Recipe: A try at breakfast sausage

This was a try at breakfast sausage. I need to find a fattier type of ground pork. And since I still try to keep the salt content in food low, this won’t be as salty as a lot of sausage is. But overall, it turned out well and both Mom and Dad liked it too.

This is a modified version of a recipe from The Great American Beer Cookbook by Candy Schermerhorn.

Breakfast sausage

  • 2 lbs ground pork
  • 1 Tbsp dried parsley
  • 2 tsp rubbed sage
  • 2 tsp dried basil
  • 2 tsp granulated garlic
  • 2 tsp coriander seeds, crushed
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 Tbsp Worcestershire sauce

Mix all ingredients thoroughly. Shape into patties, fry in a pan. Depending on how lean the ground pork is, you may have to add oil to your frying pan.

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