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