Alton Brown’s Breakfast Sausage

by | Jun 24, 2018 | Robb Decided to Cook | 0 comments

I can’t say enough about Alton Brown.  He got me into making sausage and I love his style and attention to how foods chemically interact with one another.  He is at the top of my <Anything to do with food> list.

If you haven’t watched the sausage episode of Good Eats, stop reading this post right now and go watch it.  The recipe and everything is on the site and its all great information.

When I make sausage, I am not quite as stringent as he is with keeping the ground meat cool as you make it.  Although I typically make sausage when its cooler out.  This summer I may be more apt to go with the ice.

I am using a KitchenAid mixer with the meat grinding attachment.  There’s nothing like grinding up pounds of pig or chicken flesh in a grinder to fry and eat!  Gross sounding maybe… but eat this sausage and you will agree with me 100%.

I really like spice.  The recipe is a little on the spicy side to people who are… spice sensitive.

 

Breakfast Sausage Ingredients:

  • 2lbs Pork Butt (Also called Pork Shoulder – Because butts and shoulders are so similar)
  • 1/2 lb Fat Back (This is pig fat. It can be tricky to get. Some butchers keep it for their own sausage)
  • 2 tsp Kosher Salt or Sea Salt
  • 1 1/2 tsp Ground Black Pepper (I like Butcher’s Pepper)
  • 2 tsp Sage Leaves – Fresh chopped fine.  If you are using dry I would half this.
  • 2 tsp Thyme – Fresh chopped fine. Again, if dry, half this.
  • 1/2 tsp Rosemary Leaves. Ditto as above.
  • 1 Tbsp Light Brown Sugar (I use dark cause that is usually what I have)
  • 1/2 tsp Ground Nutmeg.
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Red Pepper Flakes (I use these in almost everything I eat)

Directions

So the awesome thing about a sausage recipe is that really, all you need are the ingredients.  You are grinding all that crap up into a big ball of mush.

The most difficult part is cubing up the port and fatback into 1/4 inch cubes. Often mine are closer to 1/2in or 3/4in.  But get them ground up enough so your spices have some surface area to penetrate. Cube up the fatback as well.  Mix everything and let it set for an hour or overnight in the fridge.

Once you are ready, grind it up and eat away!

PS... If you read this post and enjoyed it, please leave a comment or share it with a friend!

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