Maple Sage Breakfast Sausage (Bulk)
I received a meat grinder attachment for Christmas, and I finally got around to using it. I did not realize how easy homemade sausage was to make. This recipe is for “bulk” sausage so you can use it in recipes like my Breakfast Casserole or formed into patties. My next goal is to try sausage in casings, so we’ll see at a later date how successful that is.
1.5 lbs pork butt, cubed
12 oz applewood smoked bacon, nitrate-free
1/2 cup maple syrup
2T sage, finely chopped
1T rosemary, finely chopped
1 tsp sea salt
1/4 tsp celery seed
1/4 tsp cinnamon
1 small apple, grated
Feed the bacon and the pork butt cubes through your meat grinder. I try to alternate meats so that it starts to mix together. Add remaining ingredients. Use your hands (or a spoon) and blend all of the ingredients together.
To form into patties: roll a golfball-sized amount of sausage between the palms of your hand. Gently smoosh them down in a skillet to form a patty. Cook for about 4 minutes per side until center is done.