Clean up before the end of the day. But oh, so much more to weed (like about 60-70 feet of flower/herb beds).
I add these ingredients to 2 lbs. of organic/non-gmo ground pork (you could use turkey if you want to cut the fat).
1 Tbsp. rubbed sage*
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp ground dried thyme*
1/4 to 1/2 tsp. hot red pepper flakes
1/4 tsp. ground allspice
*I grow the herbs in my herb garden, dry them and store them. I also make my own garlic powder from garlic I grow. To make "rubbed" sage, simply grind up dry leaves into a powder. I use a small coffee mill to grind mine.
Mix all ingredients (I used my food processor), then store the meat mixture in the refrigerator over night to enhance flavors.
Shape into 2 1/2 inch patties, or use as ground sausage depending on the recipe you want to use it in or eat by itself. Cook patties in large skillet over medium heat until thoroughly cooked.
Yield: about 20 patties
The patties are great as a side, or even better as an egg/sausage sandwich with homemade buns or English muffins.
I used half the meat mixture for patties, and the other half I cooked up as "ground" sausage for homemade biscuits and gravy (one of Hubby's favorite breakfast meals).
Yum! I sliced up some freshly dug, garden potatoes and fried those to accompany the meal, and added some scrambled, farm fresh organic eggs. Aside from having to buy milk (missing our goat milk these days) and meat for this recipe, it's a true homesteader's breakfast.
It stormed last night, but only for a few hours. We needed the rain too. I love listening to the pitter-patter of rain.