Breakfast sausage is the perfect sweet and spicy addition to a brunch menu. See the recipe for Breakfast Sausage Patties ». André Baranowski
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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.

Breakfast Sausage Patties 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.
Yield: serves 4-6

Ingredients

  • 1 dried bay leaf
  • 1 tsp. crushed red chile flakes
  • 1 tbsp. finely chopped fresh sage
  • 1 tsp. powdered mustard
  • 1 14 tsp. ground nutmeg
  • 1 lb. ground pork
  • 2 12 tsp. kosher salt
  • 2 tsp. freshly ground black pepper

Instructions

  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 12” 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.

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