Homemade Cranberry Sausage With Red Eye Gravy

• 1 lb coarsely ground pork
• 12 cup crouton, crushed
• 14 cup finely chopped onion
• 2 minced garlic cloves
• 1 teaspoon brown sugar
• 1 12 teaspoons rubbed sage
• 34 teaspoon salt
• 12 teaspoon dried thyme
• 14 teaspoon cayenne pepper (or to taste)
• 12 cup dried cranberries or 12 cup dried cherries, chopped
• 1 tablespoon olive oil
• 2 tablespoons packed brown sugar
• 34 cup strong black coffee or 34 cup chicken broth
• biscuit

1. Combine pork, crushed croutons, onion, garlic, 1 teaspoon brown sugar and spices thoroughly.
2. Fold in cherries.
3. Shape into 12 patties.
4. If mixture is too sticky, try using wet hands when handling.
5. Cover and refrigerate overnight.
6. Heat olive oil in larege skillet and fry patties 5 minutes per side or until done.
7. Be careful not to crowd.
8. You may need to work in batches.
9. Remove from heat and keep warm.
10. For the gravy, stir 2 T brown sugar into pan drippings.
11. Stir in coffee and bring to a boil.
12. Boil gently, uncovered, 2-3 minutes or until slightly thickened and a rich reddish brown, stirring to scrape up any crusty bits.
13. Serve with biscuits.

ground pork, onion, garlic, brown sugar, sage, salt, thyme, cayenne pepper, cranberries, olive oil, brown sugar, black coffee, biscuit

Taken from www.food.com/recipe/homemade-cranberry-sausage-with-red-eye-gravy-229422 (may not work)