Papa Art’s Breakfast Sausage

My dad in his retirement worked as a butcher at country store called the Trading Post in Atlanta, Michigan (population est 629). The original building burned down a while back, and a smaller store is sitting in its place. My Dad produced a breakfast sausage that people came from miles around to get. They constantly ran out during the summer. The store no longer makes the sausage, and people think I have the recipe which I kinda sorta do, but it’s not really a recipe. I decided to list the original and my small batch recipe. If you remember it, I hope you like it. Have a bourbon for me wherever you may be just like Dad always did.

Original:
8 – 10 pound pork shoulder, bone out
Cover top with kosher salt until it becomes white.
Cover salt with black pepper until it becomes black.
Cover pepper with ground sage until it becomes green.
Add 1 to 2 cups water to mix.
Put thru a meat grinder.

Small batch:
1 pound ground pork – 75% 25% lean to fat
1 teaspoon kosher salt
3/4 teaspoon black pepper
3/4 teaspoon ground sage
1-2 teaspoon water
Mix all ingredients.

Cook in pan on medium heat until internal temperature is 165.

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