Sausage, even a little sausage, in a dish adds tons of flavor. The problem is, I do not trust what is in store-bought sausage. I’ve bought it sparingly for years because I like it, but I try not to think about what parts I could be eating, especially when a bite seems suspect. Then I got my Kitchen Aid meat grinding attachment
I grind my pork butt and add Penzy’s Breakfast Sausage Seasoning, fennel, and pepper flakes. 
For crumbles, I brown the sausage and break it up in the pan. When browned, drain on a paper towel, then flash freeze on a cookie sheet. After the crumbles are frozen, store them in a gallon freezer bag and store. As the crumbles are freezing, break them up half way through freezing to prevent a giant clump. 
Use them for pizza toppings, quiche filling, breakfast casseroles, pasta sauces, and much more. Frozen sausage crumbles are a great dinner helper.
When you make your own sausage, do more than just crumbles – – shape them into patties or links. Bake at 425 until done. Freeze, and defrost in the microwave like you would the pricey kind in the frozen section of the grocery store.
Wait till pork butt goes on sale – – this week Food Lion has pork butt for 99 cents a pound, so I’ll be making lots of sausage. You couldn’t buy quality sausage for that price, ever, unless you are scoring on a great coupon deal. Even then, do you really know what’s in that sausage? Get a meat grinder and get top quality ground meat for the lowest price.
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