Bills Breakfast Sausage

This recipe is specific for pork ground from the tri-tip (cushion) or pork shoulder with all outside fat trimmed-off. Have your butcher make at least the first grind. Mix dry spices. Sprinkle over pork. Add liquid. Mix well and refrigerate for at least an hour. You might want to fry or microwave a silver dollar size patty and taste it for your preference. I have a tendency to undersalt food for most peoples taste. Origins of the Recipe: At the same time, people with families have the big McD with sausage-egg muffins as the food of choice for teenagers. I cannot digest that much fat anymore. We know it is PIC to serve it at home. So this recipe was developed in order to do a reasonably healthy version of sausage, eggs, and muffins. I typically cook the sausage patties in advance, then freeze them. But they microwave well, also. I cook the egg in the microwave (after first piercing the yolk, of course. I usually try to buy pork tri-tip (cushion) for about $1.39 per pound and have the butcher trim the fat from the outside, then grind it. This gives you ground pork with about 15 percent fat content. The best way to test your seasonings is to make a small patty and either fry or microwave it. Adjust the seasoning to your taste rather than mine. The basic spice proportions will also mix well with ground chicken or turkey. They used to be inexpensive, but with anything that is claimed to be lean, are now higher priced than pork by Bill Larsen