Sausage – Breakfast – 2021

This is my second try at a great breakfast sausage for 2021. The other recipe was way too salty and way too spicy.

I went back to the drawing board on this one to get the ratios in line.

Adjusted based on 2 lb test on 4/19/2021

INGREDIENTS – 2lb recipe:

• 2 lb ground pork butt
• 2.5 teaspoons salt
• 0.75 teaspoons black pepper
• 0.5 teaspoons cayenne pepper
• 1 teaspoons rubbed sage
• 1.5 teaspoons sugar or brown sugar
• 0.5 teaspoon dried marjoram
• 0.1 teaspoons ground cloves (1/8)
• 0.66 teaspoons baking soda (1/2 + 1/8)
• 2 Tablespoons lard or bacon grease

INGREDIENTS – 4lb recipe:

• 4 lb ground pork butt
• 5 teaspoons salt
• 1.5 teaspoons black pepper
• 1 teaspoons cayenne pepper
• 2 teaspoons rubbed sage
• 2.5 teaspoons sugar or brown sugar
• 1 teaspoon dried marjoram
• 0.2 teaspoons ground cloves (1/4)
• 1.32 teaspoons baking soda (1 + 3/8)
• 4 Tablespoons lard or bacon grease

INGREDIENTS – 10lb recipe:

• 10 lb ground pork butt
• 12.5 teaspoons salt
• 3.75 teaspoons black pepper
• 2.5 teaspoons cayenne pepper
• 5 teaspoons rubbed sage
• 7 teaspoons sugar or brown sugar
• 5 teaspoons dried marjoram
• 0.5 teaspoons ground cloves
• 3.3 teaspoons baking soda (3 + 3/8)
• 10 Tablespoons lard or bacon grease

Instructions:

1. Cut Pork Butt into 1.5″ chunks (or whatever will fit in your grinder)

   

2. Mix spices into into chopped meat.

   

3. Refrigerate overnight.
4. Grind twice with large grinder plate.
5. Refrigerate another 24 hours before freezing to allow the flavors to blend.