Bulk sausage is a wonderful thing to have on hand. It can be the basis of a meal, or it can be used sparingly to add a bit of richness and flavor to a dish. This sage sausage is what I think of when I think of breakfast sausage. While it could be formed into links using lamb casings, in this situation I just made patties.
The smell of cooking sausage is sure to rouse the deepest sleepers and have them stumbling happily into the kitchen for a taste!
From Bruce Aidell’s “Complete Sausage Book”
Yankee Sage Sausage
3 pounds pork butt
1/2 to 3/4 pound pork back fat
3 tablespoons finely chopped or dried and crumbled fresh sage, or 2 to 3 teaspoons ground sage
3 1/2 teaspoons kosher salt
1 tablespoon coarsely ground black pepper
1/4 teaspoon ground cayenne pepper
1/4 teaspoon dried summer savory (I left this out)
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon ground ginger
Pinch of ground cloves
1/4 cup water
Sheep or medium hog casings (optional)
- Grind the meat and fat through a 1/4-inch plate.
- In a large bowl, mix the meat, fat, salt, sage, black pepper, cayenne, summer savory, marjoram, thyme, ginger, and cloves with the cold water.
- Knead and squeeze the mixture until thoroughly blended
Until next time, Eat Well & Keep Digging!