No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Pork Breakfast Sausage

  • Yield: About 3 1/2 pounds


  • 3 tablespoons fennel seeds
  • 1 cup water
  • 3 1/2 pounds boneless pork butt, cut into 1-inch cubes
  • 4 teaspoons salt
  • 1/2 teaspoon cayenne
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon freshly ground black pepper


  • Put the fennel seeds and water in a small saucepan and bring to a boil.
  • Reduce the heat and simmer for about 8 minutes. Strain and reserve the liquid, about 3 tablespoons. Discard the seeds.
  • Season the pork with the salt, cayenne, onion powder, garlic powder, black pepper, and the fennel essence. Using your hands, mix well. Grind the pork mixture through a meat grinder fitted with a 1/4-inch die. Or, put the pork mixture in a food processor fitted with a metal blade and pulse several times to coarsely grind the meat. It should not be pureed into a paste.
  • Either stuff the mixture into prepared 1/2-inch-diameter casings or divide it into small portions. It can be frozen indefinitely.