| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Breakfast |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork butt cut into 1-in pieces |
| 4 |
oz |
Bacon; cut into 1-in pieces |
| 1 |
sm |
Onion; finely diced |
| 1 |
tb |
Chopped fresh sage; -=OR=- Dried Sage |
| 1 |
ts |
Minced garlic |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground white pepper |
| 3/4 |
ts |
Mace |
| 3/4 |
ts |
Ground coriander |
| 2 |
|
Oranges; zest only |
| 2 |
tb |
Unsalted butter |
INSTRUCTIONS
COMBINE ALL INGREDIENTS except butter. If using a meat grinder, fit it with
a medium die. If using a food processor, put only a small quantity in the
work bowl at a time and pulse carefully so the mixture doesn't turn into a
paste. Repeat until all mixture is ground; then mix the separate batches
together well. Form the ground meat into patties. To cook the sausage, melt
the butter in a large skillet over medium heat on the stove and cook the
patties 2-to-3 minutes on each side. Makes 12 to 16 Patties
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”