Homemade Sage Breakfast Sausage (No Casings!)
Cut 1 lb pork butt into 1” cubes and chill in the fridge.
Grind the pork into a large bowl.
Mix with salt, pepper, minced sage, garlic, fennel seeds, and brown sugar. Chill.
Stretch a large piece of plastic wrap out on your counter.
Dollop a portion of the sausage mixture onto it. Fold the bottom of the plastic over the sausage.
Cup your fingers over the sausage and slide it toward you to tighten it into a log.
Roll it forward, as tight as you can. Twist the ends closed and tuck them under. Chill overnight.
Unwrap and cook on a hot skillet, rolling it across the pan to keep it from flattening on one side.
Serve up in a hot dog bun or sliced on a diagonal into medallions.
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