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Pork Breakfast Sausage

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Level: Intermediate

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Description

Country style pork sausage is made better with fresh rosemary, sage and thyme.

Ingredients

  • 2 pounds Pork Shoulder (2 1/2 Pounds With Bone), Diced Into 1/4-inch Pieces
  • ½ pounds Salt Pork, Diced Into 1/4-inch Pieces
  • 1 teaspoon Kosher Salt
  • 1-½ teaspoon Freshly Ground Black Pepper
  • 2 teaspoons Finely Chopped Fresh Sage Leaves
  • 2 teaspoons Finely Chopped Fresh Thyme Leaves
  • ½ teaspoons Finely Chopped Fresh Rosemary Leaves
  • 1 teaspoon Light Brown Sugar
  • ¼ teaspoons Freshly Grated Nutmeg
  • ½ teaspoons Cayenne Pepper
  • ½ teaspoons Red Pepper Flakes

Preparation

In a large bowl combine diced pork with all the other ingredients and chill for 1 hour (this helps the meat not get stuck in the grinder).

Using the coarse blade on a meat grinder, run the mixture through. Then switch to the fine blade and run the mixture through again.

Form into 1-inch round patties and place on a plate or tray. Refrigerate and use within 1 week or freeze for up to 3 months.

For immediate use, saute patties over medium-low heat in a non-stick pan. Cook until brown and cooked through, about 10 to 15 minutes.

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