Breakfast Sausage

2 lbs pork butt1

½ lb pork fat back1/2

1 tbsp Hungarian sweet paprikaor half sweet, half smoked

1 tbsp kosher salt

1 tbsp crushed red pepper flakes

1 tsp maple sugar

1 tsp cayenne pepperor more, depending on how hot you want it

1 tsp rubbed sagefinely chopped

1 tsp black peppercoarsely ground

1 tsp white pepper

1 tsp dried thyme

½ tsp coriander

½ tsp Accentoptional

¼ tsp nutmegground super fine

Combine everything and re-chill for an hour to overnight. Place MEDIUM ONLY die and blade in freezer.

DAY OF GRINDING

Place pork chunks in freezer for 20 minutes before freezing.

WITH AN EXTREMELY COLD MEDIUM SIZE DYE: Grind mixture and form into 3" patties or 1" rounds.
Or flatten out 1/2" thick in FoodSaver Bags for freezing.

Cook patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.

OR FoodSave and freeze up to 3 months.

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Breakfast Sausage

"exploding with flavor, fun and easy to make. Bar Nothing Ranch's Breakfast Sausage is a winner at the breakfast table"