Start your day off on the right foot with this flavor packed recipe for making your own breakfast sausage!
Breakfast sausage is an American invention, we think, and its distinctive character comes from a touch of maple syrup. This homemade version is full of flavor and is wonderful for making links or patties.
- ¾ pound pork shoulder muscle trimmed and cut into 1 inch (2.5 cm) cubes
- ¼ pound pork shoulder fat trimmed and cut into 1 inch (2.5 cm) cubes
- 4 teaspoons Meathead's Memphis Dust
- 1 ½ teaspoons dried sage, crumbled
- 1 teaspoon Morton Coarse Kosher Salt (read more about the science of salt here)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
- 2 cloves garlic peeled and minced or pressed
- ½ jalapeño seeds removed and minced fine
- 1 ½ tablespoons real maple syrup
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making.
- Slice 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.
- Combine 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.
- Pinch 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.
- Serve. 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.
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