Breakfast Sausage

Courtesy of National Pork Board

Servings: 16
Prep Time: n/a
Cook Time: n/a
Chill Time: 13 Hr.

* 3 lb. pork shoulder, trimmed well
* 1 small onion, sliced
* 4 cloves garlic
* 2 tsp. dried sage, crumbled
* 1 tsp. dried savory, crumbled
* 2 tsp. salt (optional)
* 1/2 tsp. ground black pepper
* 6 Tbsp. milk

1. Trim pork of all fat; cut into 1 1/2-in. cubes. Freeze pork for 30 min. 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 Tbsp. at a time. Cover and chill for one hr.
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.

* Making sausage from fresh pork allows cooks to choose the cuts they want. Many lean pork cuts work well for sausage, including trimmed boneless shoulder, trimmed loin or sirloin or even tenderloin. Making your own sausage also allows the cook to control the seasonings and added salt. Or even omitting salt altogether.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com

Calories: 220;   Total Fat: 11g;   Saturated Fat: 3g;   Cholesterol: 95mg;   Total Carbs: 1g;   Protein: 28g;   Sodium: 380mg;