BREAKFAST SAUSAGE (Bulk Recipe)

5 pounds boneless pork shoulder or butt, cut into 1-inch cubes
3 tbs kosher salt
10 to 15 garlic cloves, coarsely chopped
3/4 c minced fresh sage leaves
1/4 c minced fresh rosemary leaves
1 tbs hot red pepper flakes
1 tbs freshly ground black pepper

Using an electric or hand-operated meat grinder, coarse grind plate the meat. Put the meat in a bowl, then add remaining ingredients and mix well with your hands. Regrind to medium. Take about a tbs of the meat and make a flat patty. Fry it until browned, then turn and fry the other side, taste for seasonings and add to your taste. (Mix in any additional ingredients by hand.)

Divide the mixture into 1-pound portions and put in heavy-duty freezer bags. Label and freeze for up to 6 months. If you want to form patties to freeze, shape them and pack them between layers of waxed paper and put in freezer bags. One pound of sausage mixture yields about six 4-inch diameter sausage patties.

Gala's Note: You can use a food processor to make the sausage, pulsing to a medium grind. The sausage will keep in the refrigerator for 2 to 3 days, but freeze any extra in 1 pound portions. It can be used for patties, sausage, meatballs, whatever you desire. Alternately you may use veal shoulder, beef chuck or shoulder cuts, lamb shoulder, or even chicken, duck or turkey (just add about 1 part fat per 4 parts meat). A combination of one or more is fine, favorite seasonings are fine - this is a "do it your way" recipe. My favorite chicken sausage includes grated ginger root and finely chopped apples!