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Use your hands or a stand mixer paddle attachment to thoroughly combine the ingredients. Wrap and chill for at least 6 hours before using, preferably overnight for best flavor. The sausage will keep in the fridge for 3 days or can be frozen, well wrapped, for up to 3 months. Makes 1 pound of ground sausage.

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2 tsps Salt. 1 tsp Black Pepper. 1/2 tsp Cayenne Pepper. 1/2 tsp Red Pepper Flakes. 1 tsp Dried Thyme crushed or ground. 1 tsp Dried, ground Sage. 1/4 tsp Dried, crushed Rosemary. 1/2 tsp ground Nutmeg. 1 Tbsp Brown Sugar.

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Get your cubed pork shoulder from the refrigerator and begin with your stand mixer on about the #6 speed. Slowly add the cubes of sausage and push down with the plastic or wood dowel that comes with the meat grinder. You'll want to work a little quickly, so the meat doesn't warm up.

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Step 1. If your meat grinder comes with a coarse and a fine grind attachment, grind the meat first through the coarser disk. Put all the remaining ingredients in a spice mill or blender and.

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Put the olive oil in a large cast-iron pan or skillet over medium-high heat. Pan-fry the patties for 2 to 3 minutes on each side or until golden brown, making sure there is enough space between each patty. Share this recipe. Country Sausage Recipe is one of the best breakfast options. Lean ground pork, laden with spices and a hint of sweetness.

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To shape the patties, scoop out 1/4 cup (about 2 ounces) of pork mixture and flatten to create 2 1/2- to 3-inch wide patties, forming about 16 patties.*. Heat canola oil in a large cast iron skillet over medium heat. Add sausage patties and cook until browned, about 2-3 minutes per side.

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Step by Step Instructions. Step 1: Trim any excess fat from the pork. After that, cut the pork into small cubes. Step 2: We will place the meat through a meat grinder and grind it into a smooth blend. Step 3: Then, we will combine the meat and remaining seasoning in a small bowl. Step 4: Mix the ingredients well.

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A Real Old Sausage Recipe That Tastes Better Than The Grocery Stores! If you're a fan of classic, hearty breakfasts, then you'll definitely appreciate the timeless taste of old-fashioned country breakfast sausage.While there are countless types of sausage available in stores these days, there's something special about making your own from scratch.

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1. In a large bowl or roast pan, put all ingredients in and mix together well with your hands. 2. Form into two logs about 3 inches in diameter. Wrap the logs in plastic wrap. Refrigerate 8 - 12 hours. Remove the logs one at a time from the refrigerator. Slice Patties about a half inch thick. Place on baking sheet and freeze.

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directions. Trim any excess fat from the pork and cut into chunks. Place the meat through a meat grinder. Combine the ground meat and remaining ingredients in a bowl and mix well. Shape the sausage into patties. The sausage can be cooked immediately but for best flavor wrap the sausage patties in plastic wrap and freeze for 1-2 weeks.

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Italian Sausage and Bean Soup. The unusual blend of sausage and beans with coleslaw makes this soup for a cold winter night the definition of complete comfort food. The recipe doubles easily, so serve a crowd and pair with crusty bread and a tossed salad. —Stacey Bennett, Locust Grove, Virginia. Go to Recipe. 10 / 26.

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Add the breakfast sausage seasoning ingredients to a small bowl and mix. Place ground pork in a bowl and dump the seasoning all over the pork. Mix the seasonings in with the pork to evenly incorporate. Form the seasoned ground pork into sausage patties. 1 lb of ground pork will make about 6 breakfast sausage patties.

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Chop the pork into small pieces. Ground the pork with a meat grinder, then place in a large bowl, add the salt, hot pepper flakes, dried fennel and white wine. Add the lower amount of ingredients first. Then take a small amount (mini hamburger amount) and cook it, taste and adjust the seasonings to your liking.

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For a sweeter sausage, add 1 to 2 teaspoons brown sugar. For a spicy sausage, add 1/8 teaspoon cayenne pepper or extra chili flakes. To crush spices place them in a small sandwich bag and crush them with a rolling pin or meat mallet. Ground turkey can be substituted for some or all of the ground pork. 4.97 from 52 votes.

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Making Bulk Sausage. Start with very cold ingredients and equipment: Make sure your ingredients are laid out, and the meat and fat are very cold (fat can be completely frozen), before you begin (put meat and fat in freezer for 2 hours). Put bowls and grinder in freezer or refrigerator for an hour before using them.

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Instructions. If you are purchasing already ground pork, move on to step 2. If you are starting with whole pork shoulder, debone the pork shoulder and cut the meat in to chunks that will fit in the inlet hole of your meat grinder. Add all of your seasonings to the cubed (ground) pork and mix it up to distribute evenly.