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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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The rubbed sage and savory are what give this sausage its wonderful breakfast flavor; the nutmeg and marjoram provide a nice counterpoint, and the black pepper adds a touch of hotness. Stuff into sheep casings or leave as bulk sausage to make patties.
1 pound ground pork
½ tablespoon coarse salt
½ teaspoon rubbed sage
⅓ teaspoon rubbed summer savory
⅛ teaspoon ground nutmeg
⅔ teaspoon ground marjoram
⅓ teaspoon ground black pepper