ISO good breakfast sausage recipe

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Ksm

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Jul 18, 2021
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On a boat
Our local store has both pork picnics and pork butts on sale for a really good price, so I think I want to try and make my our sausage.

I know I like sage in my sausage. Other than that I have no idea what makes a good sausage. Lots of different variations online.

Would love to hear from anyone that had a good recipe.

Not worried about making links, just loose sausage for patties.

Thanks in advance
 

Aunt Bea

Master Chef
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Mar 14, 2011
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near Mount Pilot
I would grind the pork, freeze it, and season it a pound at a time until you find a recipe that you are happy with.

Ground pork is also a nice addition to meatloaf or meatball mix.

These Irish Bangers taste like Christmas morning to me.

Irish Bangers

1 pound ground pork shoulder
1/3 cup chicken stock or water
¼ cup dry bread or cracker crumbs
1 t salt
1 t ground black pepper
¼ t ground ginger
½ t mace or allspice
¼ t nutmeg
¼ t sage or poultry seasoning, I use Bell's

Mix well and refrigerate for a day or two prior to pan frying.
 

Ksm

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On a boat
Aunt Bea,
Thanks. I had the same idea about doing a pound at a time. Love the Irish banger idea.

Andy
Thanks for the link. That looks like a flavor profile I would like
 

taxlady

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near Montreal, Quebec
I have a pretty good recipe for breakfast sausage. I'm not sure exactly where I have it or if I even ever typed it up. I have a pretty good recipe for Italian sausage. I'm still tweaking both of those to our taste. Let me know if either of those is of interest.
 

Chief Longwind Of The North

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USA,Michigan
Not exactly breakfast sausage, but this sausage created in Michigan's Upper Peninsula is a treat. It can be formed into oval patties, and topped with a marinara and Provolone to make the famed Cudighi sandwich, served on a hoagie bun, or made into patties, fried, and served with eggs.

Cudighi Recipe​

Ingredients:​

* 1 (6 pound) pork butt (partially frozen)
* 1 tablespoons salt
* 1 teaspoon pepper
* 1/2 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon allspice
* 6 garlic cloves
* 1 cinnamon stick
* ¼ tsp. cloves
* 2 tbs. sage
* 1 tbs. Thyme

Cut pork into 1 inch strips. Grind pork and add 1 cup ice cubes. Place in fridge.

Mix together the salt, pepper, cinnamon, nutmeg and allspice, and pork.
In 1 cup of water, or wine vinegar, combine the cinnamon sticks, garlic and cloves. Boil this mixture for 5 minutes and let completely cool.

Strain this mixture, reserving the liquid and work the liquid into the meat. Let meat season in refrigerator for 2-3 days. Shape into patties, and fry.

Breakfast Sausage:
Ingredients:
2 tsp. brown sugar
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon dried marjoram
⅛ teaspoon crushed red pepper flakes
1 pinch ground cloves
1 1/2 lbs. lean pork (Pork should be partially frozen before grinding)
2/3 lb. pork fat

Grind together the lean pork, and pork fat through a medium grinding disk. Work in herbs, and spices, and run through the grinder again. Stuff into casings, or wrap in 1 lb. bulk packs.

After making the sausage, fry a small patty to test seasonings. Adjust as required

Tip: Maple syrup can be used in place of the brown sugar and makes great sausage.

Alton Brown's Breakfast Sausage, simple, and tasty:
https://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe-2103185

Seeeeya; Chief Longwind of the North.
 
Last edited:

pepperhead212

Executive Chef
Joined
Nov 21, 2018
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Location
Woodbury, NJ
That sounds almost exactly like the recipe I was going to suggest, with those 3 fresh spices, though mine has a little more rosemary. The method is one I use in all of my sausages - dice the meat up, and mix with the salt and seasonings to coat, and refrigerate overnight, maybe even in the freezer for 15 min, before going into the grinder.
 

Ksm

Cook
Joined
Jul 18, 2021
Messages
67
Location
On a boat
I have a pretty good recipe for breakfast sausage. I'm not sure exactly where I have it or if I even ever typed it up. I have a pretty good recipe for Italian sausage. I'm still tweaking both of those to our taste. Let me know if either of those is of interest.
I would love your recipes if possible. I am going to experiment one pound at a time. I am excited to try all these different flavors.
 

Ksm

Cook
Joined
Jul 18, 2021
Messages
67
Location
On a boat
Not exactly breakfast sausage, but this sausage created in Michigan's Upper Peninsula is a treat. It can be formed into oval patties, and topped with a marinara and Provolone to make the famed Cudighi sandwich, served on a hoagie bun, or made into patties, fried, and served with eggs.

Cudighi Recipe​

Ingredients:​

* 1 (6 pound) pork butt (partially frozen)
* 1 tablespoons salt
* 1 teaspoon pepper
* 1/2 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon allspice
* 6 garlic cloves
* 1 cinnamon stick
* ¼ tsp. cloves
* 2 tbs. sage
* 1 tbs. Thyme

Cut pork into 1 inch strips. Grind pork and add 1 cup ice cubes. Place in fridge.

Mix together the salt, pepper, cinnamon, nutmeg and allspice, and pork.
In 1 cup of water, or wine vinegar, combine the cinnamon sticks, garlic and cloves. Boil this mixture for 5 minutes and let completely cool.

Strain this mixture, reserving the liquid and work the liquid into the meat. Let meat season in refrigerator for 2-3 days. Shape into patties, and fry.

Breakfast Sausage:
Ingredients:
2 tsp. brown sugar
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon dried marjoram
⅛ teaspoon crushed red pepper flakes
1 pinch ground cloves
1 1/2 lbs. lean pork (Pork should be partially frozen before grinding)
2/3 lb. pork fat

Grind together the lean pork, and pork fat through a medium grinding disk. Work in herbs, and spices, and run through the grinder again. Stuff into casings, or wrap in 1 lb. bulk packs.

After making the sausage, fry a small patty to test seasonings. Adjust as required

Tip: Maple syrup can be used in place of the brown sugar and makes great sausage.

Alton Brown's Breakfast Sausage, simple, and tasty:
https://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe-2103185

Seeeeya; Chief Longwind of the North.
Thank you! This is going to be fun to try these different combinations!
 

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
28,806
Location
near Montreal, Quebec
I would love your recipes if possible. I am going to experiment one pound at a time. I am excited to try all these different flavors.
I'm editing them to make them presentable. I'll probably have them ready some time this evening. It's great getting a nudge to update recipes and make them presentable.
 

pepperhead212

Executive Chef
Joined
Nov 21, 2018
Messages
3,612
Location
Woodbury, NJ
I've put beer in them before, and it is good (used to do it when I used to get those free dregs, from the kegs). I've also used some wine in Italian sausage, which is very good.
 

Badjak

Senior Cook
Joined
Dec 24, 2010
Messages
140
Spain also does for some formulations ;)
By the way, talking Spain, if you can, check out Jeffrey Weiss book, Charcuteria.
It's a bit off topic, but still
 
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Ksm

Cook
Joined
Jul 18, 2021
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67
Location
On a boat
@Ksm I finally got the two recipes sort of presentable.
Mild Italian Sausage. To make it into hot Italian sausage, I imagine that adding some cayenne would work, or maybe a minced chilli pepper.
Breakfast Sausage
If you try them, especially if you make any changes, please let me know how you liked it.
So I kinda used a combination or your recipe and chef longwind’s. I just added the brown sugar to your recipe. We really liked the slight sweetness it added.

Thanks again!
 
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