Homemade breakfast sausage
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Boston pork butt, boned |
| 5 | teaspoons | Salt |
| ¾ | teaspoon | Red pepper |
| 1 | tablespoon | Black pepper |
| 2 | tablespoons | Liquid smoke |
| 2 | tablespoons | Sage |
| ⅛ | teaspoon | Nutmeg |
| 1 | teaspoon | Vanilla |
| 2 | tablespoons | Brown sugar |
Directions
Cut pork in chunks and grind with electric food grinder into a large bowl. Pour in all of the above ingredients and mix with hands until all seasonings are well blended in. With meat press, press into very thin patties. Tear off large piece of handi-wrap, place 1 patty, interleaving scott wax paper between each patty, until package of 5.
Wrap handi-wrap around, put in freezer. Will make approx. 25 to 26 patties. When desired, pry patties apart with knife and cook in covered frypan for approx 20 minutes, turning over every 3 minutes.
From: Rich Harper