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.
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