Breakfast Sausage From Scratch (Print Version)

# Ingredients:

→ Base

01 - 1 pound boneless pork shoulder or already ground pork

→ Fresh Herbs & Aromatics

02 - 1 tablespoon chopped fresh sage
03 - 1 tablespoon diced fresh thyme
04 - 3 garlic cloves, grated finely

→ Seasonings

05 - 1½ teaspoons red pepper flakes
06 - 1½ teaspoons paprika powder
07 - ¼ teaspoon nutmeg powder
08 - 1½ teaspoons packed light brown sugar
09 - 1½ teaspoons rough salt
10 - 1 teaspoon freshly ground black pepper

→ Cooking

11 - 1 tablespoon oil for cooking

# Instructions:

01 - For pork shoulder, slice into chunks about 1-inch big and cool in fridge for 15-20 minutes. Skip this step with pre-ground pork.
02 - For pork shoulder chunks, run the cold meat through a grinder with medium plate. Ignore if you're using pre-ground pork.
03 - Combine the ground pork with all your herbs, aromatics and spices until everything's well blended.
04 - Cook a tiny bit in a pan to check flavor and tweak seasonings if you want.
05 - Make round patties about 2½-3 inches across.
06 - Cook in a pan with oil on medium heat until brown and done inside, about 3-4 minutes each side.

# Notes:

01 - You can make these up to 3 days before serving
02 - Stays good for 5 days in the fridge or 6 months when frozen
03 - Dried herbs work too, just use half as much
04 - Turn into sausage links with sheep casings if you want

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