Breakfast Sausage

Homemade Breakfast Sausage

by Mark Fitzgerald

"Sunday 3rd I arrose before six and assisted my wife to baking, got breakfast and at half past 9 we started for and reached Willow Creek, a beautiful open camping ground with a few scattered treets [trees] that gave shad[e] during a very hot day[.] My wife werry as she was attended to the fire and soon had tea ready and pertook of Bread and a little pork fried which I bough[t] at our Camp last night."

We love sausage in our house but between rising prices and bigger appetites it is getting hard to provide enough to our young men.  We also started wanting to find how to do this from scratch.  If we ever had to live off of food storage we wanted to make sure we had sausage.  We also wanted a more authentic recipe that we could use for an LDS trek.

Ingredients

• 3 lbs pork butt with bone and fat
• 2 teaspoons kosher salt
• 1 1/2 teaspoons pepper
• 2 teaspoons sage 
• 1/2 teaspoon rosemary leaves
• 1/16 cup light brown sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon red pepper flakes

Directions
Cut the pork into small pieces, including the fat, roughly 1/2 inch in size. Toss all the ingredients together and put into the fridge for an 1 hour.  After it is has chilled run it through a grinder.  You can get an attachment for your kitchen aid or go through your grandma's stuff and find an old fashion manual one.  Using the fine blade, grind the pork. You are now ready to use it like any other ground breakfast sausage.

Information

Makes 10 1/3 lb servings
230 calories per serving

Make sure to see how this recipe fits into the entire menu we have cooked up for LDS Pioneer Handcart Trek recreations.