Sage Sausage-Cross post

[Rubysugar]

I posted this in another thread but knew it really should live in this forum, too.

Sage Sausage

I make it the day before and leave it in the fridge to meld the spices.

1 lb ground pork (I have been using ground turkey alot though)
1/2 tbsp un-iodized salt
1/2 tsp rubbed sage (I do 1 tsp but I lurve me some sage)
1/3 tsp rubbed summer savory
1/8 tsp ground nutmeg
2/3 tsp ground marjoram
1/3 tsp fresh ground black pepper

Mix it, meld it, fix it, and eat it.

I haven't tried this with ground beef yet but might over the weekend. Any other yummy breakfast meat recipes floatin' around in your recipe stash?

[not2late]

Re: Sage Sausage-Cross post

I do basically the same thing, but I add a 1/2 pound of finely minced salt pork to every pound of ground pork---it keeps the sausage moist when it's cooked.

[Rubysugar]

Re: Sage Sausage-Cross post

Oooh, yum... do you cut the salt back at all?

[not2late]

Re: Sage Sausage-Cross post

If I use salt pork, I don't add any additional salt to the sausage. If I use fat back, I rinse it and only add 1/4-1/2 the amount of salt to the recipe.

But I always fry a small piece of the sausage and taste it for seasonings, just to make sure it's not too salty or too bland.