Americans can get great breakfast sausage at a low price in any store, and there is a wide variety to choose from. Heck, I have even seen breakfast sausage at gas station convenience stores. That’s how much Americans love their breakfasts. However, if you want to avoid added chemicals and preservatives, it is very easy to make delicious breakfast sausage on your own.
I recommend making the breakfast sausage at least one day in advance to allow the flavors to meld, but it can be used straight away if you are desperate!
- If grinding your own meat, choose a fatty cut like pork shoulder. Fat is important to the flavor and juiciness of the final product. If your sausage seems crumbly and dry, it is most likely missing fat.
- The amount of salt is important as well because salt helps the meat bind together.
- Adjust pepper levels to your desired level of heat. This recipe yields a slightly spicy, but definitely not over powering level of heat.
