Bayou Teche Pork & Yam Breakfast Sausage
Source of Recipe
Chef John Folse
List of Ingredients
5 pounds ground pork
2 tsps dried thyme
1(16 ounce) can Bruce's yams, drained
1 tbsp cayenne pepper
1 tbsp black pepper
2 tbsps salt
1 1/2 tbsps rubbed sage
1 1/2 tbsps granulated garlic
1 tsp ginger
1/4 cup chopped parsley
1 1/2 tsps nutmeg
1 cup iced water
Recipe
When making sausage of any type, it is always best to keep the meat chilled to 35-40 degrees F. The iced water in the recipe maintains the cold temperature in the meat and sets the fat in the sausage. Slice the drained yams and dice into 1/4-inch cubes. Place the cubes on a cookie sheet and freeze for later use. In a large mixing bowl, combine all of the above ingredients except yams. Using your hands, mix the sausage well, turning and pushing the meat 10-15 minutes to ensure proper blending. Gently fold in the frozen yams. NOTE: Freezing the yams will guarantee a solid 1/4-inch cube which will be visible in the finished sausage. Roll the sausage into 3-inch patties or stuff into hog casing and tie off into 6-inch links. Cook in the same method as any other breakfast sausage or you may wish to grill the links over charcoal.
25 - 30 (3-ounce) patties
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