Breakfast Sausage

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1/2 cup	31g / 1.1oz	Chopped onion
1 tablespoon	15ml	Chopped garlic
1 3/4 lbs	794g / 28oz	Lean pork - cut 1" cubes
1/4 lb	113g / 4oz	Pork fat - cut 1" cubes
1 tablespoon	15ml	Finely-ground fennel seed
1 tablespoon	15ml	Bayou Blast - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a small skillet heat oil with onion and garlic over low heat; sweat until onion is tender, about 5 minutes. Transfer onion to a large bowl to cool and toss with remaining ingredients. Place 1/4-inch die in meat grinder: run all ingredients through. Cook a small patty, taste and adjust seasoning, if necessary.

Form ground meat into 2-inch patties. In a cold cast-iron skillet, place sausages and cook over medium-high heat, turning once, about 15 minutes or until well browned.

This recipe yields 8 to 10 patties.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-043 broadcast 03-06-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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