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Morning Pork Sausages

This recipe is adapted from the Bogeltranz Sausage found in The Lighthous Breakfast Cookbook. I serve it with the relish that follows on the side of out blueberry french toast. I think it would be great paired with an apple french toast as well.


  • 3/4 teaspoons salt
  • 1/2 teaspoon whole cumin
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon freshly ground black pepper
  • pinch cayenne
  • 2 cloves of garlic
  • 1 pound ground pork
  • 1/4 cup dry red wine (Cabernet Sauvignon is good)


Grind the spices together and add to the meat with the wine. (I grind a pork butt roast along with the spices and wine)

Let refrigerate for at least 2 hours.

Form the sausage meat into little patties and brown on both sides.

Avocado/Apple Relish

This relish has a fresh taste that goes well for breakfasts.


  • 2 avocados
  • 1 Fuji apple
  • 2 Tablespoons chopped fresh cilantro
  • 1/2 teaspoon of salt


Cut the avocado into 1/2 inch dice. Dice apple into small dice. Chop the cilantro. Mix the avocado and aplle with the cilantro and salt to taste.

Refregerate until ready to serve