HOMEMADE BREAKFAST SAUSAGE

MAKES ABOUT 26 3-INCH ROUND PATTIES

I really get a kick out of new adventures. A couple friends of mine invited themselves to breakfast and offered to bring the food, including eggs and sausage patties. Well, I should have just accepted the offer, but I couldn't let them come and not do anything. So, I checked the freezer and found a boneless pork butt that I had planned to use for barbecue. I immediately called and said to put a hold on the sausage because I was going to make homemade. I had bought a food grinder attachment for my standing mixer the year before, and had yet to use it. Here was my opportunity. You can't imagine how easy it is, or how tasty it is compared to store-bought packaged sausage. No preservatives, less fat, and all of the seasonings you want. Even if you have the clamp style, manual food grinder, which I have used for other things in the past, give this a try. Next I will be grinding my own beef for hamburgers. Can't wait. By the way, if you don't have a grinder, I am certain your butcher will be happy to grind the meat for you.

INGREDIENTS

3-1/2 pounds boneless pork butt (do not trim the fat)

1 teaspoon ground black pepper, or to taste

2-1/2 teaspoons salt, or to taste

4 teaspoons rubbed sage

1 tablespoon dried thyme

1-1/2 teaspoons ground savory

1/4 teaspoon ground mace

1/8 teaspoon ground cloves

Cut the pork into thin slices or as directed by the manufacturer of the food grinder. Pass through a coarse blade twice. Add the remaining ingredients and toss gently with your hands. Take about 1 tablespoon of the mixture and fry in a small skillet. Taste for seasoning. (If your are like me, you might have to do this several times before you get it right.) Add whatever you like. When you are happy, shape into thin 3-inch round patties. Refrigerate until use.

Heat a large skillet over high heat. Depending on the amount of fat in the sausage, you will not need to use oil to fry, especially in a nonstick pan. Fry the patties until well browned and thoroughly cooked, about 4 minutes per side depending on thickness. Serve immediately or keep in warm oven.

Notes: On the subject of fat content, you will need to decide how much you want. I can't imagine sausage without it. I have seen different ratios, ranging from 25 to 30% fat. Some recipes add more fat than is naturally in the meat, such as extra pork fat or fatback. It would be a good idea to have some on hand so you can add it during grinding if the piece of meat is leaner than you thought.
The patties can be prepared ahead and frozen, uncooked, until use. If you don't have a food grinder and still want to try this, the old method is to use 2 large chef's knives and chop the meat, in a drum roll fashion, until desired texture. That might take a long time with this amount of meat, but is fairly simple in smaller amounts.

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