How To Use Breakfast Sausage Recipe

How To Use Breakfast Sausage Recipe – . You have full control over the quality of the ingredients that go into making them and good choices always pay off in the end.

Charctuterie making has been a hobby of mine for several years now. I started with the simple art of making fresh sausages like these homemade breakfast links and then started making my own bacon and Canadian bacon. Eventually I graduated to making the more complicated forms of charcuterie, namely fermented and dried meats including salami, pepperoni, coppa and pancetta (recipes to come!).

How To Use Breakfast Sausage Recipe

How To Use Breakfast Sausage Recipe

While dried meats require the utmost precision, care and supervision (not to mention extra specialized equipment), fresh sausages on the other hand are not only super easy to make, they are also a lot of fun!

Easy Sausage Casserole Breakfast Recipe (cheesy!) Dinner, Then Dessert

When I make sausage, I usually like to take the trouble to pull out the meat grinder and sausage stuffer, so I make a bulk batch that I can freeze – then I can easily pull them out and throw them into the frying pan as needed.

Whether you’re already an experienced sausage maker or just starting out, you’ll love this recipe for Homemade Breakfast Sausage Links!

Before we get started, I want to share a few resources with you. Once you have the basics of how to make sausages, you can create your own flavors and combinations, which I especially enjoy doing. But having one or two good books to learn from and practice is a must. I got through

Charcuterie and sausage making books over the past few years and these remain my favourites:

Homemade Maple Sage Breakfast Sausage

Great Worst Recipes and Meat Curing by Kutas is a classic and one of the first comprehensive books written on the subject. It’s a no-nonsense, straight forward book full of recipes. Charcuterie: The Craft of Salting, Smoking and Curing by Ruhlman has also been a very popular book. The current edition is being edited and updated. I have the previous edition and there are inaccuracies and errors in it which the newest edition has probably fixed, but I still hear complaints about it. Still, I love this book as a source of inspiration for some great recipes. Olympia Provisions: Cured Meats and Tales from an American Charcuterie is the newest kid on the block and it’s both a fun and inspiring read. The author, Elias Cairo, is the founder of Olympia Provisions in Portland Oregon and owns several restaurants and butchers there. This book contains several of his most popular recipes. The recipes are very well made and you will love the end results.

The last two books were both written by Stanley & Adam Marianski:  The Art of Making Fermented Sausages and Home Production of Quality Meats and Sausages. Although these are a very dry read, definitely not full of inspiring stories or beautiful pictures, I consider this one

To anyone who is serious about wanting to learn the art of charcuterie and sausage making. Consider them the most comprehensive how-to guides on the market. There is not a single question that is not answered in these books. Especially if you plan to dive into dry cured meats, The Art of Making Fermented Sausages is a

How To Use Breakfast Sausage Recipe

Cut the pork butt into 1/2 inch pieces and freeze them for about 45 minutes to bring them to a temperature of 32 degrees F (0 Celsius). (See note in the recipe box below for an explanation of why keeping the meat is so critical.)

Sausage Patties, Easy Homemade Recipe

Grind the pork through a 1/4 inch (6mm) die. Grind the meat quickly in the bowl of a stand mixer (ideally have the bowl on top of an ice bath to keep the meat cold) and then grind it all a second time. Chill the meat in the refrigerator while you assemble the spice mixture.

I use the STX International Turbo Force Electric Meat Grinder. With 3000 watts, 3 speeds and a 3-year warranty, it has high ratings and comes highly recommended by most review sites as the best bang for the buck.

Remove the ground meat from the refrigerator and put it on the stand mixer equipped with a paddle attachment. Add the herb mixture and the ice water.

Mix the meat mixture with the paddle for 3-4 minutes until threads start to appear in the meat: if you take a lump of meat and pull it apart with your fingers, you will see small threads pulling apart – see photo below right.

Easy Breakfast Sausage: With Homemade Seasoning Mix

Chill the mixture in the refrigerator while you prepare the sausage stuffer. Take a little of the meat mixture, fry it up, taste it and adjust the taste if necessary.

