you hit a nerve with the country breakfast sausage recipe. can't get enough of that wonderful stuff. thank you! thank you! thank you!
Breakfast Sausage Patties
Making your own breakfast sausage is easier than you might think. These patties are a simple mixture of ground pork and spices. For the best results, ask your butcher to grind together a blend of pork shoulder and fatback that is 70 percent lean.
Credit: André Baranowski
1 dried bay leaf
1 tsp. crushed red chile flakes
1 tbsp. finely chopped fresh sage
1 tsp. powdered mustard
1⁄4 tsp. ground nutmeg
1 lb. ground pork
2 1⁄2 tsp. kosher salt
2 tsp. freshly ground black pepper
1 tbsp. canola
1. Using a spice grinder, grind bay leaf and chile flakes to a fine powder. Add sage, powdered mustard, and nutmeg; pulse twice to combine.
2. Combine the spice mixture with ground pork in a large bowl along with salt and pepper and mix with your hands until the spices are evenly combined throughout the meat.
3. Form the mixture into 6 patties, each about 3" wide and 1⁄2" thick. Make a small depression in the center of each patty with your thumb and forefinger. (This will help to keep the patties flat as they cook.) Refrigerate for at least 1 hour or overnight so that the flavors can meld. (The raw patties may be covered and refrigerated for up to 4 days or frozen, wrapped well in plastic wrap, for up to 3 months.)
4. Heat oil in a 12" skillet over medium-high heat. Fry patties, turning once, until well browned, 8–10 minutes. Using a metal spatula, transfer to paper towel–lined plate.
SERVES 4 – 6
Ratings & Reviews (4)
Flavour was fabulous but very salty... I'll use less than the two and a half teaspoons of salt next time.
once the red chile flakes are ground, they obviously become more fragrant and pungent...i found the spice to be a little overpowering. this can be easily remedied by reducing the amount, or balancing the heat with some brown sugar. LOVE the sage and nutmeg flavors!
can really taste the sage. very good.
Breakfast Sausage Patties
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