Saturday, January 19, 2013

Spicy Sage Breakfast Sausage

1 T red wine vinegar
2-3 T olive oil
2 T dried sage, freshly ground
1 t oregano
1-2 t red pepper flakes (cayenne), freshly ground
1 t brown sugar
1/2 t sea salt or to taste
cracked black pepper to taste

1 lb ground pork* or chicken

* Pork shoulder is typically used, but I often use a leaner pork loin and it still tastes great.

Add everything to the ground meat (which you can grind yourself in a food processor) and mix by hand.  You can cook it immediately but it gets better with time in the refrigerator. I usually keep it in the fridge for 2 or 3 days, then freeze what's leftover. I grow and dehydrate my own spices used here and you can really see and taste the difference. Perfect for biscuits and gravy as you can clearly see below.

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