Homemade Breakfast Sausage is wonderful because you get to control what goes into it. No extra preservatives or chemicals with all the yumminess.
This month I decided to make my own homemade breakfast sausage for my goal. The Hardworking Husband was very excited about this. At some point I will learn to make sausage links. But for now it’s sausage patties and ground sausage.
Let’s start with the meat we need. You will need 3 pounds of pork shoulder, veal shoulder, or beef chuck. You can use any mixture of these meats, but you need to have at least 1 pound of pork.
I used 1 pound of beef chuck and 2 pounds of pork.I had to ask my grocery store butcher for help in finding what I needed. (Stew meat is beef chuck.)
You will also need 1/2 pound of pork belly, jowl or fat. I used pork belly. It looks a lot like bacon, but the fat part is much thicker and it isn’t cured.
The equipment you need is a meat grinder and a large bowl (I used the bowl to my kitchen aid). The meat and fat need to be very cold. You can pop them in the freezer for about 10 minutes before you begin.
These same meats can be used for Italian sausage. You will just need other seasonings for it. You could also use these ground meats without the seasoning for ground pork.
Homemade Breakfast Sausage can be used as patties or used in any recipe calling for country or breakfast sausage.
Looking for a recipe to use it in?
- 1 lb beef chuck
- 2 lbs boneless pork shoulder
- 1/2 lb pork belly
- 4 tsp salt
- 1 Tbsp sage
- 1 Tbsp thyme
- 1/4 heaping tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 heaping tsp white pepper
- dash cayenne
- 1/3 cup cold water
- Start with COLD meat and fat.
- Using a meat grinder, grind beef into large bowl
- Grind pork allow to fall on top of beef but do not mix.
- Grind fat. Again allow to fall on top of pork but do not mix.
- Place bowl in freezer for about 30 minutes.
- Add seasonings and water to meat and mix. I used the Kitchenaid paddle to mix. The meat will be VERY cold.
- Cook about a Tbsp of the sausage to check the flavor. Adjust as needed.
- Chill sausage in refrigerator overnight to allow the flavors to meld.
- Cook as you would any breakfast sausage.
You can use 3 pounds of pork shoulder, beef chuck or veal shoulder. But you need at least 1 lb of pork.
For the fat, you can use pork belly, jowl or fat.
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Want to check out my other goals for the year? You can find them all on this post.
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