1 tablespoon sumac (optional; see Note above) 1 teaspoon freshly ground black pepper MAPLE-SAGE BREAKFAST SAUSAGE This is a classic breakfast sausage with a sweet and savory blend of maple syrup, sage, and two types of pepper You’ll never have to say the words “Jimmy Dean” again Great as patties in a breakfast sandwich, as links to dip into your eggs, or crumbled into white gravy (see here) to slather over your biscuits Breakfast sausage should be stuffed into lamb casings or formed by hand Starting the sausage off with bacon not only adds some sweet smoky flavor, it also ensures a more cohesive structure in the finished product, since bacon is already cured NOTE: This recipe can also be made with preground pork Increase the pork to 2 pounds, the salt to 0.32 ounce (about 2¾ teaspoons), and omit the bacon Combine all the ingredients and allow to rest in the refrigerator for at least 1 hour, preferably overnight ... with preground pork Increase the pork to 2 pounds, the salt to 0.32 ounce (about 2¾ teaspoons), and omit the bacon Combine all the ingredients and allow to rest in the refrigerator for at least 1 hour, preferably overnight... You’ll never have to say the words “Jimmy Dean” again Great as patties in a breakfast sandwich, as links to dip into your eggs, or crumbled into white gravy (see here) to slather over your biscuits... lamb casings or formed by hand Starting the sausage off with bacon not only adds some sweet smoky flavor, it also ensures a more cohesive structure in the finished product, since bacon is already