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Name: Breakfast Sausage
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 pt Ice water; 2 tb Rubbed sage (or to taste); 1 tb Ground white pepper; 5 tb Salt I use sea salt; 1 ts Ginger; 1 tb Nutmeg; 1 tb red pepper flakes Ground

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INGREDIENTS

1 pt Ice water
INGREDIENTS FOR 10 LBS
2 tb Rubbed sage ; (or to taste)
1 tb Ground white pepper
5 tb Salt ; I use sea salt
1 ts Ginger
1 tb Nutmeg
1 tb red pepper flakes ; Ground

Servings

INSTRUCTIONS

Cool meat to 32-35 F. Grind through a 3/16" plate and place in a mixing bowl. Add all ingredients and mix well. (water too). Stuff in 28-30mm hog casings. Place in refrigerator as soon as possible. Chill well, and package as desired. NOTES : Keep meats as cold as possible. For casings and other sausage supplies: The Sausage Maker 177 Military Road Buffalo, NY 14207 716-876-5521 Recipe by: The Sausage Maker Posted to MC-Recipe Digest V1 #725 by Babygoil@aol.com on Aug 8, 1997

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Nutrition

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Serving Size: 1 Serving (625g)
Recipe Makes: 1

Calories: 305
Calories from Fat: 56 (18%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 62.7mg		2 %
Potassium 1235.9mg		33 %
Total Carbohydrate 70.2g		21 %
	Dietary Fiber 29g	116 %
	Sugars, other 41.2g
Protein 11.6g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 305

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