Pedro's Breakfast Sausage

Pedro Arellano

A simple classic flavor that's simple to make.

4 pounds ground pork butt

4 teaspoons KOSHER salt

2 tsp ground black pepper

4 tsp dried sage

1 tsp dried thyme

2 tsp granulated sugar

½ tsp red pepper flakes (Optional, use less or none at all if you don’t care for heat)

1 tsp smoked paprika

¼ tsp ground cayenne (optional, I like the heat)

½ Cup water

Grind all the dry ingredients and spices in a coffee mill or the like till quite fine. It will mix into the meat better if it’s ground to a fine consistency. I have a small generic “Bullet” type of blender by GE that works great, and it was cheap.

Sprinkle the spice mixture evenly over the meat.

Pour the water over the meat and mix well. Try to keep the meat cold, but you should mix it until the farce (ground meat) is sticky. That will help to keep your sausage moist. Form into patties or stuff into sheep casings if you like them linked. I highly recommend you avoid using the Kitchen Aid Grindaren’tstuff your sausage. It’s an inefficient stuffer and will overheat the meat in the process. You can buy a dedicated stuffer for a reasonable price.

I already mentioned it but be careful with the red pepper flakes and cayenne if you aren’t a heat kind of person.

Cook the sausage to an internal temperature of 160 degrees, directions below.

Cooking Instructions: This is a raw pork product so put the sausage in a pan and add a little water and cover. Take the lid off once the water has evaporated and then finish cooking the sausage (again to an internal temperature of 160 degrees). It will have a little of a pink color due to the red pepper flakes, paprika and cayenne.

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