DOUBLE THE RECIPE AND FREEZE. I am a very fussy eater, so I usually buy homemade sausage from the butcher, which can be quite pricey (but worth it - I don't skimp on food quality!). I like this recipe because it gives me the quality that I insist on, and yet it is ridiculously inexpensive to make (especially compared to what I am used to paying for sausage). I have made this recipe at least a dozen times, and I like to double the recipe and freeze portions of it so that it is ready-made for a quick weekend breakfast. I also like to make thin meat patties from the mixture using a restaurant-style burger press. This is a recipe that I will keep for life.
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DOUBLE THE RECIPE AND FREEZE. I am a very fussy eater, so I usually buy homemade sausage from...