Breakfast sausage with fresh ginger and sage from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on September 28, 2014

    Fantastic sausages, flavorful and juicy. Much better than any store-bought breakfast sausages. I only made 1/2 of the recipe and did not stuff into casings, just made patties. Great use of sage from the garden. I'll be making my own breakfast sausages from now on.

  • okcook on February 18, 2012

    It IS garlicky for breatfast but, everyone we served it to AT breakfast loved. The key to these sausages is not to over cook them. Use a themo probe and cook gently cook to 155 to 160 degrees F. Makes a tremendous difference!

  • fprincess on May 23, 2011

    As described in the book, this breakfast sausage is "da bomb"! It's delicious and the combination of ginger and sage, while original, works great.

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