Re: [frozen-assets] ISO: Breakfast Sausage Recipe/Other Sausage Recipes
- Lori, I imagine pork loin would work well with this too. We made this up last week and we had them for breakfast Sunday. Very tasty.
For the homemade breakfast sausage: 5 pounds of western style pork ribs (basically an almost boneless piece of pork). I trimmed off most of the fat and the little bit of bone. I cut it into 2 inch chunks, put the chunks into the food processor with some dried minced onions, dried parsley flakes (couple Tablespoons each) and some Adobo seasoning (maybe 1 Tablespoon? -- basically granulated galic, salt, oregano & turmeric) and ground that up. When it was all mixed, I rolled it into balls about golfball size and then flattened them out into patties. I layered them between pieces of wax paper and put them into a ziplocking, dated, labeld food storage bag and popped them into the freezer.
For the Italian sausage: Prepared the meat the same, but for the seasonings I used garlic powder, parmesan cheese & fennel seed and a little salt. Since this was bulk, I froze this in 1/2 pound quantities.
I cooked up a little of each type of sausage and tasted it before I packaged them up to freeze, just to make sure I got the taste right.
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