Ground Sausage

Sunrise Camp Breakfast Sausage

Breakfast Style Sausage

• Savory
• Herb
• Sweet

What goes in it

• Kosher Salt
• Coarse Black Pepper
• Rubbed Sage or Ground Sage
• Thyme
• 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

1. Grind the meat through a 1/4" plate. Keep meat cold.
2. Add dry seasonings to ground meat and mix to distribute evenly. The sage-thyme-brown sugar combination is the classic breakfast sausage trinity.
3. Add ice cold water to meat and continue mixing until you have good protein extraction.
4. Form into patties, stuff into sheep casings for links, or pack into 1-lb sausage freezer bags (chubs) for bulk.
5. Can be wrapped and frozen for up to 3 months.
6. Always cook ground sausage thoroughly before serving.