Grinding your own pork is a wonderful way to make many different meals with one pork shoulder (Boston Butt). Our recipe is inspired by Alton Brown’s “Breakfast Sausage” recipe, which has been handed down through several generations. The best things about grinding your own pork are no added fat, and no artificial ingredients or preservatives. It’s relatively lean and all the small pieces or scraps get used. Lots of flavors can be added so it’s like a blank food canvas!
Ingredients
2 lbs. pork shoulder cold
2 tsp salt
2 tsp pepper
4 tsp sage leaves chopped fine
2 tsp rosemary chopped fine
1 tbsp dark brown sugar
½ tsp ground nutmeg
½ tsp cayenne pepper
½ tsp pepper flakes
¼ tsp ground cloves
1 tbsp maple natural syrup
½ tsp fennel seeds (optional)
- Chop the pork into ½” cubes and combine with remaining ingredients in a large bowl, mix well to combine. Allow to set for 30 minutes or so. I add the fennel for meatloaf.
- Set up your grinder, put hearing protection on, and run the pork mixture through, capturing it in a resealable container as it comes out. Be sure to unplug the grinder immediately when finished!
- Store the finished ground pork in the refrigerator for up to a five days.
- I will normally run a pound or two through without seasoning (for meatballs, egg rolls or stir fry) then run the seasoned meat next.
Ground Pork
Ground Pork Ingredients
Ground Pork spiced
