Homemade Breakfast Sausage Recipe (Links or Patties)
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4.9
58 reviews
Excellent
Homemade Breakfast Sausage Recipe (Links or Patties)
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This Homemade Breakfast Sausage recipe uses pork shoulder with an aromatic blend of sage, thyme, ginger, pepper, garlic and nutmeg. The seasoned pork is ground twice and mixed with ice water and optional maple syrup before forming into links or patties. Chilling the mixture and keeping it cold ensures a firm texture and proper separation of fat and lean, essential for sausage quality.
Description
The recipe starts with pork shoulder cut into chunks then frozen briefly before grinding twice for a consistent texture. The spice blend featuring sage, thyme, ginger, garlic, nutmeg, and pepper is mixed with the meat along with ice water and optional pure maple syrup. The mixture is thoroughly mixed to develop 'threads' indicating proper binding of the meat proteins.
The sausage can be shaped into links using natural sheep casings or formed as patties before cooking. Keeping the meat cold throughout ensures the fat does not smear, which could negatively affect texture. If skipping casing, the mixture can be cooked as patties directly.
The method yields flavorful, well-textured breakfast sausages suitable for frying or grilling, delivering aromatic herb and spice notes with a hint of sweetness when maple syrup is included.
Note: Proper chilling is essential for safety and quality. You can halve or quarter the recipe to suit smaller batches.
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Ingredients
- 10 pounds pork shoulder can substitute 10 pounds of ground pork if you don't want to grind your own, boneless, or pork butt; recommended cut for right ratio of lean to fat
- 3/4 cup sage or 1/4 cup dried rubbed/ground sage, chopped, fresh
- 1/4 cup thyme or 2 tablespoons dried, chopped fresh
- 5 tablespoons salt sea salt
- 2 1/2 tablespoons ground ginger
- 1 1/2 tablespoons ground white pepper freshly ground
- 1 1/2 tablespoons black pepper freshly ground
- 2 1/2 tablespoons garlic minced, fresh
- 1 tablespoon ground nutmeg
- 3/4 cup pure maple syrup (optional)
- 2 cups water ice
- natural sheep casing 3/4 inch (20 mm), about 30 feet, soaked and thoroughly rinsed
Instructions
- Cut the pork into 1/2 inch chunks and freeze them for about 45 minutes to get them to a temperature of 32 degrees F (0 celsius). Grind the pork through a 1/4 inch (6mm) die. Grind the meat quickly into the bowl of a stand mixer (ideally have the bowl set atop an ice bath to keep the meat cold) and then grind it all a second time. Chill the meat in the refrigerator while you assemble the spice mixture.In a bowl combine the salt, sage, thyme, ginger, white and black pepper, garlic and nutmeg.
- Remove the ground meat from the fridge and place it on the stand mixer fitted with a paddle attachment. (If you have room in your freezer, pre-chill the mixing bowl.) Add the spice mixture and the ice water and the maple syrup if using. Mix it with the paddle for 3-4 minutes until threads begin to appear in the meat (if you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart). Chill the mixture in the fridge while you prepare the sausage stuffer. Take a bit of the meat mixture, fry it up, taste it and adjust the seasonings if needed.
- If making sausage patties: scoop some of the mixture into your hands and roll it into a ball (about the size of a golf ball or slightly bigger), then press it down into a patty. These can be layered on a cookie sheet with plastic wrap or wax paper between the layers, frozen, and then transferred to a ziplock freezer bag or container. If making sausage links:Thread the sausage stuffer with the prepared sheep casings, fill the sausage stuffer with the meat mixture, and fill the casings being careful to avoid air gaps while also not overstuffing the casings. Twist the sausages into links. Use a sausage pricker to prick any air bubbles out of the links.
- Cook the sausages by heating up some oil in a frying pan and frying the sausages on each side for about 3 minutes until browned and done in the middle (internal temperature of 155 degrees F). OR you can poach the sausages (do not boil) in lightly salted water until their internal temperature reaches 155 degrees F, then let them cool in ice water, wrap them and store in the fridge for up to a week or in the freezer for up to 2 months.
Equipments used:
Notes
- Keep the meat cold at every stage to maintain good texture and prevent bacterial growth.
- If you do not want to stuff sausages, form the mixture into patties and cook as you would ground sausage.
- The recipe can be scaled down from large quantities if desired.
Nutrition Information
Show Details
Calories
108kcal
(5%)
Carbohydrates
4g
(1%)
Protein
17g
(34%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
1g
(5%)
Cholesterol
45mg
(15%)
Sodium
623mg
(26%)
Potassium
307mg
(7%)
Fiber
0.3g
(1%)
Sugar
2g
(4%)
Vitamin A
34IU
(1%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 60sausages
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 17g | 34% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 623mg | 26% |
| Potassium | 307mg | 7% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
58 reviews
Excellent
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