Kat's Breakfast Sausage

 

• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Rubbed sage: 1/2 teaspoon
• Rubbed summer savory: 1/3 teaspoon
• Ground nutmeg: 1/8 teaspoon
• Ground marjoram: 2/3 teaspoon
• Ground black pepper: 1/3 teaspoon

Stuff into sheep casings or leave as bulk sausage to make patties

 

Kat's Farm Breakfast Sausage

 

      2      pounds lean ground pork or turkey, at room temperature  
1/3     cup finely chopped onion       
2        teaspoons finely minced fresh parsley      
2        teaspoons salt     
1        teaspoon rubbed sage  
1        teaspoon dried basil (optional)       
1        teaspoon dried marjoram (optional)        
1        teaspoon chili powder  
1        teaspoon black pepper 
1/2     teaspoon ground red pepper 
1/4     teaspoon dried thyme (optional)



In a deep bowl, combine all ingredients, using hands if necessary. On wax paper, shape and roll mixture into
 2 logs 6 inches long and 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate overnight.

To serve, slice the rolls into rounds about l/2 inch thick and fry in a heavy skillet over medium-low heat for 3 to 4 minutes on each side or until done. Drain on paper towels and serve immediately. An alternate way to prepare sausage is to shape mixture into large marble-size balls. Freeze if desired. To serve, bake frozen on a rack, starting in a cold oven, for 20 minutes at 325 degrees

Kat's Breakfast Sausage

2 Lbs. ground pork
1 Tbls. brown sugar
2 tsp. dried sage
2 tsp. salt
1 tsp. pepper
1/4 tsp. dried marjoram
1/8 tsp. crushed red pepper flakes
1 pinch ground cloves

Combine all ingredients by hand in a bowl.
-Form mixture into 1/4" thick patties.
-Brown patties in a large skillet over medium high heat for 5 minutes on each side

 

The trouble with some women is that they get all excited about nothing -- and then marry him.

- Cher