{"product_id":"cheddar-breakfast-sausage-kit","title":"Cheddar Breakfast Sausage Kit","description":"\u003cp\u003eCheddar 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.\u003c\/p\u003e\n\u003cp\u003eOur 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the Kit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBreakfast Sausage Seasoning\u003c\/strong\u003e — 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHigh Temp Cheddar Cheese, 1 lb.\u003c\/strong\u003e — 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNatural Hog Casings, Home Pack\u003c\/strong\u003e — 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy a Hog Casing and Not a Thin Breakfast Casing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlain 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 \u003ca href=\"https:\/\/sausagemaker.com\/blogs\/blog\/kasekrainer\"\u003eKäsekrainer recipe\u003c\/a\u003e stuffs the same size dice into 32mm casings for exactly this reason.\u003c\/p\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMakes 10 lbs. of cheddar breakfast sausage per 5 oz. of seasoning\u003c\/li\u003e\n\u003cli\u003eWorks as links or as patties — no stuffer needed for patties\u003c\/li\u003e\n\u003cli\u003eOur #1 selling seasoning, unchanged formula\u003c\/li\u003e\n\u003cli\u003eNo silicon dioxide, fillers, extenders, or preservatives in the seasoning\u003c\/li\u003e\n\u003cli\u003eHigh temp cheddar holds its shape to 400°F\u003c\/li\u003e\n\u003cli\u003eCasing sized to pass 1\/4\" cheese dice without jamming\u003c\/li\u003e\n\u003cli\u003eNo cure needed — this is fresh sausage, not smoked\u003c\/li\u003e\n\u003cli\u003eWorks with pork butt, or venison cut with fatty pork\u003c\/li\u003e\n\u003cli\u003eBlended and packed by The Sausage Maker in Buffalo, New York\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e10 lb. Cheddar Breakfast Sausage Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e10 lbs. boneless pork butt, or 7 lbs. venison with 3 lbs. fatty pork butt\u003c\/li\u003e\n\u003cli\u003e4 1\/2 oz. Breakfast Sausage Seasoning\u003c\/li\u003e\n\u003cli\u003e1 pint ice water\u003c\/li\u003e\n\u003cli\u003e1 lb. High Temp Cheddar Cheese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eChill the pork to 32–35°F before you start. Cold meat grinds cleanly; warm meat smears.\u003c\/li\u003e\n\u003cli\u003eGrind all the meat through a 3\/16\" plate.\u003c\/li\u003e\n\u003cli\u003eMix in the seasoning and the ice water until the spices are evenly distributed.\u003c\/li\u003e\n\u003cli\u003eFold in the cheddar last, working gently so the dice stay whole.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor patties:\u003c\/strong\u003e form and cook. No casings, no stuffer, nothing else needed.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor links:\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003cli\u003ePrick any air bubbles with a \u003ca href=\"https:\/\/sausagemaker.com\/products\/sausage-pricker\"\u003esausage pricker\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003eRefrigerate 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.\u003c\/li\u003e\n\u003cli\u003eCook over medium heat. Too hot and the casing colors before the middle is done, and the cheese gets away from you.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eMaking it without cheese, or in bulk?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur \u003ca href=\"https:\/\/sausagemaker.com\/products\/country-style-breakfast-kit-with-hog-homepack-casings\"\u003eCountry Style Breakfast Kit\u003c\/a\u003e makes 25 lbs. with cure, liquid smoke, and soy protein concentrate — no cheddar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecipes and Guides\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNew to this? Start with \u003ca href=\"https:\/\/sausagemaker.com\/blogs\/blog\/how-to-make-breakfast-sausage-patties-beginner-s-guide\"\u003ehow to make breakfast sausage patties\u003c\/a\u003e, or follow our \u003ca href=\"https:\/\/sausagemaker.com\/blogs\/blog\/fresh-breakfast-pork-sausage\"\u003efresh breakfast pork sausage\u003c\/a\u003e recipe for links.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSeasoning: salt, dextrose, pepper, sage, and other spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMilk, from the cheese. Soybean oil used as a mixing aid in the seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the cheese refrigerated. Freezing is not recommended.\u003c\/li\u003e\n\u003cli\u003eStore the seasoning in a cool, dry place.\u003c\/li\u003e\n\u003cli\u003eKeep natural casings refrigerated until use, and never freeze them.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eShipping\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis kit contains cheese. During the warmer months, we ship cheese on \u003cstrong\u003eMondays and Tuesdays only\u003c\/strong\u003e. Orders placed later in the week go out the following Monday or Tuesday. Natural casings cannot be shipped outside the United States.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNeed the gear?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBrowse \u003ca href=\"https:\/\/sausagemaker.com\/collections\/sausage-stuffers\"\u003esausage stuffers\u003c\/a\u003e and \u003ca href=\"https:\/\/sausagemaker.com\/collections\/meat-grinders\"\u003emeat grinders\u003c\/a\u003e, see all \u003ca href=\"\/collections\/high-temp-cheese\"\u003ehigh temp cheese\u003c\/a\u003e, or shop every \u003ca href=\"https:\/\/sausagemaker.com\/collections\/sausage-making-kits\"\u003esausage making kit\u003c\/a\u003e.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Breakfast 5 oz.","offer_id":51047988232331,"sku":"CH1-BF5-HCHP","price":33.27,"currency_code":"USD","in_stock":true},{"title":"Breakfast 1 lb. 8 oz.","offer_id":51047988265099,"sku":"CH1-BF18-HCHP","price":40.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/cheddar-breakfast-sausage-kit-5oz.jpg?v=1793770618","url":"https:\/\/sausagemaker.com\/products\/cheddar-breakfast-sausage-kit","provider":"The Sausage Maker","version":"1.0","type":"link"}