"What nicer thing can you do for somebody than make them breakfast?" Anthony Bourdain
Breakfast sausage is an American invention, we think, and its distinctive character comes from a touch of maple syrup. It is wonderful as links or patties.
Makes. 8 (2 ounce) sausage patties or links
Takes. About 40 minutes
3/4 pound pork shoulder muscle trimmed and cut into 1" cubes
1/4 pound pork shoulder fat trimmed and cut into 1" cubes
4 teaspoons Meathead's Memphis Dust
1 1/2 teaspoons dried sage, crumbled
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
2 garlic cloves, peeled and minced or pressed
1/2 of a jalapeño, seeds removed and minced fine
1 1/2 tablespoons of real maple syrup
About the maple syrup. Try to use real maple syrup. It is expensive, but worth it. Grade B is dark and flavorful, so that makes it our preference.
1) Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making.
2) Slice the meat and fat into 1/2" 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.
3) Combine the dry ingredients in a bowl. Toss in with the meat. Grind it with a 1/4" die. Mix in the jalapeño and maple syrup.
4) Pinch off a small piece of the sausage and cook it in a frying pan 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. You can then grill or smoke it, or store it in the fridge for about 5 days or in the freezer for about a month.