How to Make Homemade Breakfast Sausage Links

How to Make Homemade Breakfast Sausage Links

Prep Time 1

Cook Time 8

Servings people

Calories 300kcal

Author Jeff Rice

Ingredients

25 lb pork butt cut into cubes that will fit your meat grinder
natural sheep casings
PS Seasoning’s No. 274 Maple Sausage Seasoning You can buy any kit you like, or use our homemade seasoning option below
PS Seasoning's No. 117 Breakfast Sausage Seasoning

Homemade Seasoning (optional)

1 tbsp salt
1 tsp black pepper
¼ tsp nutmeg
⅔ tsp ginger
1 tsp dried thyme
¼ tsp cayenne pepper

Instructions

Rinse the sheep casings well under water to remove the excess salt. Then let them soak in warm water for about an hour before rinsing again, putting them back in the same water-filled container with a teaspoon of baking soda, and letting them soak in the fridge overnight.
Prep the pork butt by removing the bone if necessary and then cutting it into cubes that’ll fit in your grinder.
Add the seasoning of your choice to the container and mix it in with glove-covered hands.
Place seasoned meat in the fridge to cool down.
Depending on the grinder, grind the meat once or twice using a 3/16-inch plate or a ¼-inch plate.
Mix the fresh sausage by hand for at least 5 minutes until it sticks to the bottom of your gloved hand.
Pack the ground pork nice and tight into the sausage stuffer. Add a little water and slide the soaked casings onto the horn, then fill the casings about ¾ full.
Take your stuffed and coiled sausage and pinch and twirl it into the link size of your choice.

Video

Notes

If you would rather make breakfast sausage patties for frying just skip the sausage making process. Once you've finished grinding and seasoning the meat, just form the patties by hand.

Nutrition