Breakfast sausage

Breakfast sausage is without a doubt the most popular sausage in the world. Served by fast food restaurants, given in the form of sausage links to patients in hospitals, sold at supermarkets. Made like most sausages of pork, salt and pepper with sage being the dominant spice.

pork butt1000 g2.2 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
pepper2.0 g1 tsp.
sage (rubbed)2.0 g1 tsp.
nutmeg0.5 g¼ tsp.
ginger0.5 g⅔ tsp.
thyme (dried)1.0 g1 tsp.
cayenne pepper0.5 g¼ tsp.
cold water100 g⅜ cup
  1. Grind meat with 1/4” (5-6 mm) plate.
  2. Mix meat with all ingredients, including water.
  3. Stuff into 22-26 mm sheep or 28-30 mm hog casings. Tie off into 4” links.
  4. Cook before serving. Recommended for frying or grilling.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs