Grind Your Own Breakfast Sausage

Breakfast sausage is my second favorite breakfast meat and I always like to have some on hand for a quick meal or a super heavy mountain man breakfast that will set your day off right. You can substitute deer (venison) or elk for the pork butt if you add in 30% pork fat by weight.
Once you've ground the meat, you'll want to save some for another day. I review the best ways to freeze your sausage for different kinds of use.
Recipe - scale this to the amount of meat you have
1000g Pork Butt (2lbs 3oz
15g Salt (2.5tsp)
3g Dried Sage (2 tsp)
2g Black Pepper (1tsp)
1g Ground Nutmeg (1/2tsp)
10g Brown Sugar or maple Sugar (1Tbsp)
Need advice on a meat grinder? • $50 VS $100 VS $400 Me...

[@keithbertschin1213]

Many thanks. Bought the kitchen aid grinder. I’m sick of sausage with gristle even when you pay top dollar, they just can’t help themselves getting rid of the nasty stuff

[@tomray4139]

The grinder in the freezer is an excellent tip!

[@Buford_T_Justice1]

You’ve convinced me to start making my own sausage! Thanks! Great video

[@David-burrito]

What an excellent tip to use already ground meat to push the leftovers through. I watched a video where the presenter used ice cubes, wow, what a mess that was. Thanks!

[@Roosterrice]

Please keep making videos, you deserve a lot more subscribers, I love your passion for the grill/cooking. Big fan!!

[@GrillTopExperience]

I appreciate the kind words! Things kind of slow down during the winter as people watch less grilling videos, which is lucky because it's hard to get a weather day that is good enough to shoot outside during the winter. I'll keep at it!

[@chuckiepeoples]

Why doesn’t this guy have millions of subscribers? Talentless Mukbang channels have millions. What a strange world we live in, huh?

[@GrillTopExperience]

I appreciate the kind words. There are lots of BBQ/Food channels that have 200k - 600k subscribers that are making more/better videos. There is lots of competition.

[@Nethanel773]

Thank you for putting this up.

[@evamarklund4834]

Great information. Thank You!

[@wemcal]

Great video and great information.. looks amazing

[@christrucker312]

Good video I’ve been doing sausage for about three years o tell people never put any part of the grinder in the freezer overtime it makes the parts brittle I always put the meat in for about 20 min after each grind

[@David-burrito]

Great video, thanks.

[@BillVol]

Great lesson. New sub!

[@carfvallrightsreservedwith6649]

No more difficult than thinking of it as hamburger with seasoning added, except with pork (porkbutt/shoulder). REALLY people, it's THAT simple/easy......, no mystical magic about it.

[@heathbree1]

Hell yea !!

[@SirPraiseSun]

way better to make home no garbage fillers and preservatives, nice video.

[@theglassishalffull3115]

Rocket surgery, now that’s some serious brain science!

[@David-burrito]

Haha! @The Glass is Half Full: rocket surgery, brain science, it all works out in the end!

[@David-12322]

Are ground brisket burgers tough??

[@shrek22]

If it’s homemade is it still considered carcinogenic? Thx

[@stuff945]

I'll try this out. Without a scale, are the ingredients heaping spoons or flat/ leveled? I assume flat. Thanks!

[@carfvallrightsreservedwith6649]

Use a scale. Though spices/herbs have a general volumetric measurement, weighing is more precise. More online info out there than most neophytes are aware of.... just takes an inquiry.

[@bowlinglefty]

Rocket surgery?

[@thaiwildcamping6757]

Rocket surgery🤦‍♂️