Pork Sausage

Store-bought breakfast sausage usually stops at sage and pepper. This homemade version goes further, building a whole herb garden into pork shoulder: sage leads the way, with savory, chervil, marjoram, and a heap of fresh parsley filling in the corners and a whisper of allspice for warmth.

Pork shoulder is the right cut because of its fat. That marbling is what keeps a fresh sausage juicy instead of dry and crumbly once it hits the pan.

Two details make or break the texture. First, chill the meat well before grinding so the fat stays in firm, distinct specks rather than smearing into paste. Second, mix only briefly once the egg and water go in. The egg binds, the water keeps things moist, and a quick turn in the mixer is all it needs. Overmix and the sausage turns dense and rubbery.

Shape it into patties for breakfast or stuff it into casings for links.

Pro Tips

• Keep everything cold: the meat, the grinder parts, even the mixing bowl.
• Cook a small test patty and taste before shaping the rest, then adjust the salt and sage.
• Let the seasoned mix rest in the fridge overnight; the herbs bloom and the flavor deepens.

Variations

• Add a pinch of red pepper flakes or cayenne for a hot breakfast sausage.
• Stir in a little maple syrup or brown sugar for a sweet-savory version.
• Trade the sage-forward blend for fennel and garlic to lean Italian.