Saucisse de petit-déjeuner au sanglier

Ingrédients

• 24 lbs Ground Hog ((with some fat trimmings))
• 1 cup salt
• 1/3 cup black pepper
• 1/4 cup ground sage
• 1/3 cup ground mustard
• 1 1/4 cup brown sugar
• 1/2 tsp ground nutmeg
• 2 tsp cayenne pepper
• 1 Tbsp red pepper flakes
• 5 Tbsp coriander
• 5 cups water
• 1 3/4 cups oil*
• 3 Tbsp ground ginger
• 1/2 Tbsp cardamon
• 4 Tbsp white pepper

Préparation

1. 1

   --- Directions: ---

2. 2

   Grind the meat: Run the fresh hog meat through a medium-sized grinder plate of your meat grinder. Repeat one more time for a finely ground meat mixture.

3. 3

   Add the seasonings, water, and oil, and mix everything well with your hands.

4. 4

   Package and freeze: Package the meat mixture into 1-pound meat bags and seal. Store in a deep freezer for up to 12 months.

5. 5

   --- To Cook: ---

6. 6

   Cook breakfast sausage: Preheat a large cast-iron skillet over medium heat. Add 2 Tbsp of oil and crumble the breakfast sausage. Cook over medium heat until no longer pink and nicely browned (about 10-15 minutes).