Breakfast Sausage

Here are some that I make quite often.......

This is the traditional breakfast sausage...heavy on the sage(sorry, Dean!). Pay close attention to the type of salt being used.

Breakfast Sausage

1 pound Pork butt
1 tablespoon Kosher (coarse) salt
3/4 teaspoon Sage
1/2 teaspoon Nutmeg
1/4 cup Water, cold
1/2 teaspoon White pepper
1/2 teaspoon Thyme
1/4 teaspoon Ginger

PREPARATION:
Grind pork for sausage.
Mix all spices together and mix into water.
You can add 1/2 teaspoon of ground red pepper to this if desired.
Add water and spice mixture to meat and hand mix until well distributed.
Cool immediately and use or freeze.

This one is rather sweet...not my favorite, but the kids like it.

Maple Morning Sausage

1 pound Pork, ground
1 tablespoon Maple syrup
2 teaspoon(s) Kosher (coarse) salt
3/4 teaspoon Sage, dried
1/2 teaspoon Cardamom seeds
1/2 teaspoon Pepper
1/2 teaspoon Ginger
1/4 teaspoon Mace
1/4 teaspoon Dill weed

PREPARATION:
Mix dry spices.
Sprinkle over pork, add syrup and mix thouroughly.
Allow to age overnight or up to 2 days.

And, of course, what would sausage be without Jimmy Dean????

Jimmy Dean Sage Sausage(Dean's Favorite!)

1 pound Pork, ground
1 teaspoon Salt
1/2 teaspoon Parsley, dried
1/4 teaspoon Sage, dried
1/4 teaspoon Black pepper, fresh ground
1/4 teaspoon Thyme, dried
1/4 teaspoon Red pepper flakes, crushed
1/4 teaspoon Coriander powder
1/4 teaspoon MSG(Accent)

PREPARATION:
Combine all ingredients and let sit overnight to marry.
Shape into patties or links and fry in skillet.


Jimmy Dean Maple Sausage

1 pound Pork, ground
3 tablespoon(s) Maple syrup
1 teaspoon Salt
1/4 teaspoon Coriander powder
1/2 teaspoon MSG(Accent)

PREPARATION:
Combine all ingredients and store overnight.
Shape into patties or links and fry in skillet.

Jimmy Dean Hot Sausage

1 pound Pork, ground
1 teaspoon Salt
1/2 teaspoon Cayenne pepper
1/4 teaspoon Sage, dried
1/4 teaspoon Black pepper, fresh ground
1/4 teaspoon Red pepper flakes, crushed
1/4 teaspoon Coriander powder
1/4 teaspoon MSG(Accent)

PREPARATION:
Combine ingredients and let sit overnight.
Shape into patties or links and fry in skillet.