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THCS Breakfast Sausage MK1
For every pound of pork shoulder or butt:
½ lb bacon or fatback
1 tsp freshly ground black pepper
1 tsp kosher salt
½ tsp garlic powder
½ tsp onion powder
¼ tsp ground bay leaves
¼ tsp cayenne
1 tsp freshly minced sage
1/8 tsp paprika
Cut the meat into 1 inch cubes. Mix it together. Throw it in the freezer for 30 minutes to firm slightly so it grinds easier. Spice as you grind. Mix again at the end.