Ground Sausage
Country Breakfast Sausage
Sage Forward Breakfast Sausage
No casing, no stuffer, no special gear — grind, season, and it is patties or a pan by morning. Rubbed sage is the flavor everyone actually recognizes as breakfast sausage, so do not cut it. The fastest way to turn a pile of trim into something the family eats without asking what it is.
What goes in it
- Kosher Salt
- Coarse Black Pepper
- Rubbed Sage or Ground Sage
- Thyme
- Coriander
- Ground Nutmeg
- Ginger
- Garlic Powder
- Onion Powder
- Brown Sugar
- Red Pepper Flakes
- Ice Cold Water
Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.
The meat
Lean Wild Game · Lean Beef · Pork Butt · Pork Shoulder
How it's made
- Grind the meat through a 1/4" plate. Keep meat cold.
- Add dry seasonings to ground meat and mix to distribute evenly. The sage-thyme-brown sugar combination is the classic breakfast sausage trinity.
- Add ice cold water to meat and continue mixing until you have good protein extraction.
- Form into patties, stuff into sheep casings for links, or pack into 1-lb sausage freezer bags (chubs) for bulk.
- Can be wrapped and frozen for up to 3 months.
- Always cook ground sausage thoroughly before serving.
Safety
- Keep meat cold during grinding
- Cook thoroughly before serving