Basic Breakfast Sausage

Here is the recipe for the Breakfast Sausage 
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Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Breakfast
Cuisine American
Servings 10


  • 2 1/2 lbs lean pork butt
  • 1/2 lbs pork fat (we ask the butcher for this)
  • 1 T. kosher or coarse salt
  • 1 1/2 t. dried sage
  • 3/4 t. freshly ground white or black pepper (fine grind)
  • 3/4 t. brown sugar
  • 1/2 t. dried thyme
  • 1/4 t. dried marjoram (we used Renee's italian blend)
  • 1/8 t. ground cloves
  • 1/8 t. crushed red pepper


Prepare the casings.

  • Cut the meat and fat into 1 inch cubes. Freeze the cubes for about 30 minutes to firm them up before grinding.
  • Grind the meat and fat together through the coarse disk of a meat grinder.
  • In a large bowl, combine meat, salt sage, white pepper, sugar, thyme, marjoram, cloves, and crushed red pepper. Mix well, using your hands. Freeze the mixture for 30 minutes.
  • Grind the seasoned mixture through the fine disk of the meat grinder.
  • Before you start to fill your casings fry up a small patty of the mixture to make sure that it's seasoned the way you want it.¬†

Hog Casing

    Stuff the mixture into the prepared casings...

    • Prepared Casing - slide the 4 ft of casing on the extruder tube. The key is to stretch with one hand and slide it on with the other.
    • Once all of the casing is loaded on the tube tie a knot at the end of the casing.
    • Begin filling the casing and letting the sausage fill the section as much as you can without blowing out the casing. This will take a bit of practice, but you will have 4 feet to practice!
    • Prick air pockets once all the sausage has been extruded through the machine. Twist off into 3 inch lengths and cut the links apart with a sharp knife or kitchen scissors.¬†

    Homemade Breakfast Sausage

    • Place the links on a platter, cover, and refrigerate for a couple of hours or overnight to meld the flavors.
    • Use within 2 to 3 days or freeze for up to 3 months.
    Keyword Breakfast Sausage