Our annual piggy made it into our freezer yesterday. This is the third year we've ordered from a small little family farm; and this is the first year they've raised their own pigs from ones born on their farm. They are pastured, moved when the grass is low or starting to go bare, fed a supplement of thick rich cow's milk from same farm.
This year the butcher asked about sausage flavorings ... and I opted to just receive ground pork to be able to add my own spices.
Breakfast Sausage:
1-1/2 pounds of ground pork
3/4 teaspoon salt
1/2 teaspoon ground black pepper, or red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon ground powdered ginger
1/4 teaspoon ground allspice
1 teaspoon grated lemon zest
2 teaspoons dried rubbed sage or other green herb you prefer
1 teaspoon dried chives
1 tablespoon dried onion flakes
1/2 teaspoon dried garlic powder
Mix well all spices into pork. Shape into a log on a piece of wax paper. Roll tightly. Refrigerate at least an hour or overnight.
Remove wax paper and slice into 1/2 inch rounds, flatten a bit if necessary, and cook in a heated cast iron skillet over medium heat until browned on both sides and center is no longer pink .. about 5-7 minutes depending on thickness. Strain and save the drippings to use in a savory dish. Re-wrap any unused sausage and refrigerate; use within a few days.
