It recently dawned on me that I don’t have any sausage recipes on this site. Which is crazy. So I’m going to post a bunch. For details on procedure and technique, I have two posts linked below. Also… I happen to be teaching a sausage-making class for Metro Continuing Education on October 19, 2016.
North American breakfast sausage is usually made entirely of pork. It is ground quite fine and mixed to emulsify so that it has a very delicate texture. It is often flavoured … Continue reading.