This homemade breakfast sausage patties recipe comes from family friends back in North Dakota. They used to get up at 3:30 every morning to go out and milk, then come in for a huge breakfast.
Breakfast was the largest meal of the day, and always included the fruits of their family sausage making(along with 2 or 3 other kinds of meat). Those days are long over, but this recipe was passed down in their family.
I wrangled it away from my friend Bob and have modified it just a bit.
This sausage should be cooled as soon as it is done. It can be kept in the refrigerator for 2-3 days or in the freezer for up to 3 months.
The family traditionally left this recipe in bulk and made it into patties. I think it is best that way, but you could stuff it into natural small hog casing, 24mm sheep casings, or collagen.
I'd probably use a 3/4 inch collagen casing if I elected to stuff this sausage.