Homemade Breakfast Sausage

Instructions

Toss all the ingredients in a stainless steel bowl until well combined. Cover and refrigerate for 2 hours.

Put your meat grinder parts or attachment in the freezer to chill at the same time you put the ingredients in the refrigerator. Set up your meat grinder with the smallest die according to the manufacturer's directions. Working in batches, feed the meat mixture into the grinding tube and grind the sausage mixture into a separate bowl.

Measure about 2 ounces (57 grams or about 1/4 cup) sausage and gently press it between your palms into a 2-inch (5 cm) patty that's about 1/2 inch (12 mm) thick. Repeat until all the sausage has been used. Editor's Note: We prefer sausage patties for their ease of making and cooking. If you prefer sausage links and have the know-how, by all means, go ahead and put the sausage mixture in casings. Place the sausage patties in a resealable plastic bag, separated by squares of wax or parchment paper, and stash in the fridge for up to 4 days or in the freezer for up to 6 months. (If freezing the sausage, be sure to safely thaw the meat prio to cooking.)

To cook the sausage patties, warm a cast-iron skillet or a sauté pan over medium heat for 1 minute. Add a few patties, being careful not to crowd the pan, and cook, turning every couple of minutes until browned on both sides and cooked through in the center, about 10 minutes. The pork should register at least 145°F on an instant-read thermometer. Serve immediately.

Breakfast