Reply to "Eye of round?"

idahomikeMember

Chaplain Bill:

I have been messing with doing breakfast sausage. There used to be a little market here that actually had a butcher in the meat area. He made his own sausage. He has been gone around 30 years now, but his sausage is remembered as some of the best. It was fairly heavy in Sage, had a bite from red pepper flake, and had some sort of a seed in it. I think it was probably fennel. If you have a recipe for anything close to this I would love to have it. This stuff was a staple when I was younger, and it made the best sausage gravy.

11/13/153:39 PM

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