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Old 02-15-2013, 08:40 PM   #11
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SO found a local sausage shop near her work and brought home a package of breakfast sausage. I was excited that it would be better than what we had been getting. It wasn't, flavor was seriously lacking. She then bought some of their Chinese sausage and it's fantastic! I guess the only real solution is to just keep trying.
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Old 02-15-2013, 09:48 PM   #12
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You know I'm just across the river from Smithfield VA famous for their hams so you would think we could get good sausage locally but they were all really fatty and either too strong or no flavor. One was so peppery we couldn't eat it. The blend of flavors in Bob Evans is just right and it's fairly lean. I usually have to add either bacon grease or butter to make the gravy since there's little fat from browning the sausage.
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Old 02-15-2013, 09:49 PM   #13
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I either make my own or buy Seemanns sausages.

Seemanns Butchery | Ready Made Meals | Randburg Meat Products and Meat Supplier Johannesburg
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Old 02-16-2013, 08:32 AM   #14
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I'm lucky. There is a place in Kalispell that makes it's own and is very good. It's distributed to all of western MT.
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Old 02-16-2013, 11:46 AM   #15
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One alternative to purchasing ready-made "breakfast" sausage is buying fresh ground pork and adding your own spices. I've been doing this for a couple years just because it was such a painless way to remove one more source of questionable ingredients from the table.

For each pound of pork add:
1 1/2 T sage
1 t rosemary
1/2 t crushed red pepper
several grinds of black pepper
3/4 t sea salt

You can then make patties and freeze them. Or you can cook the patties and then freeze them to re-heat later.


I don't remember where I got this recipe though, somewhere off the internet, so I can't give proper credit, but whose ever it is THANK YOU!
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Old 02-16-2013, 12:47 PM   #16
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Quote:
Originally Posted by Zereh View Post
One alternative to purchasing ready-made "breakfast" sausage is buying fresh ground pork and adding your own spices. I've been doing this for a couple years just because it was such a painless way to remove one more source of questionable ingredients from the table.

For each pound of pork add:
1 1/2 T sage
1 t rosemary
1/2 t crushed red pepper
several grinds of black pepper
3/4 t sea salt

You can then make patties and freeze them. Or you can cook the patties and then freeze them to re-heat later.


I don't remember where I got this recipe though, somewhere off the internet, so I can't give proper credit, but whose ever it is THANK YOU!
Sounds good. Do you use fresh or dried sage and rosemary?
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Old 02-16-2013, 02:53 PM   #17
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I use dried, only because it's always around. If I did use fresh sage, I'd probably use about half the amount. For some reason I don't purchase that fresh except around the holidays ... I think I need to get some to add to my little collection of herbs out on the patio. =)
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Old 02-16-2013, 05:04 PM   #18
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Thanks. I have both in my herb garden. At the end of the summer, I cut back my herbs and dry enough to refill the bottles in the kitchen.
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Old 02-16-2013, 05:10 PM   #19
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Quote:
Originally Posted by Zereh View Post
One alternative to purchasing ready-made "breakfast" sausage is buying fresh ground pork and adding your own spices. I've been doing this for a couple years just because it was such a painless way to remove one more source of questionable ingredients from the table.

For each pound of pork add:
1 1/2 T sage
1 t rosemary
1/2 t crushed red pepper
several grinds of black pepper
3/4 t sea salt

You can then make patties and freeze them. Or you can cook the patties and then freeze them to re-heat later.

I don't remember where I got this recipe though, somewhere off the internet, so I can't give proper credit, but whose ever it is THANK YOU!
I really like this idea, Zereh. I, too, grow my own herbs and have lots of fresh and dried. Thanks!
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