Breakfast Sausage

I've taken to making my own breakfast sausage for a couple of reasons. The most important for me is that I react badly to MSG (mono sodium glutamate) it gives me nasty migraines. The other is that it's way less expensive. Typically, I get a pork loin or a pork shoulder. I cut out of the pork loin pork chops and leave myself 2 lbs for the sausage. The pork shoulder I cut out a good sized roast for my family and then make sausage out of the rest. I also remove the bone in the shoulder. Then I grind the 'sausage' pork with my Kitchen Aid. If you can't grind your own pork most butchers will either do it for you or you can find ground pork at the grocery. The other advantage to grinding it yourself is it can be lower fat as you control what gets ground. So, the recipe below is for 2 lbs ground pork.

Breakfast Sausage

Ingredients
2 tsp dried sage
2 tsp salt
1 tsp black pepper (more if you like it spicier)
1/4 tsp marjoram
1/8 tbs crushed red pepper flakes (more if you like it spicier)
1 pinch ground clove
2 lbs pork

If you are grinding your own pork grind it once add spices and mix. You can mix by hand or use your Kitchen Aid. Then I grind it again both to mix it and to get a finer grind. I package it in 1 lb packages, usually ziplock bags but anything that is freezer proof is good. Freeze what you are not going to use immediately.