I have a chicken breakfast sausage recipe down there somewhere that's sort of similar. This one is more like McDonald's breakfast sausages. I've included an optional gravy too.

My mom use to make these for me as a kid and i loved them... Serve with your favorite breakfast dishes

The packages in my photo say 2021 because I wrote up this recipe back then but apparently never "published" it.Making your own breakfast sausage can be an excellent way to cut costs in your grocery bill AND control what is going into your family's food.It's important to use a "fatty" cut of pork. Something with at least a 80/20 fat content or even 75/25. Pork butt roast and nice, fatty pork steaks are just about perfect to these ratios so are the best options.Now, this recipe calls for grinding the meat yourself, but if you don't have a meat grinder you can always use pre-ground pork or even ask your butcher to grind up the pork butt or steaks you choose. Just mix the seasonings into the meat and leave refrigerated 12-24 hrs before using.

We looked up hundreds of recipes and finally came up with the perfect spice combo.

Makes 20-30 patties#lowfat #gallbladder #realfood #wholefood #guthealth #healthy #nafld #biliarydyskinesia#gastritis #insulinresistance #pcos #ibsdhttps://www.livingwithoutagallbladder.com/

A unique saganaki with country sausage! It's one of the best appetizers to enjoy with wine or a cold beer. Serve it hot with plenty of bread.

Great healthy alternative to a great pork sausage for you and your families to enjoy

We eat a lot of wraps. This is one of them. We dig it with Tabasco. Not sure it qualifies as a recipe worth sharing (feel like I'm padding my resumé) but it's a reasonably appetizing pic so I figured meh, might as well post it.

Eight different sausages from one pound of ground meat patties, pork or lamb. You can make American, Andouille, Italian Mild, Italian Spicy, Latin American Chorizo, Bratwurst, Kielbasa, South African “ boerewors”, Breakfast, and Goa Sausage by just adding a pinch of the right spices and 1/2 tsp flavoring at the time you cook them.Make 1/2 inch thick organic patties, eight per pound, ( the size of a McDonalds burger) as big as a wide mouth mason jar. Freeze them individually between wax paper, cook and season them frozen without thawing for breakfast, soups, sauces and dinners. Just make sure you use an internal probe thermometer and cook meat to 160F degrees inside.You sprinkle the spices on top of the frozen meat, and sandwich another frozen patty on top, to make an inch thick special sausage. The basic patties all have salt and pepper in them already.#GoldenApron23

My mother would make this casserole on Thanksgiving morning. I'm pretty sure she got it out of a cookbook but not sure which one.