Homemade breakfast sausage recipe!
This one requires a little bit of specialized equipment! We're using the meat grinder attachment on our KitchenAid for this, but there are other meat grinding options, of course. The trick here is to keep everything as cold as possible! You may wish to keep both the bowl you're taking the chunks from and the bowl that the ground sausage is ending up in ice baths to make sure everything stays at a good low temperature. If things get too warm, you end up with fat rendering out, and it won't emulsify properly for the final sausage.
We did this into saran wrap to make patties, but of course if you have the necessary equipment, you can extrude this filling into casings for individual sausage links. The flavour profile we used is very much a breakfast sausage (though a bit too garlicky for my personal taste), but you can personalize this however you like!
