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Chapter:Sausage Making Recipes
Section:Fresh
Recipe:Country Sausage (a.k.a. Breakfast Sausage)
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Country Sausage (a.k.a. Breakfast Sausage)
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The way I have been making it lately is to use pork butt roast, cutting
out the bone and about half of the fat. I cube the meat, salt it, pepper
it with coarse ground pepper, and put sage on it. I mix up this and give
it a grind. After grinding, I let it sit to meld the flavours, mix it up
again, and either put it into patties, or stuff casings with it. Either
way, it is tasty. I almost forgot, someone recommended savory as well,
and I will try that the next time I find time to make sossaj.

From: Eddie Van Huffel in rec.food.cooking on Oct 19, 1996.
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