Homemade Breakfast Sausage is easier than you think using my proprietary blend of sausage seasoning and then forming them into sausage patties or sausage balls.
Place pork butt and meat grinder in the freezer for 1-2 two hours prior to beginning This process is necessary to allow the sausage to grind smoothly.
In a small bowl mix salt through cayenne pepper.
Remove pork butt from the freezer and carve into 1-2 inch cubes. Cut pieces with excess fat slightly smaller than less fatty pieces. Toss well with spices to coat. Place back into freezer for 20 minutes.
While you wait for the meat to re-chill, assemble your meat grinder and bowl to catch pieces. Use the coarse grind attachment. Cut pieces of wax or parchment paper to stack between patties when formed.
Remove meat from freezer and grind. If you are using a Kitchen Aid, a speed of 4 is optimal.
After you have ground all of the meat and spices, you can start to form patties with well washed hands. Make patties 2 inches wide and about 1/2 inch thick.
Place all patties in an airtight container separated by the cut wax paper. Refrigerate for at least 12 hours, but optimally 24 hours.
Because your patties have a significant amount of fat you will not need to use additional oil to cook. Place patties in a large skillet and fry over medium heat for approximately 5 minutes on each side. These are pork, so the patties need to be cooked all of the way through with no pink. Cooking temperatures and patties sizes will vary, so I highly suggest that you cut open one patty to check for completion before serving.