Breakfast Sausage

Jason used this recipe on 9/23/2021 with elk and 10% pork fat and 10% pork butt meat and it's good.

We thought a little too much pepper so we adjusted the pepper amount from 3 tsp to 1 tsp and also make the chili flakes and powder optional.

Jason felt this recipe on 9/23/2021 was still too hot. Maybe cut out the chili flakes and chili power for 2022 batch.

Jason used course grind and he liked it.

Ingredients

Main Ingredients (makes 5 lbs)
4 lbs	pork butt (medium or fine ground)
1 lbs	pork fat
? lbs	pork casings (small)
Spices
1 tsp	finely ground black pepper (was 3)
4 tsp	kosher salt
4 tsp	ground sage
4 tsp	ground thyme
1 tsp	ground rosmary
2 TBLS	brown sugar
1 tsp	nutmeg
1 tsp	red pepper flakes (opt or only 1/2 tsp)
1 tsp	cayenne pepper (opt or only 1/2 tsp)

Preparation

Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months.

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