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Spicy Breakfast Sausage

 

 

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Spicy Breakfast Sausage


The Silver Palate
Good Times Cookbook

by Julee Rosso and Sheila Lukins
with Sarah Leah Chase,
1985, Workman Publishing

“Just the thing to wake up to on a country morning.
Be sure your meat is not too lean because a bit of
fat adds great flavor to these patties.”

8 to 10 portions

1 pound ground pork
1 pound ground beef
1 pound ground veal
4 cloves garlic, minced
1 bunch scallions (green onions), white
part and 2 inches green, minced
1 large green bell pepper, cored,
seeded and minced
2 teaspoons ground cumin
1 teaspoon dried thyme
1 teaspoon fennel seeds
Pinch ground nutmeg
Red pepper flakes, to taste
Salt, to taste
Unsalted butter for frying

1. Mix the pork, beef and veal thoroughly in a large mixing bowl. Add
the garlic, scallions, green pepper, cumin, thyme, fennel, nutmeg
and red pepper flakes and salt to taste. Mix thoroughly with your
hands. Fry a small amount in a skillet until no longer pink. Taste
for seasonings and adjust in the meat mixture if necessary.
2. Divide the meat mixture in half. Roll each half into a log 7 inches long
and about 2 inches in diameter. Wrap the logs separately in plastic
wrap and refrigerate at least 3 hours or up to 2 days.
3. Cut the sausage logs into 1/2-inch slices. Fry the patties in a little bit of
butter until well browned on each side. Serve with eggs, pancakes,
or French toast.


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