Shooters Basic Pork Breakfast Sausage This is a great sage sausage recipe with a bit of heat. 5 lbs Pork Butt (boned) 4 tbs Kosher salt 1 tbs ground black pepper 3 tbs sage 1 tbs nutmeg 2 tbs thyme 1 tbs ground red pepper 1 tsp ginger 1/2 pint ice water 1. Make sure all pork is chilled well to 35 F prior to starting. Grind all pork through 3/16 plate. Add all other ingredients and mix well. 2. Allow the sausage to meld in a covered container in the refrigerator for 3 hours and then use or freeze immediately. 3. Pork sausage should not be allowed to stay at room temperature any longer than necessary. Servings: 24 Yield: 6 lbs Nutrition Facts Serving size: 1/24 of a recipe (3.8 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data. Amount Per Serving Calories 178.82 Calories From Fat (60%) 106.68 % Daily Value Total Fat 11.83g 18% Saturated Fat 4.2g 21% Cholesterol 58.59mg 20% Sodium 998.24mg 42% Potassium 307.57mg 9% Total Carbohydrates 0.49g <1% Fiber 0.24g <1% Sugar 0.1g Protein 16.53g 33% Tips Be sure to remove any blood clots or gland tissue from the pork butt before grinding.