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Title: Breakfast Sausage
Yield: 1 Servings

Ingredients

  ---------------------INGREDIENTS FOR 10 LBS---------------------------
      5 tb salt; i use sea salt
      1 tb ground white pepper
      2 tb rubbed sage; (or to taste)
      1 ts ginger
      1 tb nutmeg
      1 tb ground red pepper flakes;
           -optional
      1 pt ice water

Instructions

Cool meat to 32-35 F. Grind through a 3/16" plate and place in a mixing
bowl. Add all ingredients and mix well. (water too). Stuff in 28-30mm hog
casings. Place in refrigerator as soon as possible. Chill well, and package
as desired.

NOTES : Keep meats as cold as possible. For casings and other sausage
supplies: The Sausage Maker
177 Military Road Buffalo, NY 14207 716-876-5521
Recipe by: The Sausage Maker Posted to MC-Recipe Digest V1 #725 by
Babygoil@aol.com on Aug 8, 1997

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