It should fill us with joy, that infinite wisdom guides the affairs of the world. Many of its events are shrouded in darkness and mystery, and inextricable confusion sometimes seems to reign. Often wickedness prevails, and God seems to have forgotten the creatures that He has made. Our own path through life is dark and devious, and beset with difficulties and dangers. How full of consolation is the doctrine, that infinite wisdom directs every event, brings order out of confusion, and light out of darkness, and, to those who love God, causes all things, whatever be their present aspect and apparent tendency, to work together for good.

J.L. Dagg

CATEGORY	CUISINE	TAG	YIELD
Meats		Sausage-, Making	1	servings

INGREDIENTS

2	lb	Ground pork
2	ts	Salt
1	ts	Sugar
1 1/2	ts	Rosemary; (ground)
1	ts	Coriander; (ground)
1/2	ts	Sage; (i use rubbed sage)
1/4	ts	White pepper
1	ts	Cayenne pepper or
		Tobasco sauce
		Th cup of water; sherry, , about
		;or, (in my case) dry
		; vermouth

INSTRUCTIONS

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 an 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.
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
by Bill Larsen
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”