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    Home » Our latest posts » Breakfast and Brunch

    Spicy Sage Breakfast Sausage

    February 26, 2015 Filed Under: Breakfast and Brunch, Main Courses with Meat

    Jump to Recipe Print Recipe
    Turn plain ground pork into Spicy Sage Breakfast Sausage with the addition of a few basic spices. 

    This Spicy Sage Breakfast Sausage is nothing more than ground pork mixed with plenty of spices like sage, ginger and pepper. And the best part of making it yourself is you can customize it with the amount of spices your family likes best.

    breakfast sausage patties and mini pancakes on a plate with text "spicy sage breakfast sausage"

     

    To make the breakfast sausage it was just a matter of blending the spices, mixing it into the meat and shaping them into patties. Or shape it into a tube like you'd buy at the store, wrap in waxed paper and freeze in a zip to lock bag.

    Use meat with at least 20% fat. I know you will be tempted to cut that down. DON'T, unless you like dry tough sausage. I know of what I speak (translation: I did it once and the sausage was awful).

    Adjust the spice amounts to your family's taste. I had to cut back on the peppers for Sir Snubs A Lot so I added a bit more sage. I omitted the MSG and only left it in the recipe as "optional" because that's what his cousin had written. Some people really notice it (my mother for one) and I know a few people with an allergy to it. I don't knowingly put it in anything.

    [click_to_tweet tweet="Make your own homemade breakfast sausage by mixing some ground pork with spices. Yes, it is that easy. #homemadesausage #breakfastsausage" quote="Make your own homemade breakfast sausage by mixing some ground pork with spices. Yes, it is that easy. #homemadesausage #breakfastsausage" theme="style2"]

    Spicy Sage Breakfast Sausage

    Spicy Sage Breakfast Sausage
    Print Recipe Pin Recipe

    Ingredients
     

    • 10 lb pork butt or shoulder (ratio of fat to meat should be at least 20-80 or 30-70)
    • 5 tablespoons salt
    • 2 tablespoons rubbed sage
    • 1 tablespoon sugar
    • 1 tablespoon white pepper
    • 3 teaspoons ground nutmeg
    • 3 teaspoons thyme
    • 2 teaspoons cayenne (red pepper)
    • 1 teaspoon ginger
    • 2 cups water (ice cold)
    • ½ teaspoon MSG (optional)

    Instructions
     

    • Double grind pork through medium fine plates.
    • Blend remaining ingredients in a blender, blend on low 30-60 seconds.
    • Mix spices with ground pork until thoroughly blended (several minutes). Shape into patties and refrigerate overnight, or freeze in zip-to-lock bags.
    • Cook thoroughly and enjoy.

    Until next time, happy eating.
    ~Audrey

     

     

     

     

    « Light Carrot Cake: Moist and Flavorful with Less Fat and Sugar
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    Reader Interactions

    Comments

    1. Jen@The Evolution of Mom

      March 02, 2015 at 8:26 am

      Wow! This is pretty impressive. You made great use of the entire roast. It looks yummy!! Thanks for sharing on Momma Told Me.

      ~Jen

      Reply
    2. Lorelai @ Life With Lorelai

      March 02, 2015 at 12:32 pm

      Talk about getting the most out of a sale! You did an amazing job, and your sausage looks delicious. Thanks for sharing at the #HomeMattersParty - we hope to see you again next week. 🙂

      ~Lorelai
      Life With Lorelai

      Reply
    3. Ashley Mullen

      March 03, 2015 at 4:55 pm

      Thank you for linking up to Creative K Kids' Tasty Tuesdays Linky Party. I have pinned your post to the Tasty Tuesdays Pinterest Board.

      Reply
    4. Grace

      March 04, 2015 at 8:50 pm

      I think I should invest in one of those things! These sausages look so scrummy. Stopping by from the Bajan Texan... would love for you to stop by my baking blog to say hello 🙂 x

      Reply

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