• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Girl Carnivore logo

  • Home
  • About
    • Collaborate
    • Contact
    • Privacy Policy
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Poultry Recipes
    • Lamb Recipes
    • Seafood and Fish
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Collections
  • All Recent Recipes
  • Keto & Whole 30 Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » breakfast

    Blueberry Cheddar Breakfast Sausage

    4 hrs 20 mins | Yield 24 | April 24, 2019 | Updated: September 11, 2020 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

    Jump to Recipe Print Recipe
    • Facebook
    • Pin It
    • Yummly
    homemade blueberry cheddar breakfast sausage Recipe

    Use fresh blueberries and cheddar craft your own custom breakfast sausage. Homemade sausage isn’t hard and tastes amazing.

    Blueberry Cheddar Breakfast Sausage recipe

    If you haven’t made your own breakfast sausage yet, you’re in the right place. I have some great tips for starting out.

    Bonus, these are perfect with maple pancakes or with these cornbread waffles. Read it over and then scroll down leaving a comment telling me what you need to know about making your own breakfast sausage at home.

    Maple Blueberry Cheddar Sausage Recipe

    How to Make Breakfast Sausage

    Making breakfast sausage is easy! You need pork, and pork fat (like bacon or pork belly), salt, seasoning and a meat grinder. The fat is what gives the sausage that rich flavor and helps keep it moist. This isn’t the time to go for lean cuts. Fat = flavor!

    Make sure to trim anything that isn’t hard fat, like silverskin or bone while trimming out your pork. I buy whatever is on sale, usually a shoulder, and then combine that with an equal portion of pork belly for an amazing combination.

    Salt is also a huge factor in sausage for texture and flavor. I like to keep it to just under a tablespoon of salt per pound and then I mix in my seasonings

    From there, you need a meat grinder and a little imagination. If you just want to play with flavor combinations, quarter the recipe and make sausage patties.

    If it’s your first time using casings, I prefer natural casings. One, it’s a use for another part of the animal, and two I think they have the best snap. However, it can be a little odd when you first get the package.

    Casings often come cured in a lot of salt. It’s vital to read the instructions included on the packaging and follow them. Normally that involves soaking and rinsing the casings ahead of time. I have found string across a window to be an easy way to dry the casing until ready to use.

    What can you put in breakfast sausage?

    Breakfast sausage is one of the easiest to experiment with – because there aren’t any hard rules to go by. You can’t make Italian sausage without fennels seeds, chorizo must have spice, but breakfast sausage? Well, as long as it’s a little sweet – it doesn’t matter.

    Research will show a combination of mild spices, like sage, thyme, rosemary and a hint of nutmeg in a lot of breakfast sausage recipes. Even brown sugar at times.

    You can even add a pinch of cayenne or red pepper flakes. There’s really no wrong way to make breakfast sausage.

    I like to work in batches, seasoning, grinding and always cooking a testing a bite before stuffing the sausages just to make sure everything is balanced.

    For this recipe, I was really leaning in on some New England classics, one Cabot cheddar cheese, local Coombs family farm maple syrup, and Maine blueberries. I love the combination of sweet and savory that cheddar allows for when paired with something like syrup.

    And I knew this needed Maine blueberries because they are famous for being smaller – and better – than the rest. Large blueberries would pop while grinding or when being sliced, and no one really wants violet colored sausage.

    The combination of Cabot Cheddar, the real maple syrup and blueberries was exactly what I was going for!

    Homemade blueberry cheddar breakfast sausage recipe

    Tips for making your own Breakfast Sausage

    • Make sure to read the instructions for your casings ahead of time to have them ready to go.
    • Keeping the meat and meat grinder cold prevents the fat from warming up and becoming too soft while the meat is being ground.
    • Have a sanitized needle for relieving air pockets ready and on hand.
    • Invest in an all metal grinder or grinding attachment. It will hold up better and keep cooler when you are putting meat through it.
    Homemade breakfast sausage recipe with blueberries, cheddar and maple syrup

    Want more breakfast inspiration? Try some of my favorite recipes

    • Spicy Chipotle Breakfast Hash
    • Perfectly Fluffy Scrambled Eggs
    • Easy Breakfast Enchiladas
    • Sweet Maple Pulled Pork French Toast

    If you’ve tried my Homemade Blueberry Cheddar Sausage Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

    Blueberry Cheddar Breakfast Sausage recipe
    Print Recipe Pin Recipe
    Rate this Recipe!

