I've been doing a lot of searching on the net for a good recipe for breakfast sausage. I'm thinking of plump, porky, slightly sweet sausage that used to be readily available before even southern diners switched to revolting finger-sized mass-produced "links". I'm looking for a recipe for 5 pounds of shoulder. Any help would be appreciated.
Also -- I notice that with good breakfast sausage, the casings are almost paper thin. Does this come from drying the sausage after stuffing, or from slow cooking?
Thanks in advance.
Also -- I notice that with good breakfast sausage, the casings are almost paper thin. Does this come from drying the sausage after stuffing, or from slow cooking?
Thanks in advance.