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McWhirter Breakfast Sausage Recipe

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This recipe for McWhirter Breakfast Sausage, by , is from Recipes From Momma's House0pp, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret L Mitchell
Added: Friday, July 31, 2009


2 Lbs. pork butt (2 1/2 lbs. with bone) diced into 1/4” pieces
1/2 lb. fat back, diced into 1/4” pieces
2 tsp. kosher salt
1 1/2 tsp. freshly ground black pepper
2 tsp. finely chopped fresh sage leaves
2 tsp. finely chopped fresh thyme leaves
1/2 tsp. finely chopped fresh rosemary leaves
1 Tblsp. light brown sugar
1/2 tsp. fresh grated nutmeg
1/2 tsp. cayenne pepper
1/2 tsp. red pepper flakes
Meat grinder

Combine pork with all other ingredients and chill for 1 hour. Using the fine blade, grind the pork. Form into 1” rounds or using collagen casings stuff for links. Refrigerate and use within one week or freeze up to 3 mos. For immediate use, sauté patties over med-low heat in a non-stick pan.. Sauté until brown and cooked through, about 10-15 min.

Personal Notes:
Personal Notes:

1/4 c. sausage drippings
1/4 c. flour
2 c. milk
1/2 tsp. salt or to taste
1/4 tsp. pepper

Make rue with flour and drippings. Cook rue until golden. Slowly add milk Add salt and pepper. Stirring continuously until it thickens.




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