    Blueberry Cheddar Sausage

    Crafting your own breakfast sausage isn’t complicated and can make for an amazing home made option that is far more affordable than buying pre-made sausage. Plus you get to pick the best ingredients – like Maine Blueberries, real maple syrup, and Cabot cheese to flavor the pork. You can’t buy that pre-packaged.
    Course: Breakfast
    Cuisine: American
    Author: Kita Roberts
    Prep Time4 hrs
    Cook Time20 mins
    Total Time4 hrs 20 mins
    Servings: 24
    Calories: 388kcal

    Ingredients

    • natural casings soaked and rinsed
    • 3 lbs pork belly
    • 2 lbs pork shoulder
    • 4 tablespoon salt
    • 2 tablespoon ground sage
    • 2 tablespoon thyme
    • 2 cups shredded Cabot Cheddar cheese
    • 1 cup frozen blueberries use small Maine blueberries
    • ½ cup maple syrup

    Instructions

    • Par freeze the pork for 20 minutes.
    • Slice the pork into ½″ cubes.
    • Season the pork with the salt, sage and thyme.
    • Add the cheese and toss to combine.
    • Chill in the fridge until ready to grind, at least 1 hour.
    • Meanwhile, place the components of your meat grinder in the freezer to get them cold.
    • When ready to grind, run the pork mixture through the grinder until all of the pork is ground.
    • Chill again for at least 3 hours.
    • Clean, dry well, and place the components of your meat grinder back in the freezer.
    • Toss the ground pork mixture with the blueberries and maple syrup.
    • In a small pan, cook a tablespoon of the mixture to test for seasoning. Adjust to your taste.
    • When ready to stuff the sausage, slide the casing over the sausage extruder completely.
    • Working carefully, start running the pork mixture through the grinder.
    • Slide the casing down, giving about 2 inches as the first bit of sausage comes out.
    • Using your hands, guide and shape the sausage to fill the casings, pulling the casing down to fill.
    • When a few inches remain stop and tie off both ends.
    • Slide the next casing on and repeat the process until all of the pork sausage has been stuffed.
    • Cook immediately or save for later. Par freeze the sausage on parchment paper lined baking racks before sealing to freeze.

    Nutrition

    Nutrition Facts
    Blueberry Cheddar Sausage
    Amount Per Serving
    Calories 388 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 13g81%
    Cholesterol 66mg22%
    Sodium 1257mg55%
    Potassium 217mg6%
    Carbohydrates 5g2%
    Sugar 4g4%
    Protein 12g24%
    Vitamin A 140IU3%
    Vitamin C 2mg2%
    Calcium 87mg9%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
    • Pinterest
    • Facebook
    • Flipboard
    • Yummly
    « Easy Croque Madame Recipe
    Zesty Pimento Cheeseburger »

    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Tried this recipe? Leave feedback or a comment about it! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kita Roberts GirlCarnivore

    Hi, I’m Kita! The meat maven for GirlCarnivore®. I’m a freelancing creator, recipe developer, photographer, and world-traveling food junkie. 

    More about me →

    Check out the GirlCarnivore® Spiceline!

    Newest Posts

    • Diner-Style Ham and Cheese Omelet
    • Grilled Ham Steaks with Brown Sugar-Mustard Glaze
    • Traeger 3-2-1 Ribs
    • BBQ Pork Steak

    Fan Favorite Recipes

    • New Orleans BBQ Shrimp
    • Perfect Oven-Roasted Rack of Pork
    • Smoked Beef Tenderloin
    • Char-grilled Roast Beef

    Stay Up to Date

    Thanks for signing up! Check your email for a confirmation and make sure you actually signed up. Ugh technology.

    Footer

    About Girl Carnivore

    Girl Carnivore is a food site designed to inspire cooks from beginner to pro with recipes created by chef and culinary expert, Kita Roberts.  From savory burgers, to healthy meals, global flavor infusions cooked over grills, livefire, or in traditional ovens, #GirlCarnivore is here to help you break down barriers and make cooking fun again.

    As Seen On

    2022 as seen on girl carnivore media logos

    Content on GirlCarnivore.com may feature affiliate links which help support the site by paying me a commission if you use the link to purchase the product. For more information, please see my full disclosure policy.

    • home
    • Work with Girl Carnivore
    • Sitemap

    Copyright © 2022 Girl Carnivore® • Privacy Policy

    • 35