Breakfast Sausage

Name: Breakfast Sausage
Ingredients: 3 pounds pork shoulder trimmed well; 1 small onion sliced; 4 cloves garlic; 2 teaspoons dried sage crumbled; 1 teaspoon dried savory crumbled; 2 teaspoons salt optional; 1/2 teaspoon ground black pepper; 6 tablespoons milk

8 ingredients

3 steps

Ingredients

3 pounds pork shoulder trimmed well
1 small onion sliced
4 cloves garlic
2 teaspoons dried sage crumbled
1 teaspoon dried savory crumbled
2 teaspoons salt optional
1/2 teaspoon ground black pepper
6 tablespoons milk

Directions

1

Trim pork of all fat; cut into 1 1/2-inch cubes. Freeze pork for 30 minutes. In meat grinder or food processor, grind pork and then grind pork again with onion and garlic. In large bowl, mix seasonings into pork mixture. Stir in milk 1 tablespoon at a time. Cover and chill for one hour.
2

Form into 16 patties, cover and refrigerate for 12-24 hours to marry flavors. Use within two days or wrap in air-tight paper and freeze.
3

To cook, over medium-high heat on griddle or in skillet, cook sausages until browned and cooked through.