Anyone out there wanting to share a good recipe on breakfast sausage recipe or know of any good web sites that have any? Mary

-- Mary (marwel@microserve.net), January 28, 2001

Answers

We don't eat pork, so technically I don't have a recipe for pork breakfast sausage, but I don't know why it would taste alot different than beef. I assume the herbs are interchangeable.

What makes breakfast sausage taste different from italian sausage and other sausages is that it has rubbed sage in it. I simply thaw out a pound of ground beef overnight and stick it in a bowl in the morning and generously salt and pepper it, add quite a bit of onion powder (not onion salt) and garlic powder. Then I sprinkle rubbed sage over the pound of meat and start mixing it with my hand til it is really good and mixed. Then I turn on my frying pan and make one small patty. I brown it on each side and it is my test piece. If it needs more of something I add it to the rest of the batch and test it one more time. It may need more sage, but I don't want to overdo that - cuz it can overpower the whole thing.

Anyhow, it is very good. You can make 3 or 4 pounds and just do test pieces and freeze the raw sausage for later, or cook it and freeze it. Then it will only need to be heated.

It is easy and really doesn't have set amounts because your family can determine what it needs. We like lots of garlic and onion - some people may not.

Give it a try - it is good.

-- andrea smith (a-smith@mindspring.com), January 28, 2001.

You can get a few off from our hompage the address is http://www.geocities.com/sugarmountain hope this helps .

-- Lee (sgrmtn@moaccess.com), January 29, 2001.

Thanks Lee, Interesting site. Mary

-- Mary (marwel@microserve.net), January 29, 2001.

We use a recipe from a book published by Garden Way but always vary it some because I think the spices are too mild. Anyway, for 3#s of meat, add 3 tsp kosher salt, 3/4 tsp. ground pepper, 1/2 tsp thyme, 1 1/2 tsp dried sage, 1/4 tsp dried summer savory, 3/4 tsp sugar (optional) and 1/2 tsp crushed red pepper.

In my additions, I use some powdered garlic, and a lot more pepper than the recipe calls for. I also omit the sugar. I tend to add more of the spices called for in the recipe. Good Luck!

Karen

-- Karen Braun (jbraun@one.net), January 29, 2001.