Spicy Country Style Sausage Meat
Submitted by Nelliejane
Homemade country-style pork sausage seasoned with sage, savory, and cracked peppercorns. No casings needed. Grind, chill overnight, slice, and pan-fry for breakfast or any meal.
YIELD
1 recipePREP
20 minCOOK
30 minREADY
1 hrsNothing you buy wrapped in plastic at the store comes close to sausage you grind yourself. This old-school country recipe keeps it simple: pork, pork fat, sage, savory, and whole peppercorns ground fresh.
Mix it up, shape it into a log, and let it rest in the fridge overnight so those spices really sink into the meat.
Next morning, slice thick rounds and fry them in a cast iron skillet until they’re golden and crackling at the edges. That’s breakfast done right.
Kitchen Tips
- Keep your meat and fat cold. Warm fat smears instead of grinding cleanly, and you’ll end up with a mushy texture.
- A food processor works fine, but pulse in short bursts. You want a coarse grind, not a paste.
- The 24-hour chill isn’t optional. That’s where the sage and savory bloom into something special.
- Double the batch and freeze individual portions for easy weekday breakfasts.
Ingredients
Directions
Combine salt, sage, savory, peppercorns, and red pepper in a spice mill or mortar and grind to powder.
Sprinkle spices over meat.
Put half of mixture in food processor and process.
If using grinder cut meat into strips instead of cubes and use grinder plate with ¼ inch holes or similar size.
When all meat is processed place in container, cover and chill for 24 hrs.
Form sausage meat into a cylinder.
To cook: Cut into ¾ inch slices and fry in heavy skillet.
Cook over medium heat until well browned.
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