Prairie Sausage, Mountain Man Sausage,
Country Maple Sausage Instructions

Homemade breakfast sausage is most often made with 100% pork. If you butcher your own pork you will have all the pork trim you need to make great sausage.

If you purchase your meat at your local supermarket we recommend buying pork trim that is at least 70% lean or buying a Boston Butt pork roast. It is very easy to bone a Boston Butt as it has only one small bone to remove, other cuts work equally as well, some are harder to bone.

Depending upon the size of your grinder, dice your fresh meat accordingly. Usually 1" squares.
Weigh the meat after dicing. DON'T GUESS!
Measure out the proper amount of seasoning according to the mixing chart below.
Place meat in large mixing bowl and sprinkle lightly with seasoning, tumble the meat while seasoning trying to get a small amount of seasoning on each piece. Sprinkle all seasoning and tumble again.
At this point your meat is ready to grind, however, I would like to point out that if your meat has warmed up to room temperature it is better to let the seasoned meat cool down in the refrigerator three or four hours. Cold meat grinds much better than warm.
Cold is better – Tumble the meat one more time. Now your meat is ready to grind. Don't overload your grinder but grind the meat as fast as possible. The moisture produced by letting the meat set will aid in the grinding process.
After grinding, mix ¼ cup ice water to 1 lb. of meat. Mix thoroughly with your bare hands, squeeze it through your fingers while making a fist. When you think you have it mixed thoroughly, mix it a little more to be sure.
Patty your sausage into the size patties you desire. Fresh sausage will last 3 days in the refrigerator or should be frozen. (Sooner is better than later.)

Mixing Chart

24 Lb. meat 8 oz. Seasoning or 16 tablespoons
12 lb. meat 4 oz. Seasoning or 8 tablespoons
6 lb. meat 2 oz. Seasoning or 4 tablespoons
3 lb. meat 1 oz. Seasoning or 2 tablespoons
1 1/2 lb. meat 1/2 oz. Seasoning or 1 tablespoon