Making Breakfast Sausage from Scratch
Breakfast sausage relies on the balance between fatty pork shoulder and a precise ratio of sage, black pepper, and salt. You grind the meat coarse, fold in the seasonings while the fat is near-freezing, and form patties that sear into a crisp crust while staying juicy in the center.
Keep the fat solid
The secret to the texture is cold meat. If the fat renders prematurely during the grinding or mixing process, the result will be crumbly and dry instead of succulent.
- meat grinder with coarse plate
- large metal mixing bowl
- cast iron skillet
- digital scale
What goes in.
- 2 lbpork shoulder, cut into 1-inch cubes
- 1 tbspkosher salt
- 1 tbspcracked black pepper
- 1 tbspdried rubbed sage
- 1 tspdried thyme
- 1/2 tspred pepper flakes
- 1/4 tspground cloves
- 2 tbspice water
Chilling the components
Place your grinder parts and the mixing bowl in the freezer for 30 minutes before you begin. Working with cold equipment ensures the fat stays distinct from the lean meat.
The method.
Chill the meat
Spread your cubed pork on a tray and place it in the freezer for 20 minutes until the edges are firm but not frozen solid.
Grind the pork
Run the pork through the coarse plate of your grinder into the chilled bowl. Do not over-process; one pass is sufficient.
Season and mix
Sprinkle the salt, pepper, sage, thyme, flakes, and cloves over the meat. Add the ice water. Mix by hand using a folding motion just until the spices are evenly distributed and the meat becomes sticky.
Shape
Form into 3-ounce patties. Press your thumb into the center of each; this prevents them from swelling into spheres as they cook.
Sear
Heat a cast iron skillet over medium heat. Cook the patties for 4-5 minutes per side until a deep brown crust forms and the internal temperature reaches 160°F.
Other turns to take.
Maple Infused
Add 2 tablespoons of high-quality maple syrup to the meat mixture for a balance of salt and sugar.
Spicy Fennel
Increase the red pepper flakes and add 1 teaspoon of toasted, crushed fennel seeds.
When it doesn't go to plan.
Test a small marble-sized piece in the skillet before forming all the patties so you can adjust the seasoning if needed.
If the mixture becomes too warm while working, pop the bowl back in the fridge for 10 minutes.
For the best flavor, let the seasoned meat rest in the refrigerator for at least two hours before cooking.
The ones that keep coming up.
Can I use store-bought ground pork?
You can, but the fat-to-lean ratio in pre-ground pork is often inconsistent. Grinding your own shoulder ensures you get the right proportion of fat for flavor.
How long do these stay fresh?
The raw patties will keep in the refrigerator for two days, or you can wrap them individually and freeze them for up to three months.
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