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  • Writer's picturehungryhungryhayden

Breakfast Sausage

This breakfast sausage brings a fresh twist to the often processed tasting supermarket alternatives.



Ingredients:

This is one of the recipes where amounts matter because a certain amount of salt is needed to properly cure the pork.

1lb Ground Pork

8g salt

1 sprig fresh sage

1 sprig fresh thyme

1 sprig fresh oregano

2 tsps fresh cracked black pepper

Technique:

1. Finely mince the herbs and mix with the salt and pepper

2. Mix with ground pork and let cure overnight in the fridge.

3. Portion into patties or fill into a casing.

4. Sear patties or links until they reach an internal temperature of 165F

5. Enjoy

Substitutions and Additions:

1. Salt- There is no substitute for salt… ever.

2. Ground pork- for a healthier option, ground turkey, ground chicken, and even vegetarian/vegan ground beef alternatives are fantastic. if you're feeling adventurous, ground venison and wild boar will satisfy that wanderlust.

3. Herbs- these are the classic flavors in breakfast sausage. Feel free to play with the ratio, or add or subtract where you see fit.

4. Black Pepper- any dried spicy spice such as cayenne, dried chili flake, or something more exotic. Just add to taste, you want a good amount to carry the salt and herbs, but don’t want to bombard your taste buds.

*feel free to play with the herbs and spices to yield different kinds of sausage. For instance, if you replace the herbs with an italian seasoning, replace the black pepper with dried chili flake, and add fennel seed, and get a basic italian sausage.

Variations:

1. Sausage Gravy - instead of pattying or putting the sausage in a casing, cook the whole pound like you would ground beef over medium heat. Once the fat is rendered (you can tell because the sound of the sausage in the pan will go from a hissing to a crackling), add enough flour to absorb all the liquid fat, then cook until it doesn't taste like raw flour anymore. Slowly add milk, cream, or half n’ half, stirring vigorously, and bring to a simmer to thicken. Once it’s thick enough to eat with a fork, taste for seasoning (add salt if bland, pepper if it needs more spice, and/or a small squeeze of lemon if it is too rich). Serve over biscuits garnished with fresh herbs, cracked black pepper, and/or paprika.


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