Breakfast Sausage

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 on Nov 29, 1995.
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