A Breakfast-Sausage Recipe To Put Those Frozen Links To Shame

emPhoto: Courtesy of 2 Sparrows.
There's nothing better than a homecooked breakfast, one complete with fluffy flapjacks, an egg strata, and frozen sausage — say, what? If you're like most people, you probably cut corners on those protein-packed links for fear that making your own would be too difficult. Well, anything more than pressing start on the microwave is going to be a bit more challenging — but not impossible.
As proof positive, we scored an easy recipe from chef Greg Ellis of 2 Sparrows restaurant in Chicago, a favorite a.m. nosh spot among locals. With copious holiday brunches in your future, you're going to want to keep this baby bookmarked.
2 Sparrows Breakfast Sausage
5 lb pork shoulder (cubed)
.5 oz fresh sage
.25 oz fresh thyme
.25 oz salt
.25 oz paprika
1. Mix pork shoulder with seasonings until completely blended.
2. Pass all of the meat through a meat grinder.
3. After grinding, put the meat into a mixer and mix on medium using a paddle attachment. While mixing, add one cup of ice cold water.
4. Case into natural hog casing. Enjoy!
Tips To Ensure The Perfect Sausage:
1. You don't need to spend a lot of money on a grinder. This one comes in at just under $30 and will do the trick for occasional use.
2. Grind all ingredients three times in the meat grinder.
3. Keep all ingredients as cold as possible.
4. Let the meat mixture sit overnight in the fridge before casing. Sausage casings are widely available online.
5. When grinding, if you have multiple grinder sizes, start with a large size and grind it once, then use the next size smaller and repeat until the meat is ground to the size that you need it.
5. Experiment with the ingredients; have fun with it! For example, add apples for a bit of sweetness.
7. Chill the bowl you use to blend the meat with the seasonings.

More from Food & Drinks

DIY cotton candy ice cream that doesn't require an ice cream maker? Winning
Whether you're brunching or, uh, dinnering, etiquette is of the utmost importance when dining out. And no, we don't mean keeping your elbows off the table...
Once in college, I had a friend Google "how to make a grilled cheese," and I remember being completely baffled that someone would need a step-by-step ...
This easy, 2-ingredient fruit leather is a recipe every 20-something should know
Once the vegetable our moms would have to beg us to try ("just a bite!"), today, we can't get enough of cauliflower. It practically defines the word ...
Great drinks, a perfect soundtrack, the perfect lighting: all these things can make a party good. But what makes a get-together memorable? The food. Once ...
A few months back, Zoe Bain went boldly where neither of us had gone before: She completely barred herself from anything takeout (yes, even coffee) for two...
(Paid Content) Scrambled eggs for breakfast? Yawn. Standard-issue pancakes? Predictable. To effectively get us out of bed in the a.m., we prefer a morning ...
Every time we log into Amazon, it feels like everything — movies, tech gadgets, and random articles of clothing — is competing for our attention. But, ...
S'mores are a messy dessert favorite. But why not skip the sticky situation and enjoy yours in a cone
This may be news to you, but living in New York is kind of expensive. But, while it may always be the land of $17 cocktails and unmentionable rents, the ...
Sushi and NYC are two peas in a pod. They go together like bread and butter, sugar and spice, cheese and crackers — yeah, you get the picture. So whether ...
Give me your tired, your poor, your huddled masses yearning to eat roasted guinea pig in Flushing, Queens. Oh, is that not how the Statue of Liberty poem ...
As I've grown older, Halloween has become more and more of a chore than the birthday-/Christmas-level-excitement day it used to be. My friends bemoan the ...