The meat grinding fun continues. I have been looking forward to making some breaky sausage from the ground pork ever since we ground the pork. You see, I had already selected a recipe and everything. But I figured we should try to use up the breakfast sausage in the freezer. The top ten noted advantages to making your own sausage:
1) You know the ingredients.
2) You know if you are putting real meat into it (instead of Pink Slime or Moist and Meaty Dog Food…yes…that is an issue).
3) Um…cheaper! Pork loin: $2…spice prices purchased in bulk negligible. Albertson’s ADVERTISED price for pork breakfast sausage: $3.99/lb.
4) No gristle. Cook up a roll of Jimmy Dean or any other brand, and you have a whole mess’a’gristle. Gristle is not good eats, thank-you-very-much.
5) As Josh pointed out with breakfast this morning, it is not processed.
6) Do you notice a pattern forming in the list above?
7) When you make maple flavored sausage, it actually tastes like maple (instead of something that may have had a bottle of maple syrup passed in front of it only).
8) You can make it not taste like a salt lick. Again, open up a roll of breakfast sausage. Then, look at the sodium count on it. Then, eat said (salt lick) sausage.
9) You can modify a chosen recipe for what you have and what flavors you want to bring out.
10) Did I mention knowing what was going into the sausage?
The recipe I used is actually a variation of the recipe I used when I make Italian Sausage (same noted reasons as above but put exclamation marks behind #3). I did alter it to fit my tastes and ingredients on hand, but the original comes from the-site-formerly-known-as-Recipezaar. Check it out (with the other yummy variations) to find out what I did differently.
Maple Breakfast Sausage
Makes 1 lb. worth of patties (I made very thin, very small patties so that there would be lots of leftovers)
1 lb. ground pork loin
1 teaspoon fennel seed
1 teaspoon ground sage
1 teaspoon garlic powder
1/2 teaspoon black pepper (freshly ground)
1/2 teaspoon lemon pepper
1/4 teaspoon onion powder
1/4 teaspoon allspice
1/2 teaspoon salt (or as needed)
2 teaspoons olive oil
1 1/2 tablespoons pure Canadian maple syrup
1 dash ground cloves
1 dash ground ginger
1 dash ground nutmeg
Place ground pork into a large bowl. Measure and distribute other ingredients (except…and trust me on this…the maple syrup) evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Stir in maple syrup (otherwise the syrup’ed ground pork mixture sticks to the gloves and makes mixing it up nearly impossible). Refrigerate overnight.
Form into patties. Brown pork sausage in skillet. Serve with additional maple syrup if feeling particularly decadent.
I can’t stress this enough: check out the original recipe. The Italian Sausage variation is life-changing; trust me: include the red wine for the old-world flavor, as mentioned in the recipe.
Let me know if you tried it or have a sausage recipe to share!
This recipe I think was Muffin Approved, but he seemed more interested in playing trains than in eating breaky this morning.