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Organ Meat Breakfast Sausage

If you are looking for a way to incorporate more organ meat into your diet and you like sausages, making your own organ meat breakfast sausage is a great way to make organ meats delicious. This sausage recipe is highly customizable and easy to make. Great for beginners. The patties can be frozen for a ready-to-go nutritious meal!

Equipment

  • 1 Scale
  • 1 Meat grinder

Ingredients

  • 2 pounds (1 kg) beef or pork meat roast or stew meat
  • 1/2 pound (250 grams) pork fat
  • 1/2 pound (250 grams) beef heart
  • 1/2 pound (250 grams) beef or chicken liver
  • 1/4 pound (100 grams) beef kidney or spleen or pancreas optional
  • 3-4 teaspoons sea salt
  • 2 teaspoons dry sage
  • 1 teaspoon ground black pepper
  • 1 teaspoon dry rosemary
  • 2-4 cloves garlic

Instructions

  • Before starting: when making homemade sausage, always work with clean and cold equipment to avoid contamination. Put all bowls and grinder in the freezer or fridge before starting until they are cold.
  • Cut all meat and fat into 1- or 2-inch chunks. You can use partially frozen meat and almost completely frozen fat. Place all meat and fat in the refrigerated bowl and add salt and spices and mix quickly. If your meat and fat were completely thawn out, place the meat, fat and seasoning mixture in the freezer for at least 30 minutes, up to 1 hour.
  • Remove the grinder from the refrigerator and set it up following specific instructions. Use the coarse die.
  • Grind the meat mixture pushing it through the grinder. Work quickly and keep the meat cold.
  • Once all the meat is grinded, place it back in the freezer for a few minutes while you clean your equipment and working area thoroughly with hot soapy water.
  • Remove the sausage mix from the freezer and mix it well using your clean hands or a stand mixer. Mix for a couple of minutes, until all ingredients are well incorporated and the sausage mix gets a little sticky. When mixing with your hands, knead the sausage like if it was bread dough.
  • Form the breakfast sausage patties by taking a scoop of mix and forming a ball with your hands. Flatten it out a bit. You can make the patties as small or big as you wish.

To cook the sausage patties

  • Preheat a cast iron skillet or stainless steel pan over medium heat. Cook for about 5 minutes each side until the sausage is browned and cooked through.

To freeze the sausage patties

  • Place the uncooked patties between sheets of parchment paper and place in the freezer on a tray until frozen solid. Place patties in a zip lock bag and store in the freezer for up to 2 months.

Notes

I personally really like the combination of meats and flavours of these sausage, and the organ meat is there, but you can't really taste it! You can also slightly adjust the sausage ingredients according to your taste: increase or decrease the amount of organ meat, and use the combination of herbs and spices that you prefer.
If you wish, you can make sausage links by stuffing the sausage mixture into sausage casings.