Top of the morning:
I enjoy making breakfast on Sunday mornings for the family, and the country or breakfast sausage is one of the family favorites. You can serve the sausage as sausage links or patties. We sometimes like it between a biscuit or English muffin with cheddar cheese. You can also add an egg to the breakfast sandwich. There are a number of variations to the recipe below. I sometimes add a bit of ham, chervil, and/or savory. Some enjoy sausage gravy on top of the biscuit and sausage, but I find that the gravy has too many calories. Everyone has their favorite things to add to the sausage. I personally prefer it plain but ketchup, maple syrup, or even steak sauce can be an accompaniment.
Country Sausage Recipe
- 3 pounds – pork shoulder (Boston Butt cut into cubes for grinding)
- 4 teaspoons – sage
- ¼ cup – minced onions (I recommend you use the ones sold in supermarkets rather than cut up fresh onion)
- 2 teaspoons – salt
- 1 teaspoon – pepper
- 1 cup – fresh Italian parsley (chopped)
- 1/8 teaspoon – marjoram
- 1/8 teaspoon – all spice
- 2 tablespoons – water
- 1 – egg (beaten)
- Boston butt (trim the fat off)
I like to place the cut meat into the freezer for about 20 to 30 minutes before I grind. It will make the grinding process easier. Mix the sage, onions, salt, pepper, Italian parsley, marjoram and all spice in a bowl.
Spices before pouring onto the meat.
After the meat has cooled in the freezer, pour the spice mixture on the top of the meat, and grind both together using the Kitchen Aid meat grinder with the coarse grinding plate (see my instructions under sweet Italian sausage). Mix the egg and water with the ground meat and spice thoroughly.
Ground meat and spices.
At this point you can either put the sausage into casing or make patties. I like to make patties for Sunday breakfast. Just fry it up in some olive oil and serve.
Country sausage patties.