Homemade Breakfast Sausage Recipe
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Why buy pre-made breakfast sausage when you can make your own more flavorful version at home? Breakfast sausage is an American invention, we think, and its distinctive character comes from a touch of maple syrup. Our homemade breakfast sausage recipe amp up any breakfast and is wonderful as either links or as patties.
Ingredients
Instructions
Prep. Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making.
Slice the meat and fat into ½ inch (1.3 cm) cubes, removing gristle and sinew. Place it on a plate or pan in the freezer, along with the grinder parts that will contact the meat. Leave it there for about 20 minutes, until it is firm, but do not let it freeze. This makes grinding easier.
Combine the dry ingredients in a bowl. Toss with the meat. Grind it with a ¼ inch (6.4 mm) die. Mix in the jalapeño and maple syrup.
Pinch off a small piece of the sausage and cook it in a frying pan, then let it cool and taste to see if the seasoning is to your taste. Form it into patties, meatballs, skinless tubes, or encase it in hog casings, or if you want smaller links, lamb casings.
Serve. Once done, you can grill or smoke it, or store it in the fridge for about 5 days or in the freezer for about a month.
Nutrition
- Calories
- 179 kcal
- Carbohydrate Content
- 3 g
- Protein Content
- 5 g
- Fat Content
- 16 g
- Saturated Fat Content
- 6 g
- Cholesterol Content
- 31 mg
- Sodium Content
- 315 mg
- Fiber Content
- 0.2 g
- Sugar Content
- 2 g
- Unsaturated Fat Content
- 9 g
- Serving Size
- 1 serving
