The American breakfast sausage is a great sausage. It’s easy to make and incredibly delicious. This fresh sausage is often seen in 1 pound logs at the grocery store but can also be found in small links.
The one ingredient that really stands out in the American Breakfast Sausage is the sage. This adds a freshness and gives this sausage it’s signature flavor. I personally like adding a touch of maple syrup to this sausage for added sweetness and a nice maple flavor. This of course is optional.
Follow basic sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F)
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat and seasonings till the mince becomes very tacky
- Cook till the internal temperature reaches 155F
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- Chef Knife – KOTAI
- MK4 Thermapen (Accurate Thermometer)
- Boning Knife
- Sausage Pricker
- Iwatani Professional Chef Torch
- Non Fat Dry Milk Powder
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Smokers
- Bella’s Cold Smoke Generator
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
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American Breakfast Sausage
Ingredients
- 454 g pork butt 70/30
- 7.5 g kosher salt
- 2.8 g black pepper
- 1.5 g paprika
- 2.4 g dried rubbed sage
- 1 g dried rosemary
- .7 g cayenne pepper more or less to taste
- .4 g red pepper flakes more or less to taste
- 1 tbsp Maple Syrup optional
Instructions
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
- Prepare all of your seasonings and add it to your chilled meat.
- Grind your very chilled meat on a medium plate
- Mix the meat till it becomes very tacky. (if you are using maple syrup you'll want to add it here) If you grab a small handful it will stick to your hand if you hold your hand upside down.
- Form your meat into patties and cook till the internal temp reaches 155F
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HMMMM,
The serving size is 1000 grams, but there is less than 500 grams of ingredients. Something does not add up here. I would like to try this sausage when it balances out.
Thank you for catching that!! It has been corrected. I write the recipes in such a way so that you can plug in how much weight you have in meat and fat in the servings box and the recipe will calculate the ingredients for you. So if you have 1250g of pork shoulder just plug that number into the servings box and the recipe will adjust all the ingredients for you…. Hope that helps. Let me know how it turns out for you.
Thanks Eric,
This one will be in my belly soon!
I just noticed that servings box thanks to your reply here. Very neat feature since I am about to do 1500 grams of this but math is not my strong suite.
Awesome!! Let me know how it turns out!
2.4 g of sage. Is that rubbed or ground?
rubbed
Thank You.
The video mentions a corse plate and this recipe uses a medium plate. What size plate, in millimeters would you recommend for this recipe?
It really doesn’t matter too much, so I would go with what you personally like. I personally like a 6mm grind for this sausage
Can this (and other pork sausages) be made with pork sirloin roast? I ask because the local supermarket has a great sale going on (.97/lb.). Would I need to add fat to get a better lean/fat ratio?
Yes. I do it all the time 😁
Just made 5# of this sausage and it was awesome.
I didn’t do any rosemary and cut back a little on cayenne and pepper flakes
Thank you, Eric
Probably do some Italian sausage and Polish Kielbasi next
My brother likes a smoked flavor in his breakfast sausage. Am I better off adding pink salt to the mix and cold smoking it, or leaving it out and attempting to hot smoke. Not sure how to proceed to get the desired result. Thoughts?
if you like a smoke flavor, I would add a little cure and cold smoke, especially if you are linking them up in sheep casing.
I love this recipe and have made it 4 times now, usually about 4 pounds each time, and make patties to freeze for kids’ breakfasts. I don’t really change up ingredients (except the bit noted below), but I don’t like biting down on a piece of rosemary or red pepper seed, so I blitz these 2 ingredients in the spice grinder first. But that’s just a texture preference thing – the recipe itself is spot-on.
To Clint’s question – like his brother I like a bit of smoke in it. I’ve found that switching out the regular paprika for smoked paprika and adding about 10g liquid smoke per kg meat works pretty well.
I’m sure pink + cold smoking would work even better, but I am a bit lazy…