in the refrigerator while you assemble the spice mixture.In a bowl combine the salt, sage, thyme, ginger, white and black pepper, garlic and nutmeg.
Remove the ground meat from the fridge and place it on the stand mixer fitted with a paddle attachment. (If you have room in your freezer, pre-chill the mixing bowl.) Add the spice mixture and the ice water and the maple syrup if using. Mix it with the paddle for 3-4 minutes until threads begin to appear in the meat (if you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart). Chill the mixture in the fridge while you prepare the sausage stuffer. Take a bit of the meat mixture, fry it up, taste it and adjust the seasonings if needed.
If making sausage patties: scoop some of the mixture into your hands and roll it into a ball (about the size of a golf ball or slightly bigger), then press it down into a patty. These can be layered on a cookie sheet with plastic wrap or wax paper between the layers, frozen, and then transferred to a ziplock freezer bag or container. If making sausage links:Thread the sausage stuffer with the prepared sheep casings, fill the sausage stuffer with the meat mixture, and fill the casings being careful to avoid air gaps while also not overstuffing the casings. Twist the sausages into links. Use a sausage pricker to prick any air bubbles out of the links.
Cook the sausages by heating up some oil in a frying pan and frying the sausages on each side for about 3 minutes until browned and done in the middle (internal temperature of 155 degrees F). OR you can poach the sausages (do not boil) in lightly salted water until their internal temperature reaches 155 degrees F, then let them cool in ice water, wrap them and store in the fridge for up to a week or in the freezer for up to 2 months.
Nutitrion
Serving Size: 1 serving
Calories: 108 kcal
Carbohydrates: 4 g
Protein: 17 g
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 45 mg
Sodium: 623 mg
Sugar: 2 g
Unsaturated Fat: 1.4 g
Reviews
Kim on 2025-10-09 (5 stars): I usually don't leave reviews, but I had to in this case. This was a really great sausage recipe, I have tried several and I am going to save this one with a yummy behind it! Thanks for sharing recipe, my family and I thank you for something we will be using for years to come.
Alain on 2025-03-02 (5 stars): Tried it and loved it. I scaled the recipe for 3 pounds of pork shoulder and the flavor was great. Also, the grind size was spot on. Definitely a keeper recipe. Thanks.
Bill Bobbins on 2024-12-30 (5 stars): I used this recipe to make venison breakfast sausage and it worked great! I used 25% pork fat and followed the recipe for a 20 lb batch. This will be my go to recipe from now on.
