Breakfast Sausage (Pork-Based, Mild)

Name: Breakfast Sausage (Pork-Based, Mild)
Ingredients: 1 kg Pork shoulder (ground or grind at home); 200 g (for moisture) Pork fatback (or bacon fat); 2 tsp Sage (dried); 1 tsp Marjoram (dried); 1 tsp Thyme (dried); 2 tsp Salt; 1 tsp Black pepper; ¼ tsp Nutmeg (ground); 2–3 m Sausage casings (hog casings, optional)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesBreakfastSausageFromScratchPorkMildHomemadeGrinding

Nutrition (per serving)

250Calories

18 gProtein

2 gCarbs

20 gFat

1 gSugar

800 mgSalt

Ingredients

1 kg Pork shoulder (ground or grind at home)
200 g (for moisture) Pork fatback (or bacon fat)
2 tsp Sage (dried)
1 tsp Marjoram (dried)
1 tsp Thyme (dried)
2 tsp Salt
1 tsp Black pepper
¼ tsp Nutmeg (ground)
2–3 m Sausage casings (hog casings, optional)

Method

If not pre-ground, chill meat & fat 1 hour → cut into 2–3 cm cubes → grind using coarse plate on meat grinder (or food processor in batches).
Mix ground pork + fat in large bowl → add all spices, salt, pepper, nutmeg → mix by hand 2–3 min until evenly distributed and slightly sticky.
Test flavor: fry small patty → taste → adjust seasonings (e.g. more salt or sage).
If stuffing casings: soak casings in warm water 30 min → rinse inside/out → load onto sausage stuffer tube → push meat mixture through, twisting every 10–15 cm for links.
If caseless: form into patties or logs → refrigerate 1–2 hours to firm.
Cook: fry patties 4–5 min per side until internal 71 °C (160 °F), or poach links in water 10 min then fry/grill.
Store raw in fridge 2–3 days or freeze up to 3 months — classic mild breakfast sausage.