Sausage – Breakfast – 2025

I revisited my recipe for breakfast sausage.

I ground 10.5 pounds of pork butt and tried several different recipe combinations over a two-day period and made the following changes:

  • Changed to a salt-by-weight formula using data from America’s Test Kitchen.
  • Removed the sugar because it was unhealthy, masked the saltiness, and scorched in the frying pan. Marjoram adds a sweet flavor already.
  • Removed the added fat. Pork butt is already at least 20% fat.
  • Removed the baking soda because it wasn’t effective at levels you can’t taste.
  • Added some garlic and onion to give it a more savory flavor.
  • I cheated and removed the “refrigerate overnight before grinding.” I don’t think it makes that much difference.

INGREDIENTS – 2lb recipe:

  • 32 oz pork butt
  • 13.625 grams salt (weigh it)
  • 1 3/4 teaspoons rubbed sage
  • 1 teaspoons black pepper
  • 3/8 teaspoons cayenne pepper
  • 5/8 teaspoons dried thyme
  • 5/8 teaspoons coriander
  • 3/4 teaspoons marjoram
  • 1/4 teaspoons garlic powder
  • 1/4 teaspoons onion powder
  • 1/4 cup water

INGREDIENTS – 4lb recipe:

  • 64 oz pork butt
  • 27.25 grams salt (weigh it)
  • 3 3/8 teaspoons rubbed sage
  • 1 7/8 teaspoons black pepper
  • 3/4 teaspoons cayenne pepper
  • 1 1/8 teaspoons dried thyme
  • 1 1/8 teaspoons coriander
  • 1 3/8 teaspoons marjoram
  • 5/8 teaspoons garlic powder
  • 5/8 teaspoons onion powder
  • 3/8 cup water

INGREDIENTS – 10lb recipe:

  • 160 oz pork butt
  • 68 grams salt (weigh it)
  • 8 5/8 teaspoons rubbed sage
  • 4 3/4 teaspoons black pepper
  • 1 7/8 teaspoons cayenne pepper
  • 2 7/8 teaspoons dried thyme
  • 2 7/8 teaspoons coriander
  • 3 5/8 teaspoons marjoram
  • 1 3/8 teaspoons garlic powder
  • 1 3/8 teaspoons onion powder
  • 1 cup water

Instructions:

  1. Mix all your spices in a spice grinder and grind them to a fine powder.
  2. Cut Pork Butt into 1.5″ chunks (or whatever will fit in your grinder)
  3. Grind with your largest grinder plate.
  4. Knead in the spices and the water.
  5. Grind again with a smaller 1/4″ plate.
  6. Refrigerate another 24 hours before freezing to allow the flavors to blend.

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