Cheddar Breakfast Sausage Kit

Cheddar breakfast sausage is the one that converts people. Sage, pepper, and a little nutmeg against pockets of sharp cheddar that hold their shape instead of running out into the pan — in a link, or in a patty on a breakfast sandwich. This kit is everything but the meat.

Our breakfast seasoning is the best-selling blend we make, and the formula hasn't changed since Rytek Kutas wrote it. Add 10 lbs. of pork butt, and you're an afternoon away from a freezer full of breakfast.

What's in the Kit

Breakfast Sausage Seasoning — sage-forward, with pepper, ginger, and nutmeg, tuned over decades to work in links and patties alike. Blended in Buffalo without silicon dioxide, fillers, extenders, or preservatives, so if it cakes a little, smack the container to loosen it. Choose the 5 oz. pack, which seasons about 10 lbs., or the 1 lb. 8 oz. pack, which seasons about 50 lbs.

High Temp Cheddar Cheese, 1 lb. — diced 1/4" and made to hold its shape at 400°F. Ordinary cheddar melts straight out through the casing or weeps into the pan; this stays in defined pockets. One pound is right for 10 lbs. of meat at our recommended 5–10% ratio.

Natural Hog Casings, Home Pack — edible natural casing in a small, manageable pack sized for home batches, good for up to 25 lbs. Sizes vary within the pack, which is what keeps a home pack affordable.

Why a Hog Casing and Not a Thin Breakfast Casing

Plain breakfast links are usually stuffed into 22mm collagen or 22–24mm sheep, and if you're making them without cheese, that's still the right choice. Add cheese and the maths change: the cheddar is cut into 1/4" dice, and hard cubes that size bridge and jam at the end of a narrow stuffing tube, then press hard enough on a thin casing to tear it. Our own Käsekrainer recipe stuffs the same size dice into 32mm casings for exactly this reason.

A hog casing gives the dice room to pass and makes a link closer to country-style breakfast sausage than a thin link — which happens to suit cheese anyway.

Features

• Makes 10 lbs. of cheddar breakfast sausage per 5 oz. of seasoning
• Works as links or as patties — no stuffer needed for patties
• Our #1 selling seasoning, unchanged formula
• No silicon dioxide, fillers, extenders, or preservatives in the seasoning
• High temp cheddar holds its shape to 400°F
• Casing sized to pass 1/4" cheese dice without jamming
• No cure needed — this is fresh sausage, not smoked
• Works with pork butt, or venison cut with fatty pork
• Blended and packed by The Sausage Maker in Buffalo, New York

10 lb. Cheddar Breakfast Sausage Recipe

• 10 lbs. boneless pork butt, or 7 lbs. venison with 3 lbs. fatty pork butt
• 4 1/2 oz. Breakfast Sausage Seasoning
• 1 pint ice water
• 1 lb. High Temp Cheddar Cheese

Instructions

1. Chill the pork to 32–35°F before you start. Cold meat grinds cleanly; warm meat smears.
2. Grind all the meat through a 3/16" plate.
3. Mix in the seasoning and the ice water until the spices are evenly distributed.
4. Fold in the cheddar last, working gently so the dice stay whole.
5. For patties: form and cook. No casings, no stuffer, nothing else needed.
6. For links: rinse the casings of their salt under cool water, flush the insides, and soak in cool water in the refrigerator for about 2 hours. Slide onto the stuffing tube, stuff evenly without overfilling, and twist into links, alternating the twist direction so the chain doesn't unwind.
7. Prick any air bubbles with a sausage pricker.
8. Refrigerate overnight so the spices absorb into the meat, then cook or freeze. Don't leave fresh pork sausage at room temperature any longer than you have to.
9. Cook over medium heat. Too hot and the casing colors before the middle is done, and the cheese gets away from you.

Making it without cheese, or in bulk?

Our Country Style Breakfast Kit makes 25 lbs. with cure, liquid smoke, and soy protein concentrate — no cheddar.

Recipes and Guides

New to this? Start with how to make breakfast sausage patties, or follow our fresh breakfast pork sausage recipe for links.

Ingredients

Seasoning: salt, dextrose, pepper, sage, and other spices.

Allergens

Milk, from the cheese. Soybean oil used as a mixing aid in the seasoning.

Storage

• Keep the cheese refrigerated. Freezing is not recommended.
• Store the seasoning in a cool, dry place.
• Keep natural casings refrigerated until use, and never freeze them.

Shipping

This kit contains cheese. During the warmer months, we ship cheese on Mondays and Tuesdays only. Orders placed later in the week go out the following Monday or Tuesday. Natural casings cannot be shipped outside the United States.

Need the gear?

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