Family Favorites...Homemade Breakfast Sausage

This recipe is for those folks who want to know what is in their breakfast sausage.  If you have a meat grinder or a food processor, you can grind your own too...pork shoulder is a good choice to grind.  I have also used ground lean turkey with this recipe and it is delicious.  
For company, try baking the sausage to simplify preparation.   The directions call for making a roll and slicing it; I patty mine in 2 ounce patties – they take about 5 minutes on each side over medium low heat.  We like this in our recipe for Biscuits with Sausage Gravy, I added it below.           
                           Indiana Farm Sausage
  2          pounds  ground pork -- room temperature
     1/3    cup  onions -- finely chopped
  2          teaspoons  fresh parsley -- finely minced
  1          teaspoon  dry sage
  1          teaspoon  dried basil
  1          teaspoon  marjoram
  1          teaspoon  chili powder
  1          teaspoon  black pepper
     1/2    teaspoon  ground red pepper
  2          dashes  dried thyme
  • ·        Combine lightly.  Shape into 2 logs 6" long and 2" in diameter.  Wrap tightly and chill overnight.  Slice into 1/2" thick rounds and fry 3-4 minutes on each side over medium low heat.
  • ·        Or shape into large, marble-size balls.  Freeze if desired.  To serve, bake from frozen on a rack, starting in a cold oven, for 20 minutes at 325°.
Alternately, crumble 1 pound sausage, add 2 tbsp fine onion, cook.  Drain all but 4 tbsp fat, add 4 tbsp flour, cook 1 minute, add 2 cups milk, 1/4 tsp nutmeg, 1/4 tsp poultry seasoning, dash Tabasco and dash Worcestershire.  Cook as gravy and serve over biscuits.  Serves 4.

"Cooking from Quilt Country "
Yield:  "2 pounds" of sausage
Per Serving: 304 Calories; 24g Fat (72.6% calories from fat); 19g Protein; 1g Carbohydrate; trace Dietary Fiber; 82 mg Cholesterol; 67mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 3 Fat.

6 comments:

  1. That looks so good, thank you so much for sharing !!
    Greetings from The Netherlands.

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  2. I'm happy to see this recipe. I buy pork shoulder when I can get it on sale, slice it, and fry it as pork tenderloin. Last time I ground some up for sausage but I didn't feel like I had the spices quite right. I'm going to copy this recipe off and I'll bet I like it better.

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  3. Yet another winner from your kitchen, I do make my own sausage but am happy to try yours. I like biscuits and sausage gravy and serve it with steamed greens.

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  4. Terrific post! A much handier way to do this than I was taught at butchering time! Cold brisk snowy Indiana mornings with friends and relatives together to butcher 3 hogs to be shared! Thank you for another winner! dkc

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  5. I am so glad you shared this. We ordered a hog from a local farmer and it was just taken in to butcher earlier this week. I will be making plenty of sausage coming up soon.

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  6. This sausage recipe looks great, I would love to mix up my own sausage, and using turkey as well would be great. I would love to invite you to share your recipe at Meal Planning Monday Recipe Link-Up. :) http://www.aprilshomemaking.com/2014/03/meal-planning-monday-recipe-link-up-3.html

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Hi...we'd love to hear from you.