This is a great basic recipe for a well-seasoned, fairly mild breakfast sausage. I've now made it twice. The first time, I followed the recipe exactly using pre-ground pork from my butcher. It was good but a bit dry.
The second time, I ground my own pork using 2.5lbs pork shoulder and 1/2lb. added pork back fat. I also added 1/4 ice water to the mix. I reduced the brown sugar to 2 teaspoons but made no other changes to the seasonings. The taste and texture were perfect for my taste.
The salt was fine for me and the red pepper gave it just a little kick without being too spicy for my family members who don't like spicy foods. The small amounts of marjoram and cloves enhanced the flavor of the sausage but weren't noticeable on their own.
Of course, the beauty of making your own sausage is that it is so easy to adjust the seasonings to your personal taste. I suggest trying the recipe as written the first time you make it, but reserve 20% of the seasoning mix. Fry up a small sample piece and taste it then adjust the seasonings by adding the rest of the mix or adding individual seasonings as desired.
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This is a great basic recipe for a well-seasoned, fairly mild breakfast sausage. I've now...