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La Belle Cuisine - More Breakfast Recipes

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"To cook is to create. And to create well...
is an act of integrity, and faith."


Spicy Breakfast Sausage



Stonewall Kitchen, LLC

“To retain respect for sausages and laws,
one must not watch them in the making.”

~ Otto von Bismarck

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La Belle Cuisine


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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