BF Bayou Teche Pork and Yam Breakfast Sausage

Bayou Teche Pork and Yam Breakfast Sausage


5  Pounds ground pork

1  (15 Ounce) can Yams, drained

2  Teaspoons dried thyme

1  Tablespoon cayenne pepper

1  Tablespoon black pepper

2  Tablespoons salt

1 ½  Tablespoons rubbed sage

1 ½  Tablespoons granulated garlic

1  Teaspoon ginger

¼  Cup chopped parsley

1 ½  Teaspoons nutmeg

1  Cup iced water

Hog casing (optional)


Dice yams into ¼-inch cubes then place in a single layer on a cookie sheet and freeze for later use. Freezing the yams will guarantee a solid cube that will be visible in the finished sausage. In a large mixing bowl, combine all ingredients except for yams. Using your hands, mix meat well, turning and pushing for 10-15 minutes to ensure proper blending. Gently fold in the frozen yams. Roll the sausage into 3-inch patties or stuff into hog casing and tie off into 6-inch links. Cook in the same method as any other breakfast sausage or grill the links over charcoal. Credits: Lafitte’s Landing Restaurant at Bittersweet Plantation

Serving Size:  25-30 patties

Cook Time: 1 hour