Last week, I had more pork butt than needed for our Chorizo sausage experiment so took the extra two pounds along with some of the fat back left from the Merguez project and made pork breakfast sausage. Yum! I've made breakfast sausage patties before using ground pork and ground turkey purchased at the grocery. This homemade breakfast sausage puts that to shame. The fat back infuses the sausage with flavor and moisture. Don't skip it! Find a local farmer and go buy yourself a slab.
We decided to do this on the fly so I went to a trusted source -- Alton Brown -- for a recipe which we followed exactly, except for using dried, rather than fresh, sage because I somehow forgot to plant sage in my herb garden.
Homemade Breakfast Sausage
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon dried sage
- 2 teaspoons finely chopped fresh thyme
- 1/2 teaspoon finely chopped fresh rosemary
- 1 tablespoon light brown sugar
- 1/2 teaspoon fresh grated nutmeg
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- 2 pounds pork butt, cut into 1/4-inch dice
- 1/2 pound fat back, cut into 1/4-inch dice
- Mix together the spices (salt through red pepper flakes).
- Use the mixer to combine the diced pork butt and fat back with the spice mixture and then chill for 1 hour.
- Using the fine blade of a grinder, grind the pork mixture into a bowl immersed in an ice bath.
- Form the ground pork into 2-inch rounds.
- Refrigerate and use within 1 week or freeze for up to 3 months.
- To cook the sausage, sauté the patties over medium-low heat in a non-stick pan until they are brown and cooked through, approximately 10 to 15 minutes.
Yield: 16 2-inch patties
Prep time: 1 hour (including dicing the pork butt and fat back)+ 1 hour downtime while the mixture chills
Cook time: 15 minutes
I made patties for the next morning's breakfast and froze the rest, some in patties and some in bulk form to use in frittatas, breakfast wraps and the like. I had my homemade breakfast sausage patty on a toasted Bays English muffin with an egg scrambled with fresh thyme. Low-fat and heart-healthy? Not one bit. You may have to eat berries and granola for breakfast the rest of the week to make up for it, but I promise this indulgence is worth it!
I've linked this recipe to the Hearth & Soul Recipe Hop over at A Moderate Life.