Fresh Breakfast Pork Sausage

  • Prep Time

    2 hrs 25 mins

  • Cook Time

    1 hr

  • Serves

    10-13

  • Difficulty

    6/10

Fresh Breakfast Pork Sausage

You can make an excellent breakfast sausage using 100% pork butt. This product is of such high quality that it is never seen in a meat market and can only be had by making it yourself. You can also make a breakfast sausage using 50% pork butt and 50% pork trimming and you would still have a sausage of high quality.

Ingredients

  • 10 pounds boneless pork butt
  • 4 tablespoons salt
  • 1 tablespoon ground white pepper
  • 2 tablespoons rubbed sage
  • 1 tablespoon ginger
  • 1 tablespoon nutmeg
  • 1 tablespoon thyme
  • 1 tablespoon ground hot red pepper
  • 2 cups ice water
  • 22 mm fresh collagen casing
  • or 32-35 mm natural casing
  • or 22-24 mm natural casing

Steps

  • 1

    All the pork used to make sausage must be chilled at 32-35° F. Be sure that all the meat is free of blood clots, sinews, bone, skin, glands, etc.

  • 2

    Grind all the meat through a 3/16 or ¼ grinder plate and place in a mixing tub. Add all the ingredients and mix well until all of the spices are evenly distributed.

  • 3

    Assemble your sausage stuffer according to the manufacturer’s instructions. Slide the end of the casing onto the stuffer’s nozzle. Push the entire length of the casing onto the nozzle, leaving a small overhang at the end. Tie a knot at the end. prick a hole with a sausage pricker to let the air out.  

  • 4

    Start cranking the stuffer to push the meat into the casing. Fill the casing evenly, but avoid overstuffing as this can cause the casing to burst during cooking. Leave some space at both ends of the casing for tying. Tie off the ends.

  • 5

    Once a length of sausage is filled, you can twist it into individual links. Pinch the sausage at the desired interval and twist it several times. Alternate the direction of twisting for each link to prevent unwinding.

  • 6

    If there are any air bubbles, gently prick them with a sausage pricker.

  • 7

    It is very important that pork sausage not be allowed to remain at room temperature any longer than necessary. Place refrigerator as soon as possible and chill before cooking.