Homemade Breakfast Sausage
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 ½ 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?
Creamy biscuits and gravy casserole is the traditional breakfast cooked all in one dish! It even includes the scrambled eggs!
Biscuits and Gravy Casserole
Homemade Breakfast Sausage
Homemade Breakfast Sausage is wonderful because you get to control what goes into it. No extra preservatives or chemicals with all the yumminess.
Ingredients
- 1 lb beef chuck
- 2 lbs boneless pork shoulder
- ½ lb pork belly
- 4 teaspoon salt
- 1 tablespoon sage
- 1 tablespoon thyme
- ¼ heaping teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ heaping teaspoon white pepper
- dash cayenne
- ⅓ cup cold water
Instructions
- 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 tablespoon 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.
Notes
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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Thanks for stopping by. I'm not sure why men find us making sausage ourselves so great, but at least I'm getting on his good side with it. I can't share online what my husband said about me making sausage. But he was sure thrilled with it. 🙂 I love my meat grinder for my Kitchenaid. I actually have two. My mom found one at a yard sale for me.
Wow! I would score some MAJOR points with the husband! I can make him sausgae and I can get a new attachment for my kitchenaid...sounds like a win win to me!!
Hopping over show and share, feel free to stop over and say hi
Thanks Cynthia! I think it does taste beter than store bought. I like that i know every ingredient in it. I was looking at sausage patties in the store. One of the ingredients in a well known brand had corn syrup in it. I was appalled. It ended up being about $3.50/pound. And that it completely worth it to me.
Thanks for the invitation!
Wow! I bet this is great! I don't have a meat grinder for my KA, but I might have to look into it. I am sure it tasted better than store bought, but if you don't mind me asking, was it less expensive?
I would love it if you would link this and any other recipes/crafts/DIY projects or an Etsy shop to my In and Out of the Kitchen link party. It is live right now!
Thanks for sharing and I hope to see you there! Cynthia at http://FeedingBig.com