Homemade Breakfast Sausage Charles Pierce   From Every Day with Rachael Ray November-December 2005 8 Servings Prep Time: 15 min (plus chilling) Cook Time: 30 min 1 1/2 pounds ground pork 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 1 teaspoon dried sage 1 teaspoon dried marjoram 1. In a large bowl, combine the pork, salt, pepper, sage and marjoram and mix well with a fork. Knead the sausage into a large ball. (Taste for seasoning by pinching off an olive-size piece of sausage and placing it in a small nonstick skillet. Cook the small piece over medium heat, turning often, until it's no longer pink in the center, 3 to 5 minutes. Taste, then add additional salt, pepper or herbs to the sausage mixture as desired.) 2. Cover the bowl with plastic wrap and chill the uncooked sausage mixture for 1 hour. Using your hands, form the meat into 24 uniform balls, then flatten each into a patty. 3. Place 8 of the patties in a large nonstick skillet and cook over medium heat until browned and cooked through, about 5 minutes per side. Drain on paper towels, repeat with the remaining patties and serve. Pork Tamales Mamy's Mushrooms on Toast Ginger Pigs Souffleed Cheese Grits Pineapple Upside-Down Cake

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