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{ Exported from MasterCook Mac } Breakfast Sausage Amount Measure Ingredient Preparation Method 1 lb lean pork and veal cubed 1/2 lb clean pork fatback cut into small cubes large dash Hickory Smoked Salt 1 tsp sage lots black pepper maple syrup, optional The secret to good sausage is to keep everything cold, including the meat grinder. Mix all ingredients together in a bowl which is sitting in a bowl of ice. Grind together on the coarsest setting, twice. Make a patty and fry it to taste, then reseason quickly. Put away immediately in a cool place. If you like sausage sweet, add some maple syrup. If you like it really hot, add some red pepper. Plain Text Version of This Recipe for Printing or Saving | |
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