Breakfast Sausage

4 pounds lean boneless pork shoulder (cut into 1/2 diameter cubes).
1 pound pork fat (cut into dime size pieces).
5 tsp canning salt
1/2 tsp. dried parsley
1 tsp rubbed sage
1 1/4 tsp black pepper
1 1/2 tsp crushed red pepper flakes
1 1/4 tsp coriander
1 1/4 MSG
1 1/4 cayenne red pepper


  1. Process the seasonings in a food processor until thoroughly blended, let the dust settle before opening lid (very potent).
  2. Mix the fat pieces and lean pieces together, then gradually add the seasonings and toss thoroughly, refrigerate for at least an hour before continuing.
  3. for best results chill the grinder pieces also.
  4. Grind seasoned pork once through a sausage plate, then mix by hand.
  5. package sausage as desired and freeze (I make patties, and freeze them on cookie sheets, then bag in zip bags after frozen)