cynupstateny
Well-known member
found 2 pounds of ground pork.
Anyone have a good recipe for breakfast sausage? Straightened out the freezer and
- Thread starter cynupstateny
- Start date
I used this regularly as it is simple and delicious
and you can add a little more of this or that as you like or maybe throw in a little nutmeg or thyme etc based upon your tastes. If you let the mix sit in your fridge for a few hours or overnight before cooking, it will have a deeper flavor.
Ingredients
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon dried marjoram
1 tablespoon brown sugar
â…› teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork
Directions
Step 1
In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
Step 2
Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
Step 3
Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).
https://www.allrecipes.com/recipe/16359/breakfast-sausage/
and you can add a little more of this or that as you like or maybe throw in a little nutmeg or thyme etc based upon your tastes. If you let the mix sit in your fridge for a few hours or overnight before cooking, it will have a deeper flavor.
Ingredients
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon dried marjoram
1 tablespoon brown sugar
â…› teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork
Directions
Step 1
In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
Step 2
Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
Step 3
Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).
https://www.allrecipes.com/recipe/16359/breakfast-sausage/
cynupstateny
Well-known member
Thanks, Paul. I have no marjoram, made a batch of poultry seasoning and used it up.
What do you think of using some of that to replace the marjoram? A lot of the same ingredients.
What do you think of using some of that to replace the marjoram? A lot of the same ingredients.
in my opinion you could definitely use that
or you could make it without the marjoram. you can do a lot with pork sausage. a slight variation to that recipe and you have some nice italian style. add some fennel seed /anise to that same recipe and you have legitimate hot Italian sausage. and further substitute some basil and oregano for the hot flakes and you have a mild Italian.
I like the allrecipes recipe because it is simple and I can adjust it to taste. I think that commercial breakfast sausage probably have a lot more salt. The recipe as is is a lot less salty than commercial but I just tell my family that they can add some salt if they prefer. I like the ease of making patties. I have done the casings and grinding my own meat, in the past but patties from ground pork, are quick and easy.
This page has a ton of sausage variations:
http://thespicysausage.com/sausagemakingrecipes.htm
or you could make it without the marjoram. you can do a lot with pork sausage. a slight variation to that recipe and you have some nice italian style. add some fennel seed /anise to that same recipe and you have legitimate hot Italian sausage. and further substitute some basil and oregano for the hot flakes and you have a mild Italian.
I like the allrecipes recipe because it is simple and I can adjust it to taste. I think that commercial breakfast sausage probably have a lot more salt. The recipe as is is a lot less salty than commercial but I just tell my family that they can add some salt if they prefer. I like the ease of making patties. I have done the casings and grinding my own meat, in the past but patties from ground pork, are quick and easy.
This page has a ton of sausage variations:
http://thespicysausage.com/sausagemakingrecipes.htm
cynupstateny
Well-known member
Going to use some Penzey's Black and Red..I love it!