Start with 1 lb. ground pork.
Italian Sausage: Add: 2 t. fennel seed 2 t. minced garlic 1 t. paprika 1 t. dried thyme 1 t. salt 1 t. pepper
Spiced Breakfast Sausage: Add: 1 t. dried sage ½ t. salt ½ t. black pepper ½ t. dried savory ¼ t. nutmeg ¼ t. cloves
This recipe has been added to the following public cookbooks:
my cookbook recipes of decandance,
food
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | MELISSA
12/30/08 02:54 PM | sausageWhen we make sausage we chuck up our meat, sprinkle seasoning over the top then mix well. Cover it up and let it set in the refrigerator overnight. Take it out grind it all up and shape or package as you like.
Letting everything set lets the flavors blend together better with the meat. We usually run all of our spices together in an electric food chopper before adding to the meat, it heats the spices up a little and helps release the flavor. |
| ★ ★ ★ ★ ★ | ElevSftyInsp
12/15/08 06:55 PM | does anyone know what kind of cheese to put in deer sausage?does anyone know what kind of cheese to put in deer and pork sausage? |
| ★ ★ ★ ★ ☆ | carrolledm
11/26/08 06:23 PM | Instructions???Is there any specific instructions on mixing? I must assume I would put everything into a bowl and mix thoroughly by hand.
For cooking, should I brown it and steam it for 10-15 minutes? Or, can I just cook it as patties until internal temp of 165-170 degrees F? |
| ★ ☆ ☆ ☆ ☆ | Lzrdkng41
08/11/08 03:53 AM | Incomplete?All I'm seeing is a list of ingredients. Some instruction would be nice. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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