Savoury Breakfast Sausage
1 pound ground pork (20 – 25% fat)
1/2 tablespoon kosher salt
1/2 teaspoon rubbed sage
1/3 teaspoon summer savoury (ground)
1/8 teaspoon ground nutmeg
2/3 teaspoon ground marjoram
1/3 teaspoon ground pepper
- Mix it all. I use the dough hook attachment of my KitchenAid stand mixer)
- Stuff into sheep casings or leave as bulk sausage to make patties.
- I like to let this sit overnight before cooking and eating. The taste difference is huge.
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