Homemade Breakfast Sausage (Two Ways)

After a rousing venture to a local pasture-raised pork and poultry farm(which hosted a sale at their store today-yeah!), I felt inspired to share another recipe we have come to rely upon during our GAPS diet process. A year into the GAPS diet and this recipe has become a daily staple around our house. I usually make a large batch, dose out individual sausages onto freezer paper, freeze them, and then reheat them in the toaster oven at 375degree Fahrenheit for 20 minutes- one batch lasts about a week-and-a-half for my wife and three kids (2 per person).

I have adapted our recipes from one of our favorite chef-show hosts Alton Brown’s website “Good Eats”. The reason for two recipes allows for the varied selection of meats at our favorite farmer’s market…the local chef’s often get their pick before the market opens for the public.

For method 1, we grind our own pork and use fresh herbs. I use the meat grinder attachment for the KitchenAid mixer. For method 2, we make things simpler by using pre-ground pork and dried herbs.

I’m posting this from my new iPad, so this may be another text-only post. But I will try to get the in-process photos updated ( not it is not gross to see good sausage being made).

Method 1: the Big Mcgilla (grind your own)

Ingredients:
2-1/2 pound pork shoulder ( aka Boston Butt )
1/2 pound fatback ( aka sidemeat )
2 tsp fresh sage, finely chopped
2 tsp fresh thyme, finely chopped
1 tsp fresh Rosemary leaves, finely chopped
1 tsp raw honey
1/2 tsp red pepper flakes
1/4 tsp fresh nutmeg, ground
1 tsp salt
1 tsp black pepper

Procedure:
Place meat grinder components in freezer…including the mixing bowl for catching the ground meats. Coldness counts! You do not want any of the fat to start melting otherwise you wind up with pate’.

Dice the pork shoulder (discard the bone or preserve for stock) and fatback. I usually put my cut pieces into a metal bowl placed in a larger bowl of ice.

Combine spices and herbs in a bowl and shake together (this will help with spreading the seasoning around more consistently).

Dust the meat with seasonings and toss to cover (I use my hands to do this part to make sure I cover everything). Add honey and toss to cover evenly.

Refrigerate for an hour.

Grind using finest grinder plate.

Dose sausages using 1/8c doser (about 1 inch sized ball, flattened into sausage patty). Cook in a cast iron skillet over medium heat until done. Or lay out sausage on freezer paper and freeze. I like to reheat by placing on a cast iron skillet and then put the skillet in the toaster oven at 375 for 20 minutes or until nicely browned.

Method 2:
Ingredients
2-1/2 lbs ground pork
2t dried sage
2t dried thyme
1t dried Rosemary
1 tsp raw honey
1/2 tsp red pepper flakes
1/4 tsp fresh nutmeg, ground
1 tsp salt
1 tsp black pepper

Procedure:
Combine 2-1/2 lbs ground pork

Combine spices and herbs in a bowl and shake together (this will help with spreading the seasoning around more consistently).

Dust the meat with seasonings and toss to cover (I use my hands to do this part to make sure I cover everything). Add honey and toss to cover evenly.

Dose sausages using 1/8c doser (about 1 inch sized ball, flattened into sausage patty). Cook in a cast iron skillet over medium heat until done. Or lay out sausage on freezer paper and freeze. I like to reheat by placing on a cast iron skillet and then put the skillet in the toaster oven at 375 for 20 minutes or until nicely browned.

Advertisements

4 thoughts on “Homemade Breakfast Sausage (Two Ways)

  1. Pingback: Super and Simple GAPS Pancakes | DeGuzmans on the GAPS Diet Blog

  2. Pingback: GAPS Binder: Intro Diet Recipes {Stage 3} | Afterthoughts

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s