Total Time
24hrs
Prep 24 hrs
Cook 0 mins

Plan ahead the pork mixture must be refrigerated for 24-48 hours to blend the flavors together before making the patties. I usually get about 18-20 patties out of this, but the yield will vary depending on how large you make them --- you may adjust the amount of sugar but I recommend making the first batch using the stated amount, you might prefer it sweeter but for my family 1 tablespoon is just the perfect amount --- these are very good between biscuits :)

Ingredients Nutrition

Directions

  1. In a small bowl mix all the spices together.
  2. Place the ground pork into a large bowl; add in the spices to the pork and mix using clean hands until well combined.
  3. Cover and chill for 24 hours.
  4. Place the pork mixture between two pieces of greased waxed paper; using a rolling pin, roll out the pork to about 1/2 inch thickness (or to desired thickness, gathering up the ends to re-cut).
  5. Remove the top piece of waxed paper.
  6. Using a 3-inch biscuit cutter cut into rounds.
  7. Place the rounds onto a baking sheet and freeze until ready to use.
Most Helpful

4 5

These could use more pepper, the flavor was bland for our taste. A good basic sausage, tweak it to suit your own tastes. We use 3 parts of pork cushion meat to one part pork fat, which is an excellent ratio, and grind them several times for a uniform texture.<br/>September 21, 2013: Had some from the freezer for breakfast today, found them to be much more flavorful after "aging", so came back to add a star to my rating. Will make this gain (but with some more pepper for me).

5 5

Loved this sausage. Will definitely do it again. We didn't find this too spicy at all. I may add some savory next time for the extra peppery flavor we love. First class recipe. Thanks.

5 5

I made these for "breakfast for dinner" tonight, and served them with pancakes and eggs. They were really delicious - the flavor was spot on. The only thing we didn't love was the texture; they were a little dense. I'm thinking it's probably because the meat I ground was pork loin and it was pretty lean. I didn't have any extra fat to add to it, but next time I'm going to try to get some at the grocery store and add it in. They will probably be a little more tender with that extra bit of fat.
Thanks for a great recipe!