Breakfast Sausage1 pound ground pork 1/2 tablespoon coarse salt 1/2

Andouille Sausage1 boneless pork butt, ground (about 5 pounds)1/2 cup

Philadelphia Scrapple1 quart water1 cup white cornmeal1 pound pork liver

Polenta and Sausage3 1/2 cups very hot tap water1 cup

Grits Scrapple9 cups salted water1 pound pork sausage1 medium onion,

Pork ScrapplePork bone, such as ribs or shankSalt to taste

North Country SausageThis is only made in a little hamlet

Bratwurst1 pound link bratwurst2 green bell peppers, cut into strips2

Spuds and Sausages in a Bag4 lunch-size paper bags4 medium-size

Coca-Cola Glazed Kielbasa1-2 tablespoons olive oil1 red onion, thinly sliced1