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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
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 
  
  Recipe FROM: ,
               
 
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