The Heart Of Texas

Breakfast Sausage 1 pork butt trimmed Fresh ground organic sage (fluffy and fragrant) (5T) Fresh garlic (to taste) (5T) black pepper, white pepper and Szechuan peppercorns (rough pulverized together) (5T) organic red pepper flakes (pulverized) (1T) whole fresh organic nutmeg (pulverized) (3T) whole coriander (roasted and pulverized) (3T) whole camino (roasted and pulverized)  (3T) pink Himalayan sea salt (to taste) a dollop of Bragg’s apple cider vinegar (1/2oz) the juice of 2 fresh limes I trimmed the pork butt into small rectangular shaped pieces so they would feed easily through my grinder.  I put all the above ingredients and thoroughly mixed with the meat and let it marinate for an hour.  With the fine blade I ground the pork one time and then mixed the ground pork by hand.  The outcome is an extremely flavorful breakfast sausage.

I have been experimenting with various flavors here lately.  When it comes to citrus, I like the flavor and sweetness of the pineapple.  Pineapple juice marinated jerky is very flavorful.  I like to get my salt from soy sauce another of my favorite flavors that really goes well with jerky.  So my thinking on this batch was to lower the heat by reducing the amount of red pepper.   Keep in mind these are organic, Indian, rep pepper flakes.  Very hot to say the least.  The sweetness would come from pure sugar cane crystals and the pineapple.  The first thing I did was lay out the strips on the aluminum foil sheets.  I then dusted with granulated garlic and granulated onion, fresh cracked Tellicherry black peppercorns and a little pink Himalayan sea salt.  I then painted with a mixture of pineapple juice, soy and sugarcane crystals all over the meat.  The final step was to sprinkle with red pepper flakes that I partially powderized in the spice mill.  After everything is seasoned I place