Name: Breakfast Sausage
Ingredients: 5 tb Salt; I use sea salt; 1 tb Ground white pepper; 2 tb Rubbed sage; (or to taste); 1 ts Ginger; 1 tb Nutmeg; 1 tb Ground red pepper flakes; optional; 1 pt Ice water

So what are the issues government should be concerned about? There are many, but personally speaking, none are greater than the need to protect the lives of the unborn. Though I know of Christians that disagree with me on this, but if a man or woman supports abortion, I believe he or she, in my opinion, is immediately disqualified from office. I compare it to a dynamic leader that could be our greatest President in history but wanted to reinstitute the institution of slavery. Immediate disqualification.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats		Breakfast, Pork	1	Servings

INGREDIENTS

5	tb	Salt; I use sea salt
1	tb	Ground white pepper
2	tb	Rubbed sage; (or to taste)
1	ts	Ginger
1	tb	Nutmeg
1	tb	Ground red pepper flakes; optional
1	pt	Ice water

INSTRUCTIONS

INGREDIENTS FOR 10 LBS
Cool meat to 32-35 F. Grind through a 3/16" plate and place in a mixing
bowl. Add all ingredients and mix well. (water too). Stuff in 28-30mm hog
casings. Place in refrigerator as soon as possible. Chill well, and package
as desired.
NOTES : Keep meats as cold as possible. For casings and other sausage
supplies: The Sausage Maker
177    Military Road Buffalo, NY 14207 716-876-5521
Recipe by: The Sausage Maker Posted to MC-Recipe Digest V1 #725 by
Babygoil@aol.com on Aug 8, 1997

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