MAPLE-SAGE
BREAKFAST SAUSAGE
This is a classic breakfast sausage with a sweet and
savory blend of maple syrup, sage, and two types of
pepper. You’ll never have to say the words “Jimmy
Dean” again. Great as patties in a breakfast sandwich, as
links to dip into your eggs, or crumbled into white gravy
(see here) to slather over your biscuits. Breakfast sausage
should be stuffed into lamb casings or formed by hand.
Starting the sausage off with bacon not only adds some
sweet smoky flavor, it also ensures a more cohesive
structure in the finished product, since bacon is already
cured.
NOTE: This recipe can also be made with preground
pork. Increase the pork to 2 pounds, the salt to 0.32 ounce
(about 2¾ teaspoons), and omit the bacon. Combine all
the ingredients and allow to rest in the refrigerator for at
least 1 hour, preferably overnight.