OmManiPadmeOmelet > said:

> Saved to my nutrition file, thanks!
> I do like italian sausage!
>
> I'd love the one for breakfast sauasge if you have thyme? <G>

<GROAN> Here ya go!

* Exported from MasterCook *

Breakfast Sausage

Recipe By :Rytek Kutas
Serving Size : 1 Preparation Time :0:00
Categories : breakfast/brunch induction
low-carb sausage

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds ground pork -- (butt)
1 1/4 tablespoons salt
3/4 teaspoon ground white pepper
1 1/2 teaspoons rubbed sage
1/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
3/4 teaspoon ground thyme
1/2 cup ice water

I mixed all this together and formed it into uniform patties by putting a
plastic bag in a round flat Rubbermaid container, rolling the meat mixture
into a ball and putting it on the plastic, then mashing it down with a lid
from a peanut butter jar. Kutas shows this process with pictures in the
book. IMO this recipe would make excellent links, too. I have a stuffer,
but was too lazy to go buy casings.

According to Kutas, it is important that the meat be as cold as possible
while mixing is taking place, and that the patties should be refrigerated
or frozen immediately.

The results were excellent. IMO it would be hard to go wrong with this
recipe.

~Ivan Weiss~

Source:
"Great Sausage Recipes and Meat Curing"
Yield:
"2 pounds"

- - - - - - - - - - - - - - - - - - -


Per serving: 3004 Calories (kcal); 241g Total Fat; (73% calories from fat);
192g Protein; 3g Carbohydrate; 817mg Cholesterol; 8634mg Sodium
Food Exchanges: 0 Grain(Starch); 27 Lean Meat; 0 Vegetable; 0 Fruit; 32
Fat; 0 Other Carbohydrates


NOTES : Posted to rfc on 4/16/01 by Ivan Weiss.