To go along with the Hash Brown recipe I uploaded the other day, here are my favorite two breakfast sausage recipes. One is pretty much a standard breakfast sausage, one is by Bobby Flay. Both are really good.
Sage Breakfast Sausage
1 pound pork, ground
2 teaspoons dried sage
1 teaspoon salt
1/2 teaspoon poultry seasoning
3/4 teaspoon pepper
1/8 teaspoon cloves or allspice
Combine all ingredients, except pork. Once mixed together, add to the pork and mix together well. I use my hands and smush the sausage and spices up until well incorporated.
Separate the pork into even portions. This recipe is for six patties, but you can make as many as you like. I usually make 8 to 10 patties.
Once you’ve shaped the sausage into patties, refrigerate for about 1 hour. Saute the patties over medium heat for about 3-4 minutes on each side, or until the sausage has browned and is no longer pink inside.
I like to double this recipe, and then freeze the patties. Make the patties as usual, and then layer with waxed paper. One patty, one piece of waxed paper, etc. Place in a ziplock or a tightly covered container, and freeze.
If you cannot get poultry seasoning, use this recipe to make some. Then measure out, and use as above:
2 tablespoons Parsley
2 tablespoons Sage
2 tablespoons Thyme
1 tablespoon Marjoram
1 tablespoon Rosemary
1 tablespoon Savory
1 tablespoon Black pepper
1/2 teaspoon Nutmeg
Mix together, and store in an air-tight container for up to 6 months.
- Add 1/4 teaspoon dried marjoram, 2 teaspoons brown sugar, and a pinch of red pepper flakes.
- A variation that I like a lot is the one below, (the recipe is by Bobby Flay)
Sage-Mustard Breakfast Sausage
4 tablespoons olive oil, divided
1 small onion, finely chopped
1 clove garlic, finely chopped
2 teaspoons whole fennel seeds
2 tablespoons whole-grain mustard
2 tablespoons finely chopped fresh sage leaves
1 pound ground pork
Salt and freshly ground black pepper
Heat 2 tablespoons of oil in a medium saute pan or griddle over medium heat. Add the onions and cook until soft. Add the garlic and fennel and cook for 1 minute. Remove from the heat, stir in the mustard and sage, and let cool for 5 minutes. Place the pork in a bowl, add the onion mixture, and gently toss to combine. Season with salt and pepper.
Heat 2 tablespoons of oil in a large nonstick skillet over high heat. Form the sausage mixture into 8 equal size patties. Cook on both sides until golden brown. Reduce the heat, cover, and continue cooking until just cooked through. Serve warm.
Cooks Illustrated recently posted a recipe for breakfast sausage that I thought I would share here:
Homemade Breakfast Sausage
Don’t make this recipe with lean or extra-lean ground pork: The resulting sausage will be dry, crumbly, and less flavorful.
2 pounds ground pork
1 tablespoon maple syrup
1 clove garlic , minced (optional)
1/2 tablespoon table salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
4 teaspoons vegetable oil
1. Spread the pork out in a large bowl and sprinkle with the maple syrup, garlic (if using), salt, pepper, sage, thyme, and cayenne. Using your hands, gently fold the flavorings evenly into the pork, then portion and shape into sixteen 2-ounce patties (about 1/4 cup each).
2. Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add half of the patties and cook until well browned on both sides, about 5 minutes per side. Transfer to a paper-towel-lined plate. Wipe out the skillet, add the remaining 2 teaspoons oil, return to medium heat until shimmering, and cook the remaining patties.