Bayou Teche Pork and Yam Breakfast Sausage

Prep Time: 1 Hour
Yields: 25–30 (3-ounce) Patties


Normally, pork is served with fruit or fruit-flavored sauces to enhance the taste. In this recipe cubed yams are added to pork sausage prior to cooking to create tremendous flavor and presentation.


  • 5 pounds ground pork
  • 1(16-ounce) can Bruce's Yams, drained
  • 2 tsps dried thyme
  • 1 tbsp cayenne pepper
  • 1 tbsp black pepper
  • 2 tbsps salt
  • 1½ tbsps rubbed sage
  • 1½ tbsps granulated garlic
  • 1 tsp ginger
  • ¼ cup chopped parsley
  • 1½ tsps 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 the 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.

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