Memories of smelling bacon from downstairs always woke me up and made my tummy growl. At home on the farm, it was a frosting designed window as I looked out the window at the sun rising. At Grandpa's it was a cool morning in Hornsby Hollow, and the sun was up and the chickens were calling out to be let out. Isn't it funny how we can recall memories from smells?
Well, I am creating new smells for my children, and from my own recipes, local meat, and organic seasonings, so which I will add were grown right here on my homestead. Seasonings are troublesome for me as I can grow a lot, but some I can not and I rely on other suppliers, so I do the best I can to research my sources.
So lets talk about breakfast Sausage, why? Because I want to do something different and there is a very limited selection out there, and the ones that are out there that are links, some of them are so processed they aren't even sausages....
Ѽ How about a couple things found right on the Homestead? How about some Maple and Apple Breakfast Sausage links?
4 lbs of lean pork
1 1/4 pork fat
6 tsp. garlic powder
2 cloves fresh garlic
3 tsp. crushed Sage
3tsp black pepper
1 tsp of celery seed
2 tsp of smoked paprika
1 tsp marjoram
2 tbsp of dried parsley
1/2 apple sauce
1/3 cup apple juice
1/4 cup maple syrup
3 tbsp of lemon juice
34-36 mm casings ( I like New Zealand Lamb casings)
Cut and grind meat and pork fat to a fine texture together..
In another bowl, blend spices add apple sauce/juice and lemon, mix well. Add bowl ingredients and meat and mix at room temperature until well mixed. Put it in the fridge and let it set 12 hours.
Soak your casings and rinse them several times...
Stuff the meat into casings to 5 or 6 inch long links, or make into patties.... Freeze or use within a couple days.