I
know I say this a lot, but I can’t believe I haven’t done this recipe
yet! There are few things as easy and amazing as homemade breakfast
sausage, and this is my favorite formula.
The
key here is to get some properly ground fresh pork from a real live
butcher. The ground pork in the meat case at the supermarket is not
going to be coarse enough, not to mention the fact that the meat they
used was probably chosen based on it’s inability to be sold in any other
form.
Tell
the butcher you want a couple pounds of freshly ground pork shoulder,
and be sure to use the term “sausage grind.” This means a very coarse
grind, and an adequate fat content. Anything less than 30-40% fat is
just not going to make a great sausage patty.