I ground a pork butt that yielded 8lbs of meat and added 2lbs of store bought to make it an even 10lbs because most of the recipes I looked at were for 5 or 10 pounds. Also, the store varieties are heavier on fat and I thought that would bring the lean/fat ratio of my mix closer to ideal. Sausage needs a lot of fat, too lean and it will get tough when fried.I went with a combination of recipes, this garlic and pepper recipe looked good, and I knew I wanted sage in mine so I looked at the breakfast sausage recipes and ended up going with sage, thyme, and rosemary. My patio chives have gasped their last, I got some but nowhere near enough so some chopped green onions went into the mix.
I bagged the sausage in one big zip lock and let it rest in the fridge for a couple of days to meld all the seasonings. You can really get your OCD working hard when you weigh portions out on a digital scale for freezing. If it’s 1: 0.1 I won’t sleep well, thinking about how wrong it is.I was able to bag and roll 9 portions of exactly a pound each, the last bit was just zipped up in a bag for today’s lunch. These 9 went to the freezer.