Breakfast Sausage

1 lb lean pork and veal, cubed
1/2 lb clean pork fatback, cut into small cubes
large dash Hickory Smoked Salt
1 tsp sage
lots black pepper
maple syrup, optional

The secret to good sausage is to keep everything cold, including the meat grinder.

Mix all ingredients together in a bowl which is sitting in a bowl of ice. Grind together on the coarsest setting, twice. Make a patty and fry it to taste, then reseason quickly. Put away immediately in a cool place.

If you like sausage sweet, add some maple syrup. If you like it really hot, add some red pepper.

Posted by Sheri McRae to rec.food.recipes on Nov 29, 1995.