Homemade breakfast sausage links bring a unique and delightful experience to the breakfast table. The process of making these succulent links from scratch allows you to control every aspect of their creation, resulting in a taste that is unmatched by store-bought alternatives. The combination of premium ground meat, carefully selected seasonings, and natural casings produces sausages with a robust and savory flavor profile. The satisfying snap of the casing as you bite into a homemade sausage link adds an element of texture that elevates the overall enjoyment. The juices sealed within the links mingle with the spices, creating a burst of flavor with each mouthwatering bite. Whether served alongside eggs, toast, or in a hearty breakfast sandwich, homemade sausage links offer a delectable start to your day that is sure to leave a lasting impression.
One of the greatest pleasures of homemade sausage links is their versatility in culinary applications. Grilling, pan-frying, or baking these links infuses them with a delightful smokiness and caramelization that enhances their taste and texture. Their unique shape makes them an ideal addition to a variety of breakfast dishes. Picture a plate piled high with golden-brown sausage links, accompanied by fluffy pancakes, scrambled eggs, and a dollop of maple syrup. The combination of sweet and savory flavors creates a delectable harmony that satisfies the palate and leaves you longing for more. Whether enjoyed on their own, incorporated into a breakfast casserole, or used as a topping for biscuits and gravy, homemade sausage links are a mouthwatering centerpiece that brings warmth and comfort to any breakfast spread.
Breakfast Sausage
Equipment
- Sausage machine/ Grinder
- Sausage stuffer
Ingredients
- 10 Lbs ground pork
- 4 Tbsp salt
- 2 Tbsp ground white pepper
- 4 Tbsp rubbed sage
- 2 Tbsp ginger
- 1 Tbsp nutmeg
- 2 Tbsp thyme
- 1 Pint ice water
- 2 Tbsp ground hot red pepper
- 1 Bunch Parsley quantity unspecified
Instructions
- In a large mixing bowl, combine the ground pork, salt, Insta cure #1, white pepper, rubbed sage, ginger, nutmeg, thyme, and ground hot red pepper. Mix well to evenly distribute the spices throughout the meat.
- Gradually add the ice water to the mixture. This will help to keep the sausage moist and easier to handle. Mix thoroughly until all the ingredients are well incorporated. The mixture should have a sticky consistency.
- At this point, you can add chopped parsley to the sausage mixture if desired. The quantity of parsley is not specified in the ingredients, so you can add it according to your taste preference. Mix it in thoroughly.
- Prepare the sausage casings. If you’re using natural casings, rinse them well and soak them in water to remove any salt or brine. If you’re using synthetic casings, follow the manufacturer’s instructions for preparation.
- Stuff the sausage mixture into the casings using a sausage stuffer or a sausage-making attachment for your grinder. Make sure to leave some room in the casings for expansion during cooking. Twist the filled casing to create individual sausages of your desired length.
- Once all the sausages are stuffed, you can leave them as links or separate them into individual sausages by twisting and tying off the casings with kitchen twine.
- If you prefer fresh sausages, they are now ready for cooking. You can grill, pan-fry, or bake them according to your preference. If you’d like to store the sausages for later use or to develop flavors, you can proceed with the next step.
- Hang the sausages in a cool, dry place or refrigerate them uncovered on a wire rack for 24-48 hours. This will allow the flavors to meld and develop. The sausages will dry out slightly during this time.
- After the resting period, the sausages can be stored in the refrigerator or freezer. If freezing, make sure to package them properly to prevent freezer burn.
- That’s it! You’ve made your own sausages using the listed ingredients. Enjoy your homemade sausages in your favorite recipes or cooked on their own.
