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 butt||1000 g||2.2 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp.|
|pepper||2.0 g||1 tsp.|
|sage (rubbed)||2.0 g||1 tsp.|
|nutmeg||0.5 g||¼ tsp.|
|ginger||0.5 g||⅔ tsp.|
|thyme (dried)||1.0 g||1 tsp.|
|cayenne pepper||0.5 g||¼ tsp.|
|cold water||100 g||⅜ cup|
- Grind meat with 1/4” (5-6 mm) plate.
- Mix meat with all ingredients, including water.
- Stuff into 22-26 mm sheep or 28-30 mm hog casings. Tie off into 4” links.
- Cook before serving. Recommended for frying or grilling.