Bayou Teche Pork and Yam Breakfast Sausage
MAKES: 25 - 30 (3-ounce) patties


Normally, pork is served with fruit or fruit-flavored sauces to help enhance the taste -- crown roast with apple sauce, pork chops with stewed apples, and my favorite, pork sausage with candied yams. In this recipe the cubed yam is added to the sausage prior to cooking for not only flavor, but eye appeal.


  • 5 pounds ground pork
  • 2 tsps dried thyme
  • 1(16 ounce) can Bruce's yams, drained
  • 1 tbsp cayenne pepper
  • 1 tbsp black pepper
  • 2 tbsps salt
  • 1 1/2 tbsps rubbed sage
  • 1 1/2 tbsps granulated garlic
  • 1 tsp ginger
  • 1/4 cup chopped parsley
  • 1 1/2 tsps nutmeg
  • 1 cup iced water

When making sausage of any type, it is always best to keep the meat chilled to 35-40 degrees F. The iced water in the recipe maintains the cold temperature in the meat and sets the fat in the sausage. Slice the drained yams and dice into 1/4-inch cubes. Place the cubes on a cookie sheet and freeze for later use. In a large mixing bowl, combine all of the above ingredients except yams. Using your hands, mix the sausage well, turning and pushing the meat 10-15 minutes to ensure proper blending. Gently fold in the frozen yams. NOTE: Freezing the yams will guarantee a solid 1/4-inch cube which will be visible in the finished sausage. 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 you may wish to grill the links over charcoal.

  print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295