Homemade Savory Pork Breakfast Sausage

My husband started making homemade sausage about 10 years ago. He started the conversation Monday with, “Do you have any sage?” (I gave him that look that says Have You Been Listening AT ALL for the Last Year.) Then I smiled, and asked, “How much do you need?” That is how we decided to make sausage on a random Monday night. We wanted to use fresh herbs, so I cut Rosemary, Sage, and Thyme from the Herb Garden.

Rosemary, Sage, & Thyme

Tools:

• Chef’s Knife
• Cutting Mat
• Herb Stripper
• Prep Bowls
• Kitchen Aid Mixer with Grinder Attachment
• Large Bowl to catch the ground meat
• Plastic Gloves
• 12″ Nonstick Skillet
• Kitchen Scale

Ingredients:

• 5 1/4 Lbs Boston Butt, trimmed
• 1 1/2 Lbs Boston Butt fat (that was trimmed off of the roast)
• 5 Tsp Kosher Salt
• 4 Tsp Black Pepper
• 3 Tbsp Fresh Chopped Sage
• 2 Tbsp Fresh Thyme
• 2 Tsp Fresh Chopped Rosemary
• 2 Tsp Brown Sugar
• 1 1/2 Tsp Nutmeg
• 1 1/2 Tsp Cayenne Pepper
• 2 Tsp Crushed Red Pepper

Instructions:

1. Trim the roast separating the fat from the meat.
2. Weigh out the meat to know how much seasoning is needed.
3. Grind the meat and fat separately with the Kitchen Aid mixer fit with the Grinder Attachment.
4. Mix the fat and meat together, using about a cup of water to keep your hands/gloves from getting too sticky.
5. Add seasonings, chopped and measured into the prep bowls. You will need about a Tbsp of Sage for each pound of meat.
6. Continue to mix by hand until all seasoning is mixed in evenly
7. Weigh out to make patties similar sizes; we made 4 oz patties. 125 calories after they are cooked. #eatlessmovemoreprayalot
8. Brown in skillet
9. Vacuum seal for the freezer.

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