Breakfast Sausage First Attempt

[CosmicMiami]

I scored a KA Stand Mixer for cheap. Bought the metal food grinder. Had some frozen pork loin and pork belly. Hmmmm...what to do? Make some breakfast sausage. I looked through here for some recipes and used a little bit from here and a little bit from there. I'm a HUGE fan of maple syrup. Unfortunately, I can't source anything besides amber grade here and I prefer the stronger flavor. So I'll just be drizzling some amber syrup on top of these at the table.

Here's the recipe I bodged together.

1# raw pork belly
4# pork tenderloin roast (the little fat left on)
1 tbsp black pepper
1-1/2 tbsp kosher salt
2-1/2 tsp fennel seeds (crushed)
1 tbsp dried ground sage
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp Simon/Garfunkel rub
1 tsp smoked paprika
1 tsp cayenne pepper
1 tbsp brown sugar

The next batch I will use a 4# shoulder and 1# belly. The fat content could be just a little higher but still very good. Also may up the brown sugar to 2 tbsp. Also might up the heat a little too.

First grind was with the KA coarse plate and a second grind with the medium plate.

[Michael_in_TX]

I really like the flavor profile you're going for there. Yum!

[Reds Fan 5]

Smoked paprika is a great touch! How did you use the ground pork mix—patties, stuffed in casings? Looks great.

[Santamarina]

It’s been close to a decade since I last made breakfast sausage. Looks like you’re off to a great start, and have provided me with some inspiration to give it another shot.

[captainlee]

I've made some small batches without a grinder. Recipe looks great. My only comment on the brown sugar, too much will take it in the wrong direction. Just my taste and 2 cents. I love the sage flavoring.

[CosmicMiami]

Smoked paprika is a great touch! How did you use the ground pork mix—patties, stuffed in casings? Looks great.

I portioned into 1# vac bags. I'll form patties or make sausage gravy when thawed for breakfast. Thanks.

[CosmicMiami]

I've made some small batches without a grinder. Recipe looks great. My only comment on the brown sugar, too much will take it in the wrong direction. Just my taste and 2 cents. I love the sage flavoring.

Interesting take on the brown sugar. You may be right. Especially since I like to drizzle with real maple syrup. Thanks.

[DaveD]

So THIS is how the sausage is made.

[texastweeter]

Maple sausage
16 ounces ground pork(75/25)
3 tablespoons maple syrup
2 teaspoon kosher salt
1/2 teaspoon Accent
1/4 teaspoon coriander
1/4 teaspoon pepper

Hot sausage
16 ounces ground pork (75/25)
2 teaspoons kosher salt
1/2 teaspoon cayenne or Chipotle pepper (plus more depending on heat tolerance)
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper or ghost chili flakes
1/4 teaspoon coriander
1/4 teaspoon Accent

Sage sausage
16 ounces ground pork (75/25)
2 teaspoon koesher salt
1/4 teaspoon garlic powder
1/2 teaspoon dried parsley
3/4 teaspoon rubbed sage
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coriander
1/4 teaspoon Accent
1/8 teaspoon Mexican oregano

Regular sausage
16 ounces ground pork (75/25)
1 1/2 teaspoon kosher salt
1/2 teaspoon parsley
1/4 teaspoon rubbedsage
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander
1/2 teaspoon Accent

[texastweeter]

SheilaAnn no, but it is SOOO much better. You can sub porchini or any other mushroom powder.

[SheilaAnn]

texastweeter really? I have mushroom powder already!

PSA: mushroom powder takes chicken Marsala and mushroom risotto to a whole new level.

[texastweeter]

Have my last lb that found in the wild game freezer thawing tonight for breakfast either Saturday, or Sunday. SheilaAnn