For years, my go-to sausage recipe has been simply to add salt, pepper, and sage (and maybe a smidgen of cayenne) to a pound of ground pork. The more sage, the better, in my opinion (but not in Gabriel’s. Have I mentioned that we have food incompatibility issues? Well, we do*).
Now, where was I? Oh yes…
When Gabriel and I were raising pastured pork a few years ago, his mom gave us a copy of Home Sausage Making. I should probably be embarrassed to admit this, but the day I opened that book was the first time I ever saw an actual sausage recipe. This book has oodles and oodles of sausage recipes and how-tos. I had no idea there were so many different kinds of sausage.
If you like to cook from scratch or are even remotely serious about cutting down your intake of chemicals, nitrites, and nitrates, I highly recommend this book. Not only does it contain 100 recipes such as kielbasa, duck sausage, pepperoni, and this breakfast sausage recipe that I’m about to share, but it also has lots of great information on stuffing, curing, and smoking your homemade sausages.
The cloves in this recipe add a very interesting flavor that I’ve not had in sausage before, and sometimes I leave them out depending on my (or Gabriel’s) mood. Really, you can do that with any of the spices. You could also add some cayenne if you like spicy sausage.
Thoroughly mix all ingredients together. I usually use my hands when I’m only using one pound of pork, but the stand mixer would work as well.
* It’s not that bad, really. Kind of shocking when we were first married, though, and it does make life more interesting.
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