When I make breakfast sausage, I season it similar to the traditional
commercial ones (like Jimmy Dean for instance) but I make other variations.
I'll add a healthy dose of Penzy's toasted onion, or garlic, or maple syrup.
Today I had one of the best variations yet, apple and cheese.

I bought some hi-melt cheese from ConYeager to use in other sausages. It is
your basic processed cheese that has been process to melt at a much higher
temperature. I added some of this along with apple snitz tot he sausage mix.
It was great!

The cheese is from: http://www.yeagerspice.com/CYCureP6.htm
The apples are from www.theingredientstore.com

I imagine any dried apple would do. I cut them into smaller chunks,
moistened slightly in water, then mixed into the meat block.

The cheese is also good in bratwurst and for use in cheese omelets.
--
Ed

http://pages.cthome.net/edhome