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LOCATION: Recipes >> Preserving Meats >> Pork Sausage 02

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Breakfast Pork Sausage
makes 10-pounds

10 lbs. ground pork butt
5 TBS salt
1 TBS ground white pepper
2 TBS rubbed sage (I had it fresh)
1 TSP ground ginger
1 TBS ground nutmeg
1 TBS ground thyme
1 TBS ground red chile (optional)
1 pint ice water

Mix together and form into uniform patties (try putting a plastic
bag in a round flat Rubbermaid container, rolling the meat mixture
into a ball and putting it on the plastic, then mashing it down
with a lid from a peanut butter jar).

Note: It is important that the meat be as cold as possible while
mixing is taking place, and the patties should be refrigerated or
frozen immediately.

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