Breakfast, Pork Mutton Veal

Breakfast Sausage

  • 5 pounds Pork butt
  • 2 1/2 tablespoons Salt
  • 1 tablespoon Sage
  • 1/2 tablespoon Nutmeg
  • 1 cup Water, cold
  • 1/2 tablespoon White pepper
  • 1/2 tablespoon Thyme
  • 1/2 teaspoon Ginger

    • Grind pork for sausage.

    Mix all spicestogether and mix into water.

    You can add 1/2 tablespoon of ground red pepper to this if desired.

    Add water and spice mixture to meat and hand mix until well distributed.

    Cool immediately and use or freeze.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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