Breakfast Sausage
Original Source: Alton Brown from Food Network
Servings per Recipe: 2 lbs of sausage or 16 patties
Description: Need a Meat Grinder.
Ingredients
- 2 pounds pork butt (2 ½ pounds with bone), diced into 1/4-inch pieces
- ½ pound fat back, diced into 1/4-inch pieces
- 2 tsp kosher salt
- 1 ½ tsp freshly ground black pepper
- 2 tsp finely chopped fresh sage leaves
- 2 tsp finely chopped fresh thyme leaves
- ½ tsp finely chopped fresh rosemary leaves
- 1 Tbsp light brown sugar
- ½ tsp fresh grated nutmeg
- ½ tsp cayenne pepper
- ½ tsp red pepper flakes
Dad Farris’ Touch
1 Pinch of Coriander 1 Pinch of Marjoram
Instructions
- 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, sauté patties over medium-low heat in a non-stick pan.
- Sauté until brown and cooked through, approximately 10 to 15 minutes.