Breakfast sausage
Cooking Instructions
- 1
In a small bowl mix together everything except the meat
- 2
Once the spices are mixed combine them with the pork in a large bowl (either mix well by hand or mix and run through a meat grinder with its small holed plate (not sure what it's called but the 1/8" dia. hole one)
- 3
It is mixed let it rest in the refrigerator for at least 2 hours (unless you're putting it into casings do that before you let it "rest")
- 4
Then either leave it in bulk and freeze......or roll it out between two pieces of wax paper until it is about 3/8" thick and cut into patties with a circle cutter or a cup of the right diameter...
- 5
Freeze the patties on the wax paper on a cookie sheet....once frozen cut the paper to separate the patties and place into freezer bags leaving the wax paper on it so they don't stick together
- 6
Or you can stuff into casings the size you want and then freeze for later use.
- 7
Note*While working with the raw sausage keep it as cold as you can...returning it to the refrigerator as you go so it doesn't get too warm....cold it is easier to work with and prevents bad bacteria from growing...
- 8
Links
- 9
Patties
- 10
Bulk sausage (used to make sausage gravy)
Cooksnaps
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