Hot Breakfast Sausage Recipe

Pork sausage is a favorite breakfast indulgence made from coarsely ground pork butt and seasoned with salt, sage, thyme and in this case a healthy dose of crushed red pepper flakes to kick up the heat. Hot pork sausage is great in sausage gravy over biscuits, in omelets, or fried crispy and served with over-easy eggs and rye toast. For more recipes and info check out the Sausage And Jerky Makers' Bible

4 1/2 lbs pork butt (2.1 kg)
1/2 lb pork back fat (227 g)
2 1/2 tbsp table salt (54.8 g)
1/2 tsp coriander, ground (0.85 g)
1 1/4 tsp nutmeg (2.5 g)
1 1/2 tsp cayenne pepper (3.3 g)
1 1/2 tsp ground black pepper (3.75 g)
1 1/2 tbsp powdered dextrose (13 g)
2 tbsp rubbed sage (7.8 g)
1/2 cup ice cold water (118 ml)
22-24mm prepared sheep casings

1. Chill beef chuck to 34°F (1°C), grind one time through a 1/4” (6mm) plate.
2. Combine ground beef with remaining ingredients in a large bowl; mix/knead well until mixture is sticky and batter like.
3. Do a taste test by cooking a small thin patty, cool patty briefly, taste, add additional seasonings if desired.
4. Stuff the seasoned sausage batter into prepared 22-24mm sheep casings; twist into 4” (10.2 cm) links.
5. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties.
6. Pan fry, grill, broil or bake fresh sausage at medium heat until it’s brown on the outside and no longer pink inside.*
7. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months.

*The USDA recommends cooking fresh sausage to an internal temperature of 160°F (70°C) when checked with a quick-read thermometer. It takes about 10 seconds for the temperature to be accurately displayed with this unit.

Hunters may use venison in place of the pork butt to produce a hot breakfast sausage. Use 75-80% lean venison trim to 25-20% pork fat.

*You may use soy-protein concentrate in place of non-fat dry milk.

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