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LOCATION: Recipes >> Preserving Meats >> Breakfast Sausage 03

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Breakfast Sausage

5 pounds pork butt
2 tablespoons salt
2 teaspoons ground white pepper
1 tablespoon rubbed sage
1/2 teaspoon ginger
2 teaspoons nutmeg
2 teaspoons thyme
1 cup ice water

Grind pork through a 3/16 inch plate. Thoroughly mix all other
ingredients into the pork. Stuff into casings of your desired size
if you want or leave bulk. If you want it hot, add a couple of
teaspoons crushed red pepper. Keep it cold. Remember that this
sausage has no preservatives.

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