Pork Breakfast Sausage Recipe This is an updated version of an earlier breakfast sausage link recipe we did on the channel. The flavours stay pretty true to a traditional North American Breakfast Sausage links recipe. You can make breakfast links or breakfast sausage patties with this recipe, and your links can be fat or slender; your choice.
Ingredients:
2.25 Kg (5 pounds) pork shoulder
4g (15 mL / 1 Tbsp) ground sage
3g (15 mL / 1 Tbsp) dry thyme leaves
5g (15 mL / 1 Tbsp) dry rosemary leaves
15 mL (1 Tbsp) brown sugar, optional
33g (30 mL / 2 Tbsp) coarse salt
4g (10 mL / 2 tsp) crushed red pepper flakes
3g (5 mL / 1 tsp) freshly ground black pepper
3g (5 mL / 1 tsp) garlic powder
4g (5 mL / 1 tsp) paprika
Around 225 mL (15 Tbsp) ice water
Some ratios to bear in mind:
Around 3 Tbsp water per pound of meat
70% lean 30% fat
1.5% salt by weight of meat and fat.
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