Breakfast Sausage Recipes
The Web's premier sausage recipes, where we show you how to make sausage using your meat and our sausage recipe; making breakfast sausage has never been easier.
Breakfast sausage is a type of fresh sausage generally made from ground pork. American's serve breakfast sausage patties or links along with eggs and sometimes french toast or pancakes. Bulk breakfast sausage is little more than seasoned ground meat minus either a natural or artificial casing and almost always the catalyst which ignites a persons interest in this tasty craft. Making such a product is as simple as mixing together a measured amount of salt, herbs, spices, water and a measured amount of ground meat. The ensuing sausage batter can be used bulk style or formed into sausage patties. Making your own enables you to produce a healthy, nutritious, alternative minus the added sugar, sodium and fillers used in a number of manufactured bulk sausage products.
Bulk sausage is an amazingly versatile product and depending on which kind you make, can be formed into delicious breakfast sausage patties, meatballs for spaghetti sauce or crumbled and cooked in omelets, meat sauces, pasta dishes or soups. Hot or sweet Italian sausage makes a fantastic pizza topping but it’s also good when it’s added to your favorite meatloaf. Seriously, bulk sausage can be substituted in any recipe that calls for ground meat. Whether you start with one of the fresh sausage formulations in this book or a prepackaged seasoning, the simple procedure is the same.
All you do is sprinkle specific herbs and spices, or the contents of a commercial seasoning packet, evenly over a specified amount of ground meat, add water as instructed and mix well. Bulk sausage is ready to eat when the interior of the sausage turns gray and the juices run clear (or the internal temperature of the sausage reaches 160°F (70°C).
If you have access to a meat grinder you may want to begin your sausage making enterprise from scratch. To start, weigh out a specified amount of meat and fat as directed on the seasoning packet or recipe instructions. Cut the meat/fat mass into pieces small enough to fit nicely into the throat of your specific meat grinder.
To obtain a medium grind home sausage makers grind the meat and fat one time through a 1/4” (6mm) grinder plate. The resulting grind preserves the texture of the product but it’s also the least offensive to the persnickety types in the family. For a consistency more like store bought, grind the meat and fat one time through a 1/8" (3mm) grinder plate or a 3/8" (10mm) or 1/2" (13mm) plate to produce the coarse grind associated with chorizo or linguica type sausages.
After the meat has been ground through the appropriate plate, combine the remaining ingredients as listed in the recipe and mix together well. There’s something about plunging ones fingers into a sticky concoction of icy-cold meat and fat enriched with an aromatic blend of herbs and spices that gets into a person’s psyche and cultivates the overwhelming desire to make one’s own sausage.
It’s not surprising that those individuals who reveled in the making of bulk sausage are now enthusiastic about advancing to the next level of this intriguing craft. As a long-time sausage maker, I know first hand that nothing is more self-gratifying to a novice sausage maker than a backyard grill, laden with plump, sizzling-hot links, exuding a subtle flavoring of spices and fresh meat, carefully crafted with his or her own hands. Both the aroma and flavor is more intense when it’s made by hand from hand picked ingredients.
Producing a good sausage link is about the balance of fresh meat and fat, salt and spicy, sweet and bitter, as well as the freshness of the ingredients that make up the sum of its parts. In addition, knowing the base amount of salt used in a given recipe allows you to adjust it to fit your perception of saltiness. Too, understanding the ratio of lean-to-fat used to make a specific type of fresh sausage is important because you alone get to adjust it to fit your perception of leanness. Knowing the proper amount of water is necessary as well, because it reacts with the meat and salt to bind it all together.
Excluding the “obligatory” requirements needed to produce a good fresh sausage link, the ingredient list is up for grabs and limited only by your imagination. You have the option to use a wide array of herbs and spices including your personal favorites. What about liquid smoke or Tabasco sauce as a way to add excitement to the product. You’ll also need fresh meat! Pork butt is usually affordable, but beef and chicken, especially, thigh meat, is also a good choice. If you have a hunter in the family venison is another option, but it must be of good quality. As far as fat is concerned, you can go as high as 50% if you don’t have any worries about plugging your arteries, otherwise 15-30% makes sense.