I use the Super Deal Heavy Duty 5L Vertical Sausage Stuffer and am happy with it. We have very carefully researched the sausage stuffers on the market and specifically chose this one because of its large capacity and 100% metal construction (no plastic parts = unbreakable) and because it is easy to clean. (I strongly recommend NOT using the Kitchenaid grinder and stuffer attachments – I have them and have tried them and trust me, you will be very frustrated.)

Fill the sausage stuffer with the prepared sheep intestines, fill the sausage stuffer with the meat mixture, and fill the intestines carefully to avoid air gaps, while not overfilling the intestines either.

How To Use Breakfast Sausage Recipe

Note:  Sheep intestines are more challenging to work with than hog intestines and they take some getting used to. Be sure to always keep them wet and use a sufficiently small filling tube.

Breakfast Pork Sausage Recipe

Now that the sausages are ready, you have two options: Cook the sausages by heating some oil in a frying pan and frying the sausages for about 3 minutes on each side until browned and cooked in the center (internal temperature of 155 degrees F ).

OR you can poach (do not boil) the sausages in lightly salted water until their internal temperature reaches 155 degrees F, then cool them in ice water, wrap them and store them in the refrigerator for up to a week or in the freezer for up to 2 months.

Nothing beats the quality and taste of homemade sausages and your morning taste buds are in for a real treat!

*It is essential to keep the meat cold enough throughout the process so that the proper definition between the lean meat and the fat is visible, otherwise if the fat is smeared into the meat and smeared into the meat, the sausages will not have a good texture (if this happens use the ground sausage for cooking as you would Italian sausage. Keeping the meat well chilled will also prevent bacterial growth.

Sausage And Potatoes Breakfast Hash + Wonkywonderful

* If you prefer, you can skip the sausage stuffing process and just form the mixture into patties and fry them. (Feel free to make half or a quarter of the recipe if it doesn’t make it in bulk.)This recipe for Country Breakfast Sausage is a great recipe to start the day! Made with ground pork, fresh herbs, and spices and better than any store-bought version. The whole family will be on the menu every time and ready for breakfast!

Making your own breakfast is really easy. Once you take your first bite of this country sausage recipe, you will love this easy recipe.

Now that you know how simple it is to make the “good stuff:” at home, here are some other easy recipes that you can use sausage in Sausage Crescent Roll Casserole, Cornbread Sausage Dressing,

How To Use Breakfast Sausage Recipe

This ground pork recipe is so versatile! You can use it to make a sweet sausage or spice it up for a little kick. If you have the ability to make your own meat mixture, you will love to control that perfect classic taste of breakfast sausage!

Sausage In The Air Fryer

Step 2-Add in a large bowl the ground pork, spice mixture, and mix well with your hands until combined.

Step 3-Divide the pork into 15 balls and then shape it into a sausage patty. Gently press your thumb into the center to form a small dent. This will give you a nice even patty once cooked.

Step 4-Heat a large skillet over medium heat, place a few patties in the skillet and cook for 4-5 minutes and then flip and cook for another 4-5 minutes or until internal temperature reaches 160 degrees.

My Blueberry Waffles and IHOP Pancakes are great choices. You can also just drizzle a little maple syrup on top to make a sweet and salty recipe as well.

Learn How To Make Homemade Breakfast Sausage

Fresh herbs are great for adding a ton of flavor, but dried herbs work too! One teaspoon of dried herbs is equal to one teaspoon of fresh.

To heat up this delicious homemade country sausage, you can heat it up low and slow on the stovetop or pop it in the microwave for a few seconds.

I love that you can freeze this recipe for later! You can freeze it before you cook it, or after you cook it too! Wrap each patty in a piece of plastic wrap and place them in a ziplock freezer bag. Thaw in the refrigerator overnight and cook as directed.

How To Use Breakfast Sausage Recipe

2. In a large bowl add the ground pork, and spice mixture and mix well with yours

Simple Homemade Breakfast Sausage

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