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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Breakfast Sausage

Source: National Pork Board

Make your own sausage using fresh pork with a variety of seasoning.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	152.5

Total Carbs	1.1 g

Dietary Fiber	0.2 g

Sugars	0.5 g

Total Fat	7.2 g

Saturated Fat	2.5 g

Unsaturated Fat	0.8 g

Potassium	337.1 mg

Protein	19.1 g

Sodium	76.5 mg

Dietary Exchanges 7.2 Fat, 0.1 Vegetables, 2.6 Meat, 0.0 Milk,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 lb Pork, shoulder, whole, lean, raw 1.0
1 each small onions 4.0
4 each medium garlic cloves 2.0
2 tsp ground sage 1.0
1 tsp ground savory 2.0
2 tsp salt 0.5
0 1/2 tsp black pepper 6.0
6 tbsp whole milk

Directions

Trim pork of all fat, cut into 1 1/2 inch cubes. Freeze pork for 30 minutes.
In meat grinder or food processor, grind pork and then grind pork again with onion and garlic.
In large bowl, mix seasonings into pork mixture. Stir in milk 1 tablespoon at a time. Cover and chill for one hour.
Form into 16 even sized patties. Cover and refrigerate for 12 to 24 hours to blend flavors. Use within two days or wrap in air tight paper and freeze.
Cook over medium high heat on griddle or in skillet until browned and cooked through.