> Recipes > Breakfast Sausage
Breakfast Sausage


10 lbs. pork butt
5 tbsp. salt
2 tbsp. rubbed sage
1 tbsp. nutmeg
1 pint ice water
1 tbsp. ground white pepper
1 tsp ginger
1 tbsp. thyme
1 tbsp. ground hot red pepper (optional)


You can make an excellent breakfast sausage using 100% pork butts or 50% pork butts and 50% pork

All the pork used to make the sausage must be chilled from 32-35ºF F. without fail. Be sure that all the meat is free of blood clots, sinews, bone, skin, glands, etc.Grind all the meat through a 3/16” grinder plate and place in mixer.Add all the ingredients and mix well until all the spices are evenly distributed. Pork sausage may be stuffed into 28-30 mm hog casings or 22-24 mm lamb casings. Pork sausage also may be stuffed into a cloth bag or a 3 1/2 by 24” fibrous casing. It is very important that pork sausage not be allowed to remain at room temperature any longer than necessary. Place in cooler as soon as possible. Pork sausage should be allowed to chill and dry in 28-32ºF cooler.