2007-02-01 09:52:07 · 2 answers · asked by Dan C 1 in Food & Drink ➔ Ethnic Cuisine
Breakfast sausage:
The rubbed sage and savory are what give this sausage its wonderful breakfasty flavor; the nutmeg and marjoram provide a nice counterpoint, and the black pepper adds a touch of hotness. Stuff into sheep casings or leave as bulk sausage to make patties.
• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Rubbed sage: 1/2 teaspoon
• Rubbed summer savory: 1/3 teaspoon
• Ground nutmeg: 1/8 teaspoon
• Ground marjoram: 2/3 teaspoon
• Ground black pepper: 1/3 teaspoon
2007-02-03 04:26:44 · answer #1 · answered by newsgirlinos2 5 · 0⤊ 0⤋
I've made sausage before, I have a couple of cookbooks here totally devoted to making sausage. What kind of sausage? Email me and I'll look something up for you.
Many of them contain anise seed, but I make a boudin blanc which doesn't have anise in it.
2007-02-01 18:25:26 · answer #2 · answered by chefgrille 7 · 0⤊ 0⤋