This recipe requires a little equipment. I’m lucky enough to have a stand mixer and the food grinder attachment, so that’s what I used. I can’t make any guarantees on the efficacy of the equipment, but one thing’s for sure: Once you go homemade, you never go back.
I’m a fan of peppery, spicy sausage patties with breakfast. Because they tend to be on the unhealthy side, I don’t make a habit of it, but MAN, these were good. (They freeze well too!) The taste was good, but I’m also happy that they only have a few ingredients and no preservatives or other crap. Just real food.
Recipe 6: Homemade Pork Sausage (Patties)
- Pork shoulder, rinsed, patted dry with paper towels, and cut into 1-inch cubes. (keep this cold)
- Garlic (to taste)
- Fennel seed (to taste)
- Coarse salt and pepper (to taste)
- Ground mustard (to taste)
- Other spices. This is your recipe!!
Note: it’s better to start with less spice and make a test patty than to over-spice. You can’t really undo that unless you grind more pork.
First, assemble your equipment and gather your ingredients. You want to work quickly to keep the meat cool and avoid bacterial growth. Attach your grinder and make sure everything is CLEAN. Raw meat is dangerous if you don’t handle it properly.
Grind your pieces, making sure that you use a large enough grate at the bottom of the grinder. Smaller holes will catch some of the fat and block the protein from exiting. Carefully move all of the cubed pork through and catch the ground meat in the mixing bowl.
Once finished, add your spices and remove the grinder attachment from the top and set it in the sink. Attach the dough-hook (or grab a spatula) and fold the spices into the ground meat until just combined and evenly distributed.
Once combined, form into a ball and pull off pieces to form patties.
Cook on medium heat in non-stick skillet until no pink remains on the inside. Once done, remove to some paper towels on a plate to drain and catch excess fat.