Spicy Homemade Sausage
Submitted by gnewton
Big-batch homemade pork sausage patties with bacon, white pepper, allspice, sage, and mace. Grind, season, press into patties, and freeze for easy breakfasts all month.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis is a serious batch recipe for folks who like their freezer stocked and their mornings sorted. Ten pounds of ground pork plus a few slices of bacon get seasoned with a deep spice blend of white pepper, allspice, sage, marjoram, savory, mace, coriander, and cloves.
Mix it all by hand, press into thin patties, and wrap them up for the freezer. Pull a few out the night before and you’ve got fresh sausage sizzling in the pan before the coffee’s even done.
These patties cook covered in a skillet, flipping every five minutes until they’re browned and cooked through.
Pro Tips
- Grinding in the bacon adds extra fat and a hint of smoky flavor that store-bought sausage can’t touch.
- Press the patties thin. They cook more evenly and develop better crust in the skillet.
- Wrap each patty individually before freezing so you can grab exactly what you need without thawing the whole batch.
- Let the seasoned meat rest overnight in the fridge before forming patties. The spices bloom and the flavor gets noticeably deeper.
Ingredients
Directions
With electric food grinder, grind pork and bacon slices.
Add all above ingredients and mix with hands until well blended in.
With meat press, make in thin patties and freeze in handi-wrap and scott wax paper until needed.
Cook in covered frypan 20 minutes, turning over every 5 minutes.
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