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

INGREDIENTS
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)
DSC03569

METHOD
  1. Grind the meat and fat through a 1/4-inch plate.
  2. In a large bowl, mix the meat, fat, salt, sage, black pepper, cayenne, summer savory, marjoram, thyme, ginger, and cloves with the cold water.
  3. DSC03570

  4. Knead and squeeze the mixture until thoroughly blended

A little taste test. It was good, but will get better, the seasoning needs more time to meld with the meat and fat.
DSC03572

Into the freezer to have on hand at a moment’s notice.
DSC03573
DSC03574

Until next time, Eat Well & Keep Digging!

Related posts: