Breakfast Sausage Recipe

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Turkey is lower in fat, while beef can be more economical.

sage

black pepper

salt

brown sugar

🥗Healthier: honey

Honey can be a natural sweetener.

thyme

red pepper flakes

Cut the pork shoulder into pieces and place it in the freezer to firm up.

Mix together the spices: 80 grams of salt, 7 grams of ground white pepper, 5 grams of ground sage, 2 grams of dried ginger powder, 3 grams of fresh ground nutmeg, 3 grams of fresh finely chopped rosemary, and 7 grams of cayenne pepper.

Grind the pork shoulder using a 50/50 grind with small and medium plates for varying textures.

Combine the ground meat with the mixed spices and 1 cup of ice cold water, mixing just enough to evenly distribute the spices.

If desired, fry a small test patty to check for flavor and adjust seasonings if necessary.

Prepare the sausage stuffing station with fresh collagen casings and a 12 millimeter horn.

Stuff the sausage mixture into the casings, being careful not to overstuff them.

Pinch off links in the casings and twist them to form individual sausages, trimming any excess casing as needed.

Cooking Techniques

Equipment Needed

Spice Level: