Making Pork Breakfast Sausage

| 1/10/2013 7:49:36 PM

Homemade sausage is a delicious and economical way to use all the bits of pork meat. After butchering our pig it is time to make pork sausage. As my husband was cutting pork steaks and other cuts of pork I was putting aside the odds and ends of pork meat to use in the pork sausage. I cut these bits of pork meat and fat into about 1 inch cubes.

Next comes the fun part. I create different flavors of sausage by combining spices and herbs. I add salt to my pork sausages, but if you are on a low salt diet you can simply reduce the amount of salt you use or leave it out altogether. The best part of making my own sausage is the ability to control the ingredients that go into my sausage. Below is a basic breakfast sausage blend for 12 pounds of sausage.

Sausage Ingredients 

12 pounds of combined pork meat and pork fat (I do a 75% meat and 25% fat blend. You can control your own ratio but, sausage has to be mixed with sufficient amount of fat to cook properly.)

4 tablespoons of kosher salt

6 teaspoons of dried sage

April Hughes-Spann
1/1/2014 7:42:58 AM

Great recipe. I would love to try this. I don't raise my own pork, so I would like to know what bits of the pig you can buy to make your own sausage. I tried before with just "ground pork" and the patties were too dry. Not enough fat, I assume. Any suggestions?

Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds

click me