Ingredients
-
2
-
2
-
1
-
1/4
-
1
-
1/8
-
1
-
2
-
-
-
-
-
-
-
Directions
Breakfast Sausage Patties, Plan ahead the pork mixture must be refrigerated for 24-48 hours to blend the flavors together before making the patties I usually get about 18-20 patties out of this, but the yield will vary depending on how large you make them — you may adjust the amount of sugar but I recommend making the first batch using the stated amount, you might prefer it sweeter but for my family 1 tablespoon is just the perfect amount — these are very good between biscuits :), These could use more pepper, the flavor was bland for our taste A good basic sausage, tweak it to suit your own tastes We use 3 parts of pork cushion meat to one part pork fat, which is an excellent ratio, and grind them several times for a uniform texture
September 21, 2013: Had some from the freezer for breakfast today, found them to be much more flavorful after aging , so came back to add a star to my rating Will make this gain (but with some more pepper for me)
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Steps
|
1
Done
|
In a Small Bowl Mix All the Spices Together. |
|
2
Done
|
Place the Ground Pork Into a Large Bowl; Add in the Spices to the Pork and Mix Using Clean Hands Until Well Combined. |
|
3
Done
|
Cover and Chill For 24 Hours. |
|
4
Done
|
Place the Pork Mixture Between Two Pieces of Greased Waxed Paper; Using a Rolling Pin, Roll Out the Pork to About 1/2 Inch Thickness (or to Desired Thickness, Gathering Up the Ends to Re-Cut). |
|
5
Done
|
Remove the Top Piece of Waxed Paper. |
|
6
Done
|
Using a 3-Inch Biscuit Cutter Cut Into Rounds. |
|
7
Done
|
Place the Rounds Onto a Baking Sheet and Freeze Until Ready to Use. |
