grass finished beef, Colorado, sustainable farming, sustainable ranching, pasture pork, pasture lamb

Pork and Beef Breakfast Sausage

January 1, 2017 • 0 comments

Adapted from a recipe from Charcuterie by Michael Ruhlman and Brian Polcyn. Our granddaughter flips over breakfast sausage. Her favorite way to eat it is with French toast and maple syrup.

Directions


1 lb. ground beef
1 lb. ground or diced pork
1 T (or less) salt
2 T grated fresh ginger root
2 T tightly packed finely chopped fresh sage (dry can be substituted)
1 t garlic
1 t black pepper
1 t chili carribe
1/3 c ice water

NOTE:  all these seasonings should be tested and adjusted to your taste – just sauté a little bit and adjust.

Mush up like you do meatloaf then make little patties and gently sauté to an internal temp of 150 degrees F.  Maybe make some red eye gravy. Maybe serve with some boiled or roasted potatoes, a little kraut...

If you aren't up for making your own, be sure to give Salazar Breakfast Sausage a try: 


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