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
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
1 1/2 tbsps. Rubbed sage
1 1/2 tbsps. Granulated garlic
1 tsp. ginger
1/4 cup chopped parsley
1 1/2 tsps. Nutmeg
1 cup iced water
hog casing (optional)
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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