Breakfast Sausage
Breakfast Sausage
- Level: Intermediate
- Yield: 2 pounds or 16 (2-inch) patties
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 220
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 20
- Cholesterol
- 70
- Sodium
- 270
- Total: 1 hr 45 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 15 min
- Level: Intermediate
- Yield: 2 pounds or 16 (2-inch) patties
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 220
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 20
- Cholesterol
- 70
- Sodium
- 270
- Total: 1 hr 45 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 15 min
Ingredients
2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
1/2 pound fat back, diced into 1/4-inch pieces
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon light brown sugar
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
Directions
Special equipment:
meat grinder- Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.
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