All American Breakfast Sausage
This recipe can be used fresh from the fridge or freeze a portion for a later time. Pink peppercorns are very floral and will add an unusual and delicate flavor to the sausage. Feel free to omit the brown sugar if that meets your dietary needs. While the sausage is mixed, place a small patty on a plate sprayed with Pam, cover and place in the microwave for a minute on medium power. Use this to check your seasonings and adjust to your taste. If you have a sausage stuffer you can make links. So unnecessary to do. ^_^
$10–$14 depending on pork price and spice availability
Equipment
- Stand Mixer with Paddle (or Large Mixing Bowl) – For mixing sausage evenly
- Small Bowl: – For seasoning blend
- measuring spoons – For accuracy
- Baking sheet – For forming patties
- Parchment Paper or Silpat – To prevent sticking
- Freezer Bags (Ziploc) – For storage
Ingredients
- 3 lbs ground pork 70/30; not fully chilled; leave on the counter 30minutes before mixing
- 1 tbsp kosher salt
- 1 tbsp black pepper fine ground
- ¾ tsp sage rubbed
- ¾ tsp thyme leaves
- 1½ tbsps brown sugar dark or light
- ¾ tsp nutmeg If you find nutmeg a strong flavor, you can substitute mace.
- 1 tsp cayenne pepper You can substitute ground chipotle pepper which I prefer.
- 1 tsp red pepper flakes
- 1 tsp white pepper ground
- 2 tsps paprika smoked; no worries if you do not have smoked on hand, just use what you have
- 1 tsp pink peppercorns optional
Instructions
- Measure all of your seasonings into a small bowl and thorough mix together with your hands or a fork. Make sure that there are no lumps.
- Place the pork and a quarter of the seasoning blend in the bowl of your stand mixer.
- Mix the meat on a low speed until the seasonings are well-blended.
- While the mixer is running, add the remainder of the seasonings in 3 batches, making sure each batch is thoroughly blended before adding the next batch.
- Mix on medium high until well-mixed.
- Place the mixture in a storage bowl, cover, and let rest in the refrigerator for a minimum 2 hours, but can be overnight.
- Line a cookie sheet with a parchment paper, wax paper, Silpat pad or plastic wrap.
- Take the sausage mixture and make 2 ounce patties, and place on a lined cookie sheet.
- Place the finished patties in the freezer for 3 hours or until fully frozen.
- Place the 4 patties in a Ziploc bag and store in the freezer.
Notes
Testing Seasoning
- Before freezing, cook a small patty (microwave on medium power for 1 minute or pan-fry).
- Taste and adjust seasoning if needed before forming all patties.
Customizations
- No Sugar: Omit brown sugar for a fully savory sausage.
- Smokier: Use chipotle powder instead of cayenne.
- Herbier: Add a pinch of rosemary or marjoram.
Cooking Tips
- Cook patties from frozen or thaw overnight.
- Pan-fry over medium heat for 3–4 minutes per side until cooked through.
Nutrition
Calories: 154kcalCarbohydrates: 1gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 41mgSodium: 324mgPotassium: 175mgFiber: 0.2gSugar: 1gVitamin A: 150IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!
