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La Belle Cuisine -
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"To
cook is to create. And to create well...
is an act of integrity, and faith."
Spicy
Breakfast Sausage
 
StonewallKitchen.com
“To retain respect for sausages and laws,
one must not watch them in the making.”
~
Otto von Bismarck
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La Belle Cuisine
Spicy Breakfast Sausage
The Silver Palate
Good Times Cookbook
by Julee Rosso and Sheila Lukins
with Sarah Leah Chase,
1985,
Workman Publishing
“Just
the thing to wake up to on a country morning.
Be sure your meat
is not too
lean because a bit of
fat adds great flavor to these patties.”
8
to 10 portions
1
pound ground pork
1
pound ground beef
1
pound ground veal
4
cloves garlic, minced
1
bunch scallions (green onions), white
part and 2 inches green, minced
1
large green bell pepper, cored,
seeded and minced
2
teaspoons ground cumin
1
teaspoon dried thyme
1
teaspoon fennel seeds
Pinch
ground nutmeg
Red
pepper flakes, to taste
Salt,
to taste
Unsalted
butter for frying
1.
Mix the pork, beef and veal thoroughly in a large mixing bowl. Add
the garlic, scallions, green pepper, cumin, thyme, fennel, nutmeg
and red
pepper flakes and salt to taste. Mix thoroughly with your
hands. Fry a
small amount in a skillet until no longer pink. Taste
for seasonings and
adjust in the meat mixture if necessary.
2.
Divide the meat mixture in half. Roll each half into a log 7 inches
long
and about 2 inches in diameter. Wrap the logs separately in plastic
wrap and refrigerate at least 3 hours or up to 2 days.
3.
Cut the sausage logs into 1/2-inch slices. Fry the patties in a
little bit of
butter until well browned on each side. Serve with
eggs,
pancakes,
or French toast.
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