You’d think, after writing an entire cookbook about it, we’d be fresh out of breakfast for dinner ideas. That, or we’d be completely and utterly sick of breakfast for dinner in any way, shape, or form.
Turns out, pretty much the second we turned in the final manuscript, we thought of something else that would have been perfect in the book. And then another something. And another. Breakfast for Dinner is one of those themes that is truly limitless, and I think we could easily fill three more books (alas, sorry to break it to you, but there are no plans for a sequel at the moment).
Rest assured, those ideas are not going to waste. We’re excited to be contributing a series of never-before-seen breakfast for dinner recipes for KitchenAid’s Kitchenthusiast™ blog in the coming months, starting with this mouthwatering breakfast sausage smorgasbord.
We put our KitchenAid® Food Grinder Attachment to good use, grinding a beautiful cut of pork into a light and flavorful breakfast sausage that can be used in a myriad of ways, including a manly breakfast sausage and potato pizza (Taylor’s favorite), breakfast sausage tacos, and egg and sausage sandwiches on fluffy buttermilk biscuits.
And you know what the real beauty of these breakfast for dinner recipes is?
You can totally eat them for breakfast or lunch, too.
Homemade Fresh Breakfast Sausage
- 1 pound boneless Boston pork butt, cut into strips
- 2 slices bacon
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground sage
- 1/2 teaspoon ground fennel
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cayenne
- Run pork and bacon through the fine grinding plate on your food grinder attachment. Whisk together sugar and spices in a small bowl, then mix in to the meat using a large rubber spatula or your hands, and a folding motion rather than squishing. Sausage can be cooked as is or formed into patties. You can also freeze the fresh sausage, wrapped tightly with plastic wrap and bagged in a zip-top bag, for up to 3 months. For larger cuts of meat (Boston butt often comes in 2-3 pound pieces) just increase the spices proportionally.