BF Bayou Teche Pork and Yam Breakfast Sausage
Bayou Teche Pork and Yam Breakfast Sausage
Ingredients:
5 Pounds ground pork
1 (15 Ounce) can Yams, drained
2 Teaspoons dried thyme
1 Tablespoon cayenne pepper
1 Tablespoon black pepper
2 Tablespoons salt
1 ½ Tablespoons rubbed sage
1 ½ Tablespoons granulated garlic
1 Teaspoon ginger
¼ Cup chopped parsley
1 ½ Teaspoons nutmeg
1 Cup iced water
Hog casing (optional)
Instructions:
Dice yams into ¼-inch cubes then place in a single layer on a cookie sheet and freeze for later use. Freezing the yams will guarantee a solid cube that will be visible in the finished sausage. In a large mixing bowl, combine all ingredients except for yams. Using your hands, mix meat well, turning and pushing for 10-15 minutes to ensure proper blending. Gently fold in the frozen yams. Roll the sausage into 3-inch patties or stuff into hog casing and tie off into 6-inch links. Cook in the same method as any other breakfast sausage or grill the links over charcoal. Credits: Lafitte’s Landing Restaurant at Bittersweet Plantation