BJ’s Ground Pork

Background: We started grinding our own pork in the last few years, after getting a nice pork shoulder (Boston Butt) on sale and trying to figure out how best to use it all. Our recipe is inspired by Alton Brown’s “Breakfast Sausage” recipe that has been handed down through several generations. The best things about grinding your own pork (I don’t call it “sausage” since there’s no added fat) are you know its fresh; there are no artificial ingredients or preservatives in it; it’s relatively lean; all the small pieces and scraps from breaking down the shoulder get used; and you can add any flavors that you like- it’s like a blank food canvas!

Ingredients:
2 lbs. pork shoulder
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)
parsley (optional)

Steps:

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.
Set up your grinder and push the pork mixture through capturing 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 week.
I use this ground pork recipe for breakfast sides and sandwiches, then add the fennel when making meatballs or meatloaf.