Breakfast Sausage

By RoketJSquerl

Please note that the amount of salt for each of the sausage recipes is rather reduced by current sausage making standards. You can always add salt to your mixture, but if it's too salty, there's nothing you can do other than add more ground meat — usually a lot more!

The rubbed sage and savory are what give this sausage its wonderful breakfasty flavor; the nutmeg and marjoram provide a nice counterpoint, and the black pepper adds a touch of hotness. Stuff into sheep casings or leave as bulk sausage to make patties.

Ingredients

• 2 Lbs Ground Pork
• 1 Tbsp Coarse Salt
• 1 Tsp Rubbed Sage
• 1/2 Tsp Rubbed Summer Savory, heaping
• 1/4 Tsp Ground Nutmeg
• 1 1/2 Tsps Ground Marjoram
• 1/2 Tsp Ground Black Pepper, heaping
• 1/2 Tsp Aleppo Pepper

Preparation

Step 1

Mix all ingredients together, patty up and fry what you need, and freeze the rest for later.