Dakota Farmstead Breakfast
Sausage Patties
This homemade breakfast sausage patties recipe comes from family friends back in North Dakota. They used to get up at 3:30 every morning to go out and milk, then come in for a huge breakfast.
Breakfast was the largest meal of the day, and always included the fruits of their family sausage making(along with 2 or 3 other kinds of meat). Those days are long over, but this recipe was passed down in their family.
I wrangled it away from my friend Bob and have modified it just a bit.
- 10 lbs pork butt, 15 to 20% fat
- 3 tablespoons salt
- 1 1/2 tablespoons ground dried thyme
- 1 1/2 tablespoons ground dried marjoram
- 3 tablespoons rubbed sage
- 3 tablespoons ground black pepper
- 2 cups ice water
- Trim the pork, cut it into 1 inch cubes, and grind it through the medium plate of your meat grinder.
- Combine and mix all the spices with the 2 cups of ice water in a container.
- Pour the spice and water combination into the ground pork and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
- Once the sausage is fully mixed, either make it into patties or bulk packages or stuff it into casing.
This sausage should be cooled as soon as it is done. It can be kept in the refrigerator for 2-3 days or in the freezer for up to 3 months.
The family traditionally left this recipe in bulk and made it into patties. I think it is best that way, but you could stuff it into natural small hog casing, 24mm sheep casings, or collagen.
I'd probably use a 3/4 inch collagen casing if I elected to stuff this sausage.
