This is a customary breakfast sausage seasoned with sage, pepper, and nutmeg. It’s sweetened with regular granulated sugar, though you can use twice the amount of sugar in the form of maple syrup. It’s great in Sausage and Spinach Quiche, or add a cup or two of béchamel to it to make sausage gravy, or form it into patties and cook it that way.
Combine the pork, salt, and seasonings in a mixing bowl. Mix thoroughly by hand (or you can use a standing mixer fitted with a paddle attachment—just don’t overmix or let the meat get warm). Add the cold wine and continue to mix until everything is uniformly combined.
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