Old German Breakfast Sausage Recipes

Homemade Breakfast Sausage Damn Delicious

WEBJan 16, 2021 · To shape the patties, scoop out 1/4 cup (about 2 ounces) of pork mixture and flatten to create 2 1/2- to 3-inch wide patties, forming …

Rating: 4.9/5(53)

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Homemade (15Minute!) Breakfast Sausage Recipe

WEBOct 12, 2019 · Add the breakfast sausage seasoning ingredients to a small bowl and mix. Place ground pork in a bowl and dump the …

Rating: 4.3/5(327)
1. Place the ground pork in a medium sized bowl.
2. Mix the seasonings together in a separate bowl or ramekin.
3. Pour the seasonings in with the pork and mix it together well with your hands. Make sure the seasonings are evenly incorporated throughout the pork but don't overmix.
4. Shape the sausage into 4-6 patties.

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BEST Homemade Breakfast Sausage (Links or Patties)

WEBJul 14, 2023 · In a bowl combine the salt, sage, thyme, ginger, white and black pepper, garlic and nutmeg. Remove the ground meat from the …

Rating: 4.9/5(27)
1. Cut the pork into 1/2 inch chunks and freeze them for about 45 minutes to get them to a temperature of 32 degrees F (0 celsius). Grind the pork through a 1/4 inch (6mm) die (I use this meat grinder). Grind the meat quickly into the bowl of a stand mixer (ideally have the bowl set atop an ice bath to keep the meat cold) and then grind it all a second time. Chill the meat in the refrigerator while you assemble the spice mixture.
2. In a bowl combine the salt, sage, thyme, ginger, white and black pepper, garlic and nutmeg.
3. Remove the ground meat from the fridge and place it on the stand mixer fitted with a paddle attachment. (If you have room in your freezer, pre-chill the mixing bowl.) Add the spice mixture and the ice water. Mix it with the paddle for 3-4 minutes until threads begin to appear in the meat (if you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart). Chill the mixture in the fridge while you prepare the sausage stuffer. Take a bit of the meat mixture, fry it up, taste it and adjust the seasonings if needed.
4. Thread the sausage stuffer with the prepared sheep casings, fill the sausage stuffer with the meat mixture, and fill the casings being careful to avoid air gaps while also not overstuffing the casings. Twist the sausages into links. Use a sausage pricker to prick any air bubbles out of the links.

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