Amy's Spicy Breakfast Sausage

Amy's Spicy Breakfast Sausage
(Photo by Amy Bradt)

Whenever pork butt goes on sale for $.99 a pound, I make up a few pounds of this and freeze.  You can also use venison, but add enough pork fat for a 30/70 ratio of fat to meat.  Just ask your butcher to set aside the pork fat, ours at Albertson's doesn't charge anything for this, so it's been a great way to use up some of Skippy's deer meat each year.

Printable Recipe

Recipe by: Amy Bradt                                                                              Yield: 2 pounds

Ingredients

2 pounds ground pork butt roast
1 teaspoon dried sage (more to taste)
2 teaspoons dried marjoram
2 teaspoons dried thyme
2 teaspoons red pepper flakes
1/4 teaspoon cayenne pepper
2 teaspoons brown sugar
1 teaspoon seasoned salt
1/2 teaspoon coarse black pepper

Directions

Mix dry ingredients thoroughly in large bowl.  Add ground pork and mix until spices are blended thoroughly throughout meat.

Cover and refrigerate overnight.  Divide into 16-20 equal size patties.  Cook in large skillet over medium heat until cooked through, about 6 minutes per side.

Notes
Make sure to grind the pork or venison on smallest blade, and brine the venison in salt water overnight to remove any gamey taste.