Prep 30 mins
Cook 15 mins
Buddah, my DH, made up this recipe several years ago. We couldn't buy decent breakfast sausage, so, he fiddled around with different ingredients until he got the blend he wanted. This beats any commercial stuff we've ever had. It's so simple to mix up, generally, with stuff you already have on hand. The servings are a guess because it depends on the size of each pattie you make, out of a one pound package. Hope it works out good for you, too!
- 5 lbs ground pork
- 2 tablespoons salt
- 1⁄4 tablespoon white pepper (black, is okay)
- 1⁄2 tablespoon rubbed sage (sage leaves are okay)
- 1⁄2 teaspoon ground ginger
- 1⁄2 tablespoon ground nutmeg
- 1⁄2 tablespoon thyme (ground or leaves)
- Place the 5 pounds Ground Pork in large mixing bowl.
- Measure out each spice, place in a dixie cup or small glass.
- Mix together thoroughly.
- Sprinkle spices evenly over Ground Pork, a little at a time, and mix into the meat, with your hands, until incorporated.
- Keep adding spices, in small amounts, working them into the Ground Pork, until all is used up, and worked into the meat.
- Cover bowl with a tight lid, or, plastic wrap, and let set in the fridge, overnight.
- This helps the spices blend into the meat.
- Next morning, remove bowl from fridge, let set on the counter for about 20-30 minutes.
- (This makes the meat easier to work with).
- Form meat into 1 pound shapes, and place each pound in a freezer bag, label, and place in freezer.
- Pull a package out of the freezer, allow to thaw, fry it up, and enjoy!
This was great. I was wanting some sausage for biscuits and gravy when I stumbled across this one. The pork I had was so lean that I had to add some butter to the skillet to make the gravy but the flavor of the sausage was spot on. Thanks for sharing this one.
I thought this was good. DH thought it was alright. I think the nutmeg was a little odd.
Exactly the flavor we were looking for. We added a bit of marjoram and 10 small hot peppers. We left out the salt and added salt directly to the meat at the end (about .5 teaspoons per pound). We needed far more spice than called for here: about 1.5 tablespoons per pound ground pork (mixture WITHOUT salt).