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Sunday, October 31, 2010

Nancy B's Breakfast Sausage

With holidays coming, it's hard to stare down all the pies, cakes and other goodies at parties. Unless, you have something really good to eat at home. Sausage is one of the things I really love. I'd rather have that and a good meal than that  pumpkin pie! Be good to yourself and your family. Make them sausage instead!

Pork Breakfast Sausage:

All spices must be certified organic.
5 pounds pork, or other meat like beef or elk, combined with pork fat.
2 Tablespoons dried sage
2 teaspoon ground black pepper
1 teaspoon ginger
1/2 teaspoon rosemary
3 dashes of cayenne pepper
1/4 teaspoon thyme

1. Grind whole spices in coffee grinder before measuring. Combine spices and mix well.
2. Cut meat in 2 inch cubes and place in a large bowl. Sprinkle on the mixed spices and mix well. Cover and Refrigerate 18 hours to overnight.
3. Feed through a grinder into rinsed sausage casing or into a large bowl and form patties between waxed paper sheets.
4. Saute in a large skillet over medium-low to medium heat until internal pork temperature reaches 160 degrees F (70 degrees C) and the surface is brown. Serve hot with eggs or biscuits and gravy.

Can also be grilled or hung and smoked, then cooked or frozen raw with waxed paper in between patties to cook later.

Optional Spices:
1/4 teaspoon ground Nutmeg
Pinch of fresh ground cloves
1 Tablespoon ground Coriander, Cumin for Mexican flavor.

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