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Homemade Breakfast Sausage


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homemade breakfast sausage on the Great American Spice blogWhy, you might ask should I make homemade breakfast sausage when I can just go and buy it at the store?

I can think of quite a few reasons actually. For me, the number one reason is that it’s just plain fun. Homemade sausage might seem like something that is too hard to do ourselves, so we just reach for that tube, or those frozen patties in the supermarket. But really, making your own sausage is not hard at all.

I also like the idea that I know exactly what is going into the food that I serve, and when you make your sausage you know there are no odd ingredients in there – just the meat and the spices that you choose for flavoring. If your family likes things spicy, then you can add more red pepper flakes. If your doctor has told you to cut back on salt, you can use less of that if you make your own. Maybe the stuff in the supermarket doesn’t have enough sage for you – this way, you can have all the delicious sage flavor that you want!

The thing that makes this recipe so very simple is that you can buy pork already ground. This has not always been the case, since many regular supermarkets didn’t used to carry ground pork – you had to go to a butcher shop to get ground pork, which was often rather expensive. And, if you don’t like pork, or don’t want to use it for some reason, you can use ground turkey or chicken, both of which are readily available these days.

I used a mortar and pestle to crush my spices, but you can use a spice grinder, mini grinder, or in a pinch, a ziplock bag and a hammer. When you buy whole spices and crush them yourself, you get all of the fresh flavor they are meant to have. spices for homemade breakfast sausage
Here are the Great American Spice products that were used in this recipe:
Whole Fennel Seed
Whole Thyme
Red Pepper Flakes
Whole Black Pepper
Kosher Salt
Ground Sage
Onion Powder
http://www.americanspice.com/garlic-granulated/

Homemade Breakfast Sausage
Author: 
Recipe type: Breakfast
Serves: 8 to 12 patties
 
You can control the level of spice in this sausage very easily - add more of less of the black pepper, red pepper flakes or fennel. You can even add different spices like ground chipotle and smoked paprika for an entirely different flavor profile.
Ingredients
  • 1 pound of ground pork [or turkey or chicken if you prefer]
  • ¾ teaspoon kosher salt
  • ¼ teaspoon whole black peppercorns
  • ¼ teaspoon whole fennel seed
  • ½ teaspoon whole thyme
  • ⅛ teaspoon red pepper flakes
  • ⅛ teaspoon granulated garlic powder
  • ¼ teaspoon granulated onion powder
  • 1 & ½ teaspoons ground sage
Instructions
  1. Place the pork in a medium sized bowl.
  2. Use a mortar and pestle, mini-grinder or spice grinder to pulverize the kosher salt, black peppercorns, fennel seed, thyme and red pepper flakes. You can also put all of the spices in a heavy duty ziplock bag and pound them with a rolling pin or hammer. You want the texture to be nearly to a powder.
  3. Add the crushed spices to the pork.
  4. Then add the garlic and powders and the ground sage.
  5. Mix lightly with a fork until the spices are distributed well throughout the ground meat.
  6. You can fry up the sausage right away if you like, but it will be even tastier if you let it sit in the refrigerator overnight. You can also freeze the raw sausage to cook later, either in bulk, or formed into patties.
  7. When it's time for breakfast, dampen your hands so the sausage doesn't stick to your fingers, and form the sausage into 8 to 12 patties, depending on how large you want them to be.
  8. Heat a skillet over medium heat and add a teaspoon of vegetable oil to the skillet/.
  9. Cook patties for about 5 minutes on each side, until nicely browned on the outside and no longer pink in the center. Drain briefly on a paper towel.
  10. Serve the sausage with eggs, or french toast, or maybe on a breakfast sandwich.
  11. Leftovers should be refrigerated and can be reheated to serve later.

You cook the homemade sausage exactly the same way as what you buy in the store. Note – I find that ground pork doesn’t generally have nearly as much fat as store bought sausage does, so watch it carefully, and add a little more oil if you need it, to keep the sausage from sticking.cooking homemade breakfast sausage
Doesn’t that look yummy?breakfast sausage


About

Donalyn is a long time food blogger - this is what she has to say about blogging for us: "My husband and I are blissful empty-nesters, enjoying the good life in rural Upstate NY. We grow a huge garden and are always looking for new challenges, the latest of which is brewing beer from our own home grown hops. My take on food is to use the freshest, most local food you can find and give it plenty of flavor. That is where The Great American Spice Company comes in. I've used their products for years, and I'm thrilled to be sharing some of our favorite recipes on their blog."
Donalyn's website: http://thecreeksidecook.com | View all posts by

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