SAUSAGE - BREAKFAST SAUSAGE
3 pounds fresh pork shoulder, trimmed well
1 small onion, sliced
4 garlic cloves
2 teaspoons dried sage, crumbled
1 teaspoon dried savory, crumbled
2 teaspoons salt (optional)
1/2 teaspoon ground black pepper
6 tablespoons milk
Trim pork of all fat; cut into 1½-inch cubes. Freeze pork for 30 minutes. In meat grinder or food processor, grind pork and then grind pork again with onion and garlic. In large bowl, mix seasonings into pork mixture. Stir in milk 1 tablespoon at a time. Cover and chill for one hour.
Form into 16 patties, cover and refrigerate for 12-24 hours to marry flavors. Use within two days or wrap in air-tight paper and freeze.
To cook, over medium-high heat on griddle or in skillet, cook sausages until browned and cooked through.
Making sausage from fresh pork allows cooks to choose the cuts they want. Many lean pork cuts work well for sausage, including trimmed boneless shoulder, trimmed loin or sirloin or even tenderloin. Making your own sausage also allows the cook to control the seasonings and added salt. Or even omitting salt altogether.
Calories 220 calories; Protein 28 grams; Fat 11 grams; Sodium 380 milligrams; Cholesterol 95 milligrams; Saturated Fat 3 grams; Carbohydrates 1 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com