Pork Sausage

Pork Sausage

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Use either seasoning mixture with 4.5 pounds of center-cut pork loin.

Breakfast Sausage Seasoning (for breakfast sausage do not trim the fat off of the pork loin)

• 4.5 tablespoons brown sugar
• 3 tablespoons dried sage
• 3 tablespoons salt
• 1.5 teaspoons ground black pepper
• 1½ teaspoons dried marjoram
• 0.5 teaspoon red pepper flakes (pulverized to dust in the spice grinder)

Pizza Sausage Seasoning (Trim the fat off of the pork loin)

• 1 tablespoon ground black pepper
• 1 tablespoon dried parsley
• 1 tablespoon +1 teaspoon Italian-style seasoning
• 1 tablespoon granulated garlic
• 1 teaspoon crushed red pepper flakes (pulverized to dust in the spice grinder)
• 1 tablespoon crushed fennel seeds
• 1 tablespoon paprika
• 1 tablespoon dried minced onion
• 2 teaspoons salt

Directions

1. Mix the desired seasoning ingredients together until well combined.
2. Grind the pork with the coarse grinding plate.
3. Thoroughly mix in the sugar/spice mixture with gloved hands.
4. Grind the pork again to better distribute the fat and sugar/spice mixture.
5. Form into patties, meatballs, or leave as is for crumbled sausage.
6. Heat a large skillet over medium-high heat. Working in batches as patties or ground mixture until cooked all the way though and browned.