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Blueberry Cheddar Breakfast Sausage recipe
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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
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings 24
Calories 388kcal

Ingredients

  • natural casings soaked and rinsed
  • 3 lbs pork belly
  • 2 lbs pork shoulder
  • 4 tbsp salt
  • 2 tbsp ground sage
  • 2 tbsp 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

Calories: 388kcal | Carbohydrates: 5g | Protein: 12g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 1257mg | Potassium: 217mg | Sugar: 4g | Vitamin A: 140IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 0.8mg