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Breakfast Sausage


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Breakfast Sausage


This spice blend would work equally well for pork or beef, I used beef of the 80/20 variety.  The more fat the better.


1.5 pounds of ground meat

3 ts dried sage

1 3/4 ts salt

3 ts dried basil

1 ts ground black pepper

2 ts onion powder

1/2 ts dried marjoram

1 ts crushed red pepper

1 1/2 ts fennel seed


Combine spices only in a small bowl and mix them.  This helps make sure you get even distribution in the meat.  Then put the meat in a bowl and spread 1/3 of the spices and mix with hands until incorporated, then another 3rd, mix and finally the rest of the spice blend.  Ball the meat, cover it tightly and place in the fridge for 24 hours to allow the flavors to develop.  Next day form the meat in to 2 oz balls and press to 3/8" thick.  Grill, pan fry or roast until done and enjoy!

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  • 1 year later...

yummm, sounds tasty!  Of course this is a breakfast sausage!  Initially, I thought it would be like a little chipolata, which is what is often added to a big breakfast here in Australia.    Love the bad hunter quote LOL

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