Home Made Breakfast Sausage

Home Made Breakfast Sausage

In links or as patties I love these sausages with a big Sunday breakfast with waffles or eggs! This recipe is a starting point and fairly neutral in flavour, start here and then tailor your next batch and keep experimenting.


4 feet small hog casing (optional if you would rather make patties)
2½ lbs lean pork butt
½ lb pork fat
1 tsp coarse salt
1½ tsp dried sage
¾ tsp ground black pepper
¾ tsp brown sugar
½ tsp dried thyme
¼ tsp dried marjoram
pinch ground clove
pinch crushed red pepper


Prep time: ,
Total time:


Makes: 3 pounds


-Prepare the casing.
-Cut meat and fat into cubes and keep well chilled before grinding (30 minutes in the freezer is great).
-Grind meat and fat through the fine disk on your grinder.
-Mix all ingredients into ground meat, and then chill again before next step (freezer for 20 minutes)
-Grind mixture through fine disk again.
-Shape into patties OR Stuff into casings. Prick air pockets and twist casings into links.
-Cover and place in fridge overnight to give flavour a chance to build.
-Fry until internal temp reaches 160ºF
-Can be kept in fridge for 2-3 days or frozen for up to 3 months.

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