Breakfast Sausage

INGREDIENTS

  • 2 lbs pork shoulder, 1" pieces, chilled

  • 1 lb pork fat, 1" pieces, chilled

  • 3 tbsp ice water

  • 1 1/2 tbsp dry rubbed sage

  • 1 tsp thyme, finely chopped

  • 1 1/2 tbsp salt

  • 1/2 tsp red pepper flake

  • 1 tsp ground black pepper

  • 2 tsp garlic powder

Directions

  1. Pass the cold shoulder and fat pieces through the meat grinder.

  2. Sprinkle water, and seasonings over ground pork and mix until blended.

  3. Taste test a small amount in a small sautese to check for seasonings.

  4. Wrap sausage in plastic and chill. (Sausage can be prepared up to 3 days ahead. Keep refrigerated.)

  5. Form sausage into 3-inch-diameter patties or stuff into casing.

  6. Store in refrigerator or freezer and pull, as needed. 

A favorite of

Jessica Sigmundsson