Breakfast sausage is easy to make and is started the night before to allow the flavors to mellow. It can also be frozen for several weeks and makes about 2 pounds of sausage, without all the preservatives and additives found in commercial sausage. It’s great made into patties and served with pancakes and maple syrup. It is also good used in bulk for turkey stuffing.
Homemade Breakfast Sausage
1 pound boneless pork shoulder, cut into 1-inch cubes
1/2 pound boneless beef chuck, cut into 1-inch cubes
6 ounces pork fatback, partially frozen, cut into 1/2-inch cubes
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried marjoram leaves
1/2 teaspoon sweet paprika
1/4 teaspoon ground coriander
1. Combine pork, beef, and fatback in large shallow dish. Mix remaining ingredients together and sprinkle over meat; toss to blend. Place mixture in a food processor fitted with the metal blade, and with 3-to-5 two second pulses, mix until meat is coarsely ground, but holds together. Take one Tablespoon of sausage and fry it; taste and adjust seasonings to your liking.
2. Shape mixture into ten or twelve patties. Wrap each patty in plastic wrap and refrigerate overnight to blend flavors. In the morning, pan-fry or broil patties, turning once, until brown on both sides and juices run clear when pierced with a fork. Or if desired, after patties have refrigerated overnight, you can now put them in the freezer by leaving them in their wrap and then placing them in a plastic freezer bag. Take out as needed and thaw, refrigerated, in the plastic wrapping. Freeze up to three weeks.
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