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Farmhouse Breakfast Sausage Recipe

Sunday, December 27, 2009

                                                 Farmhouse Breakfast Sausage Recipe

Farmhouse Breakfast Sausage Recipe Ingredients

2 pounds fresh pork butt, coarsely ground
1-1/2 teaspoons dried leaf thyme
1 teaspoon crumbled, dried, sage leaves
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon red (cayenne) pepper
About 2 ounces salted sausage casings (optional)

Farmhouse Breakfast Sausage Recipe Cooking Tips

In a large bowl, blend pork, thyme, sage, salt, black pepper and red pepper. Refrigerate
overnight for flavors to blend. Shape into patties. Cook in a heavy skillet over medium
heat until cooked through, turning once.
For link sausages, purchase salted sausage casings from the meat market. Soak in cold
water to remove salt, then slip end of casing over faucet in kitchen sink. Run cold water
through to flush out inside of casings. This is more easily done if casings are cut into 20-
to 24-inch lengths. Put meat mixture into a sausage-stuffing machine or into a large
pastry bag with a 1/2- to 1-inch tip. Slip casings over end of pastry tip and press meat into
casings. If sausage is hard to press into casings, add water to meat mixture to soften it.
Makes 2 pounds sausage.
Note: Sausage casings are available from the butcher; extra casings may be frozen Farmhouse Breakfast Sausage Recipe.


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