The rubbed sage and savory are what give this sausage its wonderful breakfast flavor - the nutmeg and marjoram provide a nice counterpoint, and the black pepper adds a touch of hotness.

Stuff into sheep casings or leave as bulk sausage to make patties.

1 lb. Ground pork
1/2 tablespoon kosher salt
1/2 teaspoon sage
1/3 teaspoon summer savory
1/8 teaspoon ground nutmeg
2/3 teaspoon ground marjoram
1/3 teaspoon Ground black pepper

Posted in recipes, cooking, food by Lisa - January 20th, 2007 |
Tags: recipe, sausages

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