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BAYOU TECHE PORK AND YAM BREAKFAST SAUSAGE

Normally, pork is served with fruit or fruit-flavored sauces to enhance the taste. In this recipe, cubed yams are added to pork sausage prior to cooking to create tremendous flavor and presentation.
Also see Article: Louisiana Sweet Potatoes

PREP TIME: 1 Hour
YIELDS: 25–30 (3-ounce) Patties

Ingredients

    5 pounds ground pork
    1 (16-ounce) can Bruce’s or Allen’s Yams, drained
    2 tsps. Dried thyme
    1 tbsp. Cayenne pepper
    1 tbsp. Black pepper
    2 tbsp. Salt
    1½ tbsps. Rubbed sage
    1½ tbsps. Granulated garlic
    1 tsp. ginger
    1/4 cup chopped parsley
    1½ tsps. Nutmeg
    1 cup iced water
    hog casing (optional)
     

Directions

Dice yams into 1/4-inch cubes then place in a single layer on a cookie sheet and freeze for later use.

Freezing the yams will guarantee a solid cube that will be visible in the finished sausage.

In a large mixing bowl, combine all ingredients except for yams.

Using your hands, mix meat well, turning and pushing for 10-15 minutes to ensure proper blending.

Gently fold in the frozen yams.

Roll the sausage into 3-inch patties or stuff into hog casing and tie off into 6-inch links.

Cook in the same method as any other breakfast sausage or grill the links over charcoal.
 

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org
Original Recipe of Chef John Folse of Bittersweet Plantation in Donaldsonville, LA

 

 

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