Pronghorn breakfast sausage with fresh sage and garlic
Pan-fried as patties, stuffed into casings or crumbled into gravy, this flavorful sausage is sure to be a family-friendly favorite.
Keywords
- recipe
- pronghorn
- sausage
Ingredients
- 2 ½ pounds trimmed pronghorn (or any combination of big game meat)
- 2 ½ pounds pork butt (or shoulder)
- ⅓ cup fresh sage (finely chopped and packed into the measuring cup)
- 3 tablespoons kosher salt
- 1 tablespoon finely minced fresh garlic
- 2 teaspoons freshly ground black pepper
- 1 cup ice water
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