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Country Ham Breakfast Sausage

3

lb

boneless Boston Butt roast

1

lb

fat back

1/2

lb

country ham

1 1/2

tbsp

red pepper flakes

4

tsp

kosher salt

2

tsp

ground black pepper

2

tsp

brown sugar

2

tsp

dried, ground (rubbed) sage

1

tsp

dried thyme

1/2

tsp

cayenne pepper

1/4

cup

water, (or pork stock if you have it)

1

Chill your grinder and mixing bowl in the refrigerator.

2

Cut pork and fat into strips and toss with seasonings. Spread in a layer over a baking sheet and partially freeze. You’re going for stiff but not hard. This takes about 1 1/2 hours in my freezer and I rotate the baking sheet half way through. (The time depends on how efficient your freezer is and how much food is already in it.)

3

Cut country ham into 1-inch pieces and process until very fine in a food processor or blender.

4

Grind the seasoned pork and fat using the 1/4-inch plate. Add water, and mix thoroughly.

5

Fry up a small taste and adjust seasonings, but keep in mind the flavors will mature. Refrigerate overnight. Form into patties and fry.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (25.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1179.3

Calories From Fat (40%)

472.03

% Daily Value

Total Fat 52.24g

80%

Saturated Fat 16.05g

80%

Cholesterol 548.86mg

183%

Sodium 13908.87mg

580%

Potassium 2179.56mg

62%

Total Carbohydrates 13.76g

5%

Fiber 1.83g

7%

Sugar 9.04g

 

Protein 153.95g

308%

Tips

Adapted from a recipe by Bruce Aidells