Breakfast Sausage

1. Grind pork with 1/4" meat grinder plate. Fresh ground pork works best. I use pork butt or shoulder for best meat/fat content
2. combine all the spices together and then add them to the ground pork. Combine well.
3. Cover and refridgerate for at least an hour to all flavors to combine with meat. Overnight is best.
4. remove from refridgerator and either form into patties or use bulk sausage for other dishes such as Sausage Gravy or Potato Sausage Casserole.

• 1 lb ground pork
• 1 t salt
• 1/4 t garlic salt
• 1/2 t Parsley
• 3/4 t sage
• 1/2 t black pepper
• 1/2 t Thyme
• 1/2 t crushed red pepper flakes
• 1/2 t coriander
• 1/8 t oregano

Notes:

Recipie can be increased by simply multiplying quantities of the ingredieants. Patties can be made up and frozen for future use as can the bulk sausage. Keeps in freezer for ~ six months.