PS..I dont make much breakfast sausage but my old pal Jess dont never steer a person wrong on anything. Heres his recipe. If it aint any good I kiss your coola on the court house square at high noon on the date and town of my choosing
Now Texas breakfast sausage usually aint got no garlic in it..and grinding up a butt should work fine for the meat..and that aint quite enough salt. Otherwise it looks purty edible. I think he must be a transplanted yankee of some type.
bigwheel
>This is all quotes from some other chat site
>bigwheel wrote:
>For a plain Jane breakfast sausage think salt...red and/or black pepper..and
>maybe a little sage should be just whut the butcher ordered. Seems like
>Jess has a good soundiing recipe but I aint been able to find it so far.
>
>
>
Texas Country Sausage
2 pounds of pork (one-third fat, two-thirds lean), ground
and mixed
2 teaspoons salt
2 teaspoons coarsely ground fresh black pepper
2 cloves garlic, smashed
½ teaspoon rubbed sage
½ teaspoon red pepper flakes
Jess
--
Bar None Barbecue
http://barbqr.com A slightly biased, sometime tongue-in-cheek, but
mostly serious look at barbecue, "barbecuers", cooking (and cooks).
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