Sausage that Dare not Speak its Name

Why is there no name for the mildly-seasoned sausage that we Mid-westerners and Southerners crave for breakfast?

Whether in links or in patties, this pure-pork sausage is almost as essential to breakfast as bacon for a huge swath of yanquis.  Eggs or grits or fried potatoes or even an EggMcmuffin just don't cut it for a proper yanqui breakfast without this sage-infused concoction of fresh ground pork, black pepper, and not much more.

Here deep in the Province of Buenos Aires Argentina, we´ve been making this sausage for years, now.  Why, in this country that adores mild flavors, is there nothing similar, no one knows.

We´ve been making this sausage for years on the Yanqui Mike Open Bar Ranch ...and even the gauchos approve!

Redolent of sage and summer savory and black pepper, patties of this sausage truly satisfy with farm-fresh eggs.

My Missus and I have always considered producing delectible little links of it ...but it is just so delicious in its bulk form that we´ve never thought it worth the bother.

If you´d like some, just leave a comment.  We make it in big batches and we love to share.