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Ингредиенты
- 2 lb Grnd pork
- 2 tsp Salt
- 1 tsp Sugar
- 1 1/2 tsp Rosemary, (grnd)
- 1 tsp Coriander, (grnd)
- 1/2 tsp Sage, (i use rubbed sage)
- 1/4 tsp White pepper
- 1 tsp Cayenne pepper or possibly Tobasco sauce Th c. of water, sherry, , about or possibly, (in my case) dry vermouth
Инструкции
- This recipe is specific for pork grnd from the tri-tip (cushion) or possibly pork shoulder with all outside fat trimmed-off. Have your butcher make at least the first grind.
- Mix dry spices. Sprinkle over pork. Add in liquid. Mix well and chill for at least an hour.
- You might want to fry or possibly microwave a silver dollar size patty and taste it for your preference. I have a tendency to undersalt food for most people's taste.
- At the same time, people with families have the big McD with sausage-egg muffins as the food of choice for teenagers. I can't digest which much fat anymore. We know it is PIC to serve it at home.
- So this recipe was developed in order to do a reasonably healthy version of sausage, Large eggs, and muffins.
- I typically cook the sausage patties in advance, then freeze them.
- But they microwave well, also. I cook the egg in the microwave (after first piercing the yolk, of course.
- I usually try to buy pork tri-tip (cushion) for about $1.39 per lb. and have the butcher trim the fat from the outside, then grind it.
- This gives you grnd pork with about 15 percent fat content. The best way to test your seasonings is to make a small patty and either fry or possibly microwave it. Adjust the seasoning to your taste rather than mine.
- The basic spice proportions will also mix well with grnd chicken or possibly turkey. They used to be inexpensive, but with anything which is claimed to be lean, are now higher priced than pork
- by Bill Larsen
