Homemade Breakfast Sausage

"You can tweak with the spices according to your personal tastes, I like mine with a good sage taste.After its all mixed you can fry a tiny patty about a Tabls. and taste it and maybe you want to add more of something, just make it your own!"
 
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photo by Bayhill photo by Bayhill
photo by Bayhill
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:
25mins
Ingredients:
11
Serves:
3
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ingredients

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directions

  • Put all the spices in a small bowl and mix them up with your fingers.
  • Work it into the pork after sprinkling it all over the meat. Try not to mash it around too much, otherwise the sausage will be too tight.

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Reviews

  1. That is a good recipe and being from La., I can say it is a little bland. When I grind the pork after cooking, I add leftover beef trimmings, plus the pork is cooked with onions, jalapenos (or La Red Hots) and everything is ground together. I add one egg and mix. Then make it into patties separated by small squares or wax paper 6 to baggie for my family. I cook on the grill next to the pancakes or eggs. I cook until the side is a brown and turn over. We also use a hard-to-find seasoning called File ( pronounced Fa-Lay). