Breakfast Suasage
Simple homemade breakfast sausage to keep on hand in your freezer for a quick meal. Use parchment paper squares to freeze individual patties without them sticking.
Breakfast Sausage
Simple homemade breakfast sausage.
Equipment
- 1 Meat Grinder
Ingredients
- 7 lbs. pork shoulder
- 3 1/2 tbsp sage
- 1/8 cup Thyme
- 1/8 cup salt
- 1/4 cup brown sugar
- 1 tbsp black pepper optional
- 2 tsp. red pepper flakes
- 2 tsp nutmeg
- 2 tsp. cayenne pepper
Instructions
- Grind the pork shoulder.
- Mix the ground pork and all of the seasoning together.
- place 2 to 3 ounces of the mixture between two pieces of parchment paper squares.
- using a small plate gently press the mixture into a patty.
- Place patties in a Ziplock bag and freeze until ready to cook.
Alternative option
- instead of making patties this sausage mixture can be portioned out in freezer bags for making sausage gravy or to individually pat out different size patties according to your needs.
Notes
Can be placed in the freezer on a baking sheet or bus tub, then separated before bagging to prevent them from sticking to each other for easy access later.
You will get about 10 sausage patties per 1 lb. of pork.
