"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hot Breakfast Sausage Recipe

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This recipe for Hot Breakfast Sausage, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jennifer Hargenrader

Category:
Category:

Ingredients:  
Ingredients:  
1 pound Ground Pork
1 tsp Salt
tsp Cayenne Pepper
tsp Rubbed Sage
tsp Coarse Ground Pepper
tsp Crushed Red Pepper
tsp Coriander
tsp Accent (msg)

Directions:
Directions:
This recipe can be used with 50% or more venison. You do, however, need a fatty meat as part of this recipe for flavor. We use 50/50 pork/venison. Do not trim pork fat. Do trim venison fat, however. Mix all ingredients. cook, taste and adjust spices as needed. Can be vacuum packed and frozen in large batches.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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