Breakfast sausage

Yield: 10 servings

Measure Ingredient
5 tablespoons SALT
1 tablespoon GROUND RED PEPPER
1 tablespoon PEPPER
2 tablespoons RUBBED SAGE
LORNA- N.J.
1 teaspoon GINGER
1 tablespoon NUTMEG
2 cups ICE WATER OR TOMATO Juice

GRIND THE MEAT THROUGH A 3/16 GRINDER PLATE AND MIX WELL WITH THE OTHER INGREDIENTS. STUFF THE CASINGS AND BE SURE NOT TO LEAVE AT ROOM TEMP. TOO LONG.

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