Homemade Fresh Ground Pork Sausage
A classic breakfast sausage made by grinding fresh pork shoulder and fat together, seasoned with sage and red pepper. The mixture requires kneading to develop proper texture and binding. This version skips casings for simplicity, forming into patties for pan-frying. Perfect for weekend breakfasts or as a base for sausage crumbles in other dishes. The 2-hour chill allows flavors to meld and makes the cold mixture easier to form.
Ingredients
- 2 pounds boneless pork shoulder, cubed
- 1 pounds fresh pork fat, cubedbacon fat1:1paleo
high
- 2 tablespoons salt
- 1 teaspoon black pepper
- 2 teaspoons powdered sagefresh sagereduce to 1 teaspoon and chop finelyvegetarian
medium
- 1 teaspoon crushed red pepper flakescayenne pepperreduce to 0.5 teaspoonvegan
high
- 2 tablespoons cold water
Instructions
- 1
Cut pork shoulder and fat into large cubes
- 2
Grind through coarse blade, then fine blade into a large bowl
- 3
Add salt, pepper, sage, and red pepper flakes
- 4
Moisten hands with water and knead mixture until well blended and smooth
- 5
Wrap in foil or plastic and refrigerate for at least 2 hours
- 6
Form into patties by hand
- 7
Fry in skillet over moderate heat until cooked through and browned
- 8
Drain on paper towels
Tips
Keep all ingredients and equipment cold before grinding to prevent fat from smearing; this ensures proper texture and helps the sausage bind.
Knead the mixture for 2-3 minutes until it becomes sticky and cohesive; proper kneading develops the protein structure needed for firm patties.
Chill patties briefly before frying to prevent them from falling apart in the pan.
Good to Know
Wrapped in foil or plastic, refrigerate up to 3 days. Freeze patties for up to 3 months.
Prepare mixture and chill overnight. Form and freeze patties individually on a tray before bagging.
Serve hot with eggs, toast, and hash browns for breakfast. Use crumbled in pasta, soups, or grain bowls.
Common Mistakes
Don't skip the 2-hour chill; cold sausage holds together better when frying and slices cleanly.
Don't overmix or the sausage becomes dense; knead just until smooth and sticky.
Substitutions
Vegan Options
General Alternatives
high
FAQ
Can I use a food processor instead of a meat grinder?
A food processor works but produces less consistent texture. Pulse in batches and avoid overworking. A meat grinder gives superior results by shearing meat cleanly rather than chopping.
What if the mixture is too wet to form patties?
Extend the chill time to 4-6 hours or add 1-2 tablespoons breadcrumbs. Too-wet mixture indicates insufficient kneading; knead longer before chilling.
How long can I keep cooked sausage patties?
Store cooked patties in an airtight container for up to 4 days. Reheat gently in a skillet. Frozen patties keep 3 months; reheat from frozen over low heat.