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Breakfast Sausage




Source of Recipe


BETTY W

Breakfast Sausage

I saw a sausage similar to this made on the program"Cooking with the CIA" a few years ago. I didn't write it down, as the chef said what the ingredients were but not the quantities. After the show was over I went to the kitchen and came up with this combination. I tried to use the same ingredients he did. I did use the same idea for shaping them using plastic wrap. I have also put them in small sausage casings.

Ingredients:-
2-1/2 lbs Ground pork
2-1/2 tsp salt
3/4 tsp pepper
1 tbsp. sage
1/2 tbsp ground savoury
1 cup water
Optional:-
3/4 tsp cayenne
1/2 tsp ground nutmeg

Method:-
Mix well.
Line a large cookie sheet (that has a lip) OR a large tray, with heavy duty plastic wrap. Let an inch or so hang over the edge. Fill pastry bag (no nozzle attached) with meat mixture. Press steadily along the length of the pan against the rim. Bring up edge of plastic wrap over meat, roll up tight. With pieces of string tie ends and individual sausages lengths.
Freeze. When you wish to eat, take out frozen sausage strips (amount desired) place in a pot of boiling water. DO NOT REMOVE PLASTIC WRAP. Boil about 5 minutes then remove from water, remove plastic wrap and fry until desired colour of brown.
If you wish you could make a large roll, tie ends. Freeze slightly, to make for easier slicing, cut into patties. Freeze patties with plastic wrap or waxed paper between each.
Fry as desired.

These are also delicious served on a hot dog or hamburger bun, depending on whether you are using links or patties.