Breakfast Sausage #906 1/09

Categories:
New 2009, sausage

2 lbs pork butt; cubed
1 1/2 teaspoon kosher salt
1 1/2 teaspoon black pepper; fresh ground
1 teaspoon sage
1 teaspoon thyme
1/4 teaspoon rosemary
1 tablespoon brown sugar
1/2 teaspoon nutmeg; fresh grated
1/4 teaspoon cayenne

Put the cubed meat into a food processor. Probably have to do two batches.Then put into your electric mixer along with the rest of the ingredients and mix well. Refrigerate and use within one week or freeze for up to 3 months. 10/17/09 Easier on the heat next time. 12/09 reduced cayenne from 1/2 teaspoon to 1/4 teaspoon and omitted the 1/4 teaspoon red pepper flakes. Also added some salt pork because the pork was too lean. Perfect!

Contributor: Food Network

Yield: 2 lbs