{ Exported from MasterCook Mac }

Breakfast Sausage


Amount   Measure  Ingredient          Preparation Method
1          lb     lean pork and veal   cubed
1/2        lb     clean pork fatback   cut into small cubes
   large  dash    Hickory Smoked Salt  
1          tsp    sage  
   lots           black pepper   
                  maple syrup, optional   

The secret to good sausage is to keep everything cold, including the meat
grinder.

Mix all ingredients together in a bowl which is sitting in a bowl of ice.
Grind together on the coarsest setting, twice. Make a patty and fry it to
taste, then reseason quickly. Put away immediately in a cool place.

If you like sausage sweet, add some maple syrup. If you like it really hot,
add some red pepper.