Sausage-a-Day: Sage Breakfast Sausage

To better understand the process of making sausage, Susie and I have set out to make a sausage a day for the week. We started with the basics last night—a sage-heavy, fresh pork breakfast sausage, which we immediately fried up and made into a cream gravy and poured over biscuits. Along with the screwdrivers it made an excellent dinner.

There’s not an easy way to annotate each image in the slideshow, but I don’t think captioning every image is necessary. They sort of explain themselves. (Although they seem to be running from the end to the beginning, despite any reordering I do. Oh well!)

We started with a seven-pound pork butt; cut off the skin; cut it into one-inch cubes; ground it with the wider of the two grinds available on our KitchenAid; spiced it following the “Breakfast Sausage” recipe from Sausage Mania’s excellent recipe PDF (although we doubled the spices and still found it to be relatively mild); greased up our casing tube with Crisco and fed the entire casing onto it; stuffed; twisted; feasted.

It was delicious, but not terribly different than the typical fresh sausage you can buy at the store. All in all a good primer for working the machinery before we get into more interesting sausages.