Homemade Breakfast Pork Sausage - 3 Ways

Before You Begin

• ✱Requires meat grinder - or ask your butcher to grind pork shoulder
• ✱Recipe makes 8 sausage links (2 per serving) with traditional sage-fennel flavor
• ✱For patties instead of links: form into 2-3 inch rounds, 1/2 inch thick

Ingredients

• •2 lbs pork shoulder(with 70/30 or 75/25 fat ratio)
• •1.5 tsp sea salt
• •1 tsp dried sage(or 1 tbsp fresh)
• •1/2 tsp fennel seeds(lightly crushed)
• •1/2 tsp black pepper
• •1/4 tsp garlic powder(optional)
• •1/4 tsp onion powder(optional)

Directions

1. 1

   Prep the meat: Cut pork shoulder into 1-inch cubes, removing any large connective tissue but keeping the fat. Place cubes on a baking sheet and freeze for 20-30 minutes until firm but not frozen solid. Chill grinder parts and mixing bowl in freezer.

2. 2

   Grind the pork: Set up your meat grinder with a 4.5-8mm (medium) grinding plate. Grind the chilled pork cubes into the chilled bowl. If meat smears or gets mushy, it's too warm - chill everything for 10 more minutes.

3. 3

   Mix the seasonings: Add salt, sage, fennel seeds, black pepper, garlic powder, and onion powder to the ground pork. Using your hands, mix vigorously for 3-4 minutes until the mixture becomes sticky and binds together. This protein extraction is crucial for links that don't fall apart.

4. 4

   Form the links: Divide mixture into 8 equal portions (about 4 oz each). Roll each portion into a sausage shape about 3-4 inches long and 1 inch thick. Place on a plate lined with parchment paper.

5. 5

   Cook the sausages: Heat a large cast-iron skillet over medium heat (not too high or they'll burn outside before cooking inside). Add sausages, leaving space between them. Cook 4-5 minutes per side, turning occasionally, until deeply browned on all sides and internal temperature reaches 160°F (12-14 minutes total).

6. 6

   Rest and serve: Transfer to a plate and rest for 3 minutes. Serve hot with eggs for a complete breakfast.

7. 7

   Storage and reheating: Let sausages cool completely, then store in an airtight container in the fridge for up to 4 days. To freeze: wrap individual links in plastic wrap, then place in a freezer bag for up to 3 months. Reheat in a skillet over medium heat for 2-3 minutes until heated through, or microwave for 45-60 seconds - the skillet method keeps them crispy.

Nutrition Information