Breakfast Sausage Recipe

Sausage is a favorite food of the men (including the little ones) in our home. I love it too, but don’t love that many store-bought breakfast sausages have nitrates or nitrites and other preservatives and flavors added.

When a local farmer started selling pastured pork, I decided to figure out a recipe for homemade breakfast sausage. This recipe can actually be made with beef for those who don’t like pork, though the taste will be a little different.

I originally made this recipe with diced pieces of pastured Boston butt, mainly because I had an awesome (and somewhat scary-looking) old fashioned metal meat grinder that a relative gave us. I soon realized, after spending much cleaning time on said scary meat grinder, that this

made the process more time consuming. I now just buy ground (pastured) pork for this recipe, but if you also have a scary meat grinder and the patience to clean it, I highly recommend that option as well.

I pre-make this in two-pound (or larger) batches and refrigerate or freeze for quick breakfasts. The patties turned out pretty light in the picture but are typically darker and have more visible spices.

Ingredients

• 2 pounds of ground pork (or two pounds of Boston Butt, finely ground)
• 1 tablespoon Himalayan Salt or Sea Salt (I like this brand)
• 2 teaspoons ground black pepper
• 2 teaspoons finely chopped fresh sage leaves or 1 teaspoon of dried ground sage
• 1 teaspoon dried fennel, crushed
• 1 teaspoon garlic powder
• 1/2 teaspoon dried rosemary leaves
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme leaves
• Optional: A dash of cayenne pepper and cloves (about 1/8 tsp of each)

Instructions

1. Grind meat with the finest blade of the grinder (if grinding yourself).
2. Combine ground pork with other ingredients and mix well.
3. Form in to 16 one-inch patties.
4. Store in the fridge or freezer until ready to use.
5. To cook: Heat in skillet over medium heat for 5-7 minutes per side until cooked through.

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