The SOL Homestead Breakfast Sausage. When I set out to make a breakfast sausage like this, I always begin where any serious cook should—with the pork.
There’s no browsing and no debate. I go straight to the Idaho Pasture Pigs from The SOL Homestead.
I’ve worked with this pork in countless preparations, and it consistently proves why sourcing isn’t a talking point—it’s the foundation. The fat renders clean and slow, the aroma blooms the moment it hits the pan, and the flavor is deep, balanced, and honest, needing little more than restraint.
This is pork with integrity. It carries the mark of how it was raised, and it allows the sausage to do what it’s meant to do—stand on its own.
Why My Kitchen Never Goes Back to Grocery Store Pork
I’ve spent years at the stove, but if there’s one thing I’ve learned, it’s that a recipe is only as good as the life the animal lived. For years, I’ve been reaching for pork from The SOL Homestead—and honestly?
Nothing else compares. Whether it’s a quick batch of juicy meatballs or a slow-roasted shoulder that fills the house with that “Sunday afternoon” aroma, the quality is unmistakable. It’s clean, it’s rich, and it’s deeply satisfying. You don’t just eat this food—you experience the care that went into it.
Make your own Breakfast Sausage
Making your own breakfast sausage is one of those simple kitchen wins that feels a lot more impressive than it actually is. While it might seem like a project reserved for professional butchers, it’s really just about mixing good meat with the right spices. Taking this small extra step transforms a basic morning meal into something much more meaningful.
The most compelling reason to start is the total control you gain over what goes onto your plate. Most store-bought links are a mystery box of preservatives, excess sugar, and “pink slime” fillers that nobody actually wants to eat.
When you handle the process yourself, you become the curator of your own food. You get to decide exactly how much salt goes in and which herbs hit your palate first—whether that’s a hit of spicy red pepper or the earthy warmth of fresh sage.
Kingsley’s Best Kept Secret: 80 Acres of Pure Michigan Soul
Just a short drive to Kingsley, Michigan, you’ll find The SOL Homestead tucked away on 80 acres of serene landscape. Honestly, it’s more than just a farm—it’s a dream realized.
On the homestead, the air smells fresher, the mornings feel still, and the sunsets are so vibrant they’ll stop you mid-sentence. It’s a place where nature actually sets the pace, and you can feel that grounded energy the moment you step onto the property.
Pigs in Paradise
The real stars of the show, however, are the Idaho Pasture Pigs. Unlike commercial livestock, these pigs are natural grazers. They spend their days thriving on a lush diet of grass and hay, which results in marbled, tender meat that is frankly incomparable. But it’s not just about the end product. These pigs are known for their gentle natures and curious personalities. They live a life of “pigs in paradise,” wandering through green fields exactly as they were meant to.
The Gourmet “Brew-to-Table” Difference
What really blows my mind is the level of care put into their nutrition. Forget standard industrial feed. These lucky animals enjoy a gourmet menu of locally sourced, non-GMO spent grains from a nearby brewery, supplemented with a rainbow of fresh treats like crisp apples, pumpkins, and sun-ripened tomatoes. Because they eat so well, the flavor of the pork has a depth you just can’t find anywhere else. It’s honest, thoughtful food.
Why Ethics and Flavor Go Hand-in-Hand
Ultimately, The SOL Homestead isn’t just a place to buy meat—it’s a philosophy I’m proud to support. It’s a commitment to doing things the hard way because it’s the right way. When you choose this pork, you’re honoring the land, respecting the animal, and staying connected to the natural world. Every time I plate a meal, that story comes through. When you start with ingredients grown with this much integrity, the kitchen becomes a place of pure joy.
The KitchenAid Food Grinder
If you already own a KitchenAid Stand Mixer, you have a powerhouse on your counter
but are you using its full potential? If you’ve ever thought about grinding your own meat, the KitchenAid Food Grinder Attachment is an absolute essential.
In my experience, this isn’t just another gadget;
it’s a high-performance investment that completely transforms your cooking.
The SOL Homestead Breakfast Sausage
The Taste
Homemade breakfast sausage is a world away from the bland, rubbery patties you might find in a frozen box.
It’s all about a balance of savory, sweet, and a little bit of heat.
The Process
To make is a process that is as simple as it gets
Unlike store-bought sausage which can be very smooth and dense, homemade sausage is:
Crumbly and tender:
Since you aren’t over-processing the meat.
Crispy:
The brown sugar and fats create a beautiful crust when seared.
The Verdict
The biggest pro of making the SOL Homestead Breakfast Sausage yourself is control.
You get to decide if it’s extra spicy, sweet, or less salty.
Plus, you avoid the mystery fillers found in commercial patties.
Once you have a homemade patty with a runny egg, it’s hard to go back to the boxed stuff.
The SOL Homestead Breakfast Sausage
Recommended Equipment
Ingredients
- 2 pound Pork Butt
- 3 tsp brown sugar
- 1.5 tsp kosher salt
- 2 tsp sage dried
- 2 tsp marjoram dried
- 1.5 tsp black pepper, ground
- 1/2 tsp nutmeg
- 1 tsp red pepper flakes
- 2 tsp fennel seeds crushed
- 1/2 tsp extra virgin olive oil
Instructions
Cube and freeze the Pork
- Cut the pork butt into 1-inch cubes. You want a ratio of about 80% lean pork to 20% fat.Place the meat cubes and your grinder metal parts in the freezer for 30–45 minutes. The meat should be crunchy on the edges but not frozen solid.2 pound Pork Butt
Keep it Cold.
- Keeping meat—and your grinder parts—ice-cold is the golden rule of sausage making. Fat has a low melting point. If meat is at room temperature, the friction of the grinder's blade generates enough heat to soften the fat into a greasy paste.
Grind the Pork
- The First Pass: Use the coarse plate (usually 8mm or 10mm). Feed the meat through steadily; don't force it.The Second Pass (Optional): If you prefer a "Jimmy Dean" style smooth texture, run half or all of the meat through a medium/fine plate (4.5mm).
Seasson and form Patties
- When you’re done grinding, add the spices, mix the meat by hand or in a stand mixer for about 60 seconds. You’ll notice the meat becomes sticky.3 tsp brown sugar, 1.5 tsp kosher salt, 2 tsp sage dried, 2 tsp marjoram dried, 1.5 tsp black pepper, ground, 1/2 tsp nutmeg, 1 tsp red pepper flakes, 2 tsp fennel seeds
The Fry Test
- Take a small marble-sized piece.Fry it in a pan until cooked through.Taste it. This is your last chance to add more salt or spice before you commit to the whole batch.
Cook and Serve
- Place a non-stick or cast-iron skillet over medium heat. Add olive oil.Once the pan is hot, place the patties in a single layer. Make sure they aren't crowded so they can sear properly rather than steaming.The patties should be brown and firm. If you have a meat thermometer, you're looking for an internal temperature of 71°C(160°F).1/2 tsp extra virgin olive oil
Chef Notes
Tips for Better Sausage
- The Press: Use your spatula to lightly press down on the patties once or twice. This ensures even contact with the pan for a better crust.
- Drain: Transfer them to a plate lined with paper towels for a minute before serving to soak up the excess grease.
Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate