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   MSGID: 35447.fidonet_cooking@1:105/500 2dd0089a   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Bill's Breakfast Sausage   
    Categories: Sausages   
         Yield: 1 Batch   
       
         2 lb Ground pork   
         2 ts Salt   
         1 ts Sugar   
     1 1/2 ts Rosemary; ground   
         1 ts Coriander; ground   
       1/2 ts Sage; rubbed   
       1/4 ts White pepper   
         1 ts Cayenne pepper or   
              - Tabasco sauce   
         2 tb Water; sherry, or   
              - dry vermouth   
       
     This recipe is specific for pork ground from the tri-tip (cushion) or   
     pork shoulder with all outside fat trimmed-off. Have your butcher   
     make at least the first grind.   
        
     Mix dry spices. Sprinkle over pork. Add liquid. Mix well and   
     refrigerate for at least 1 hour.   
        
     You might want to fry or microwave a silver dollar size patty and   
     taste it for your preference. I have a tendency to undersalt food for   
     most people's taste.   
        
     Form into patties and brown in a skillet or microwave. I typically   
     will be able to take off about a tablespoon of grease. If you have   
     substantially more, you need to make sure your meat has additional   
     fat trimmed (Of course my ultimate goal is to have to use an   
     unsaturated oil to add fat).   
        
     Origins of the Recipe:   
        
     At the same time, people with families have the big McD with   
     sausage-egg muffins as the food of choice for teenagers. I cannot   
     digest that much fat anymore. We know it is PIC to serve it at home.   
     So this recipe was developed in order to do a reasonably healthy   
     version of sausage, eggs, and muffins.   
        
     I typically cook the sausage patties in advance, then freeze them.   
     But they microwave well, also. I cook the egg in the microwave, after   
     first piercing the yolk, of course.   
        
     I usually try to buy pork tri-tip (cushion) for about $1.39 per pound   
     and have the butcher trim the fat from the outside, then grind it.   
     This gives you ground pork with about 15 percent fat content. The   
     best way to test your seasonings is to make a small patty and either   
     fry or microwave it. Adjust the seasoning to your taste rather than   
     mine.   
        
     The basic spice proportions will also mix well with ground chicken or   
     turkey. They used to be inexpensive, but with anything that is   
     claimed to be lean, are now higher priced than pork   
        
     Posted by: Ed P    
        
     Recipe FROM: ,   
                     
       
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