Pork Breakfast Sausage

3 1/2 lb. (1600 g) Pork shoulder, lean
1 1/2 lb. (700 g) Pork fat
5 tsp. (36 g) Salt
1 1/4 tsp. (6.0 g) MSG
1 1/4 tsp. (2.5 g) Coriander, ground
1 1/4 tsp. (2.5 g) Pepper, black
2 1/2 tsp. (2.0 g) Parsley, dried
1 1/4 tsp. (2.0 g) Thyme
1 tsp. (2.0 g) Pepper flakes, red
1 1/4 tsp. (1.0 g) Sage
1/4 tsp. (1.0 g) Citric acid (optional)
Sheep casings

Trim pork; grind meat and fat through 4.5 mm (1/8) plate. Grind all the
spices (except red pepper flakes) in a spice mill or coffee grinder. Mix
all the ingredients with the meat paste. Stuff into breakfast-link size
sheep casings or form it into a roll so you can make patties. Prepare as
you do your favorite breakfast sausage.

Note (1): I used metric weight/volume measurement for better control of
ingredients. The U.S. measurements are an approximation of the metric
measurement.

Note (2): This sausage is a close clone of Jimmy Dean Pork Sausage,
especially if your form itinto a roll!

Len Poli Sonoma, California

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