Breakfast Sausage
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Amount   Measure    Ingredient         Preparation Method
  1      lb lean     pork and veal        cubed
  1/2    lb clean    pork fatback         cut into small cubes
         large dash  Hickory Smoked Salt
  1      tsp         sage
         lots        black pepper
                     maple syrup, optional

The secret to good sausage is to keep everything cold, including the meat
grinder.

Mix all ingredients together in a bowl which is sitting in a bowl of ice.
Grind together on the coarsest setting, twice. Make a patty and fry it to
taste, then reseason quickly. Put away immediately in a cool place.

If you like sausage sweet, add some maple syrup. If you like it really
hot, add some red pepper.

Posted by Sheri McRae to rec.food.recipes on Nov 29, 1995.