MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bill's Breakfast Sausage
Categories: Sausages
Yield: 1 Batch

2 lb Ground pork
2 ts Salt
1 ts Sugar
1 1/2 ts Rosemary; ground
1 ts Coriander; ground
1/2 ts Sage; rubbed
1/4 ts White pepper
1 ts Cayenne pepper or
- Tabasco sauce
2 tb Water; sherry, or
- dry vermouth

This recipe is specific for pork ground from the tri-tip (cushion) or
pork shoulder with all outside fat trimmed-off. Have your butcher
make at least the first grind.

Mix dry spices. Sprinkle over pork. Add liquid. Mix well and
refrigerate for at least 1 hour.

You might want to fry or microwave a silver dollar size patty and
taste it for your preference. I have a tendency to undersalt food for
most people's taste.

Form into patties and brown in a skillet or microwave. I typically
will be able to take off about a tablespoon of grease. If you have
substantially more, you need to make sure your meat has additional
fat trimmed (Of course my ultimate goal is to have to use an
unsaturated oil to add fat).

Origins of the Recipe:

At the same time, people with families have the big McD with
sausage-egg muffins as the food of choice for teenagers. I cannot
digest that much fat anymore. We know it is PIC to serve it at home.
So this recipe was developed in order to do a reasonably healthy
version of sausage, eggs, and muffins.

I typically cook the sausage patties in advance, then freeze them.
But they microwave well, also. I cook the egg in the microwave, after
first piercing the yolk, of course.

I usually try to buy pork tri-tip (cushion) for about $1.39 per pound
and have the butcher trim the fat from the outside, then grind it.
This gives you ground pork with about 15 percent fat content. The
best way to test your seasonings is to make a small patty and either
fry or microwave it. Adjust the seasoning to your taste rather than
mine.

The basic spice proportions will also mix well with ground chicken or
turkey. They used to be inexpensive, but with anything that is
claimed to be lean, are now higher priced than pork

Posted by: Ed P <esp@snet.n>

Recipe FROM: <news:10i7lgt$2eau2$1@dont-email.me>,
<news:rec.food.cooking/1579104>

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