We like to start our days with a high protein breakfast. And while we like eggs, having them everyday gets boring. Enter breakfast sausage.
DIY breakfast sausage couldn’t be easier. And it’s a tasty alternative to eggs for breakfast.
What do you need?
A Kitchen Aid Meat Grinder attachment (affiliate) for your mixer is the only tool that you need, but once you’ve secured this it lasts a long time. Then it’s all about the groceries.
I start with a three pound piece of pork butt or pork shoulder. Ask your butcher for an additional half pound of pork fat. It’s usually free, but they won’t always have this on hand so if they do, ask for more and freeze it in half pound packages. If you don’t have a herb garden, pick up some fresh thyme, sage and marjoram. Dried works as well. You can use other spices. Go crazy.
As with most things, quality matters here. Better ingredients equals a better product. It’s that simple.
Once you are home, cut the pork up into thick ribbons. Lay these out on a cookie sheet, the one I use is 10 1/2 inches by 16 inches, with the half pound of pork fat, which you also cut into ribbons, and place everything into the freezer for 30 minutes +/-.
Open a beer and enjoy some football.
“Im not watching football, I’m making breakfast sausage.”
Once the meat is stiff, run it through the meat grinder using the course blade, collecting the freshly ground pork in a large bowl.
Add herbs and spices as follows:
- 2 – 3 tablespoons chopped fresh sage (1 teaspoon dry)
- 1 – 2 tablespoons chopped fresh thyme (1/2 teaspoon dry)
- 1 – 2 tablespoons chopped fresh marjoram (1/2 teaspoon dry)
- 1 tablespoons kosher salt
- 1 teaspoon fresh ground pepper
- 1/4 teaspoon red pepper flakes, or more (optional)
The quantities listed above are approximate, you will soon get a feel for how you like your breakfast sausage. I wouldn’t increase the salt, you can always add more at the table. Taking it away is tough.
Wet your hands in cold running water, and then gently mix all the ingredients together. Wetting your hands helps stop the meat from sticking to you.
Spread everything out into a half inch +/- layer in a cookie sheet. Score the meat into ribbons wide enough to fit easily into the meat grinder. I use a pastry scraper. Put this back into the freezer.
Open a beer and wait for 30 minutes.
“Honest, I’m cooking…”
After the ground meat has become stiff, run the ribbons through the meat grinder again using the fine blade.
Back into the freezer and leave it until the breakfast sausage is quite stiff. Then pop the meat out, breaking it up so that it all fits into a one gallon freezer bag.
To enjoy, place a couple frozen squares in a cast iron frying pan over medium heat for seven minutes a side. We enjoy eating them with home made salsa and a half an avocado.
How do you enjoy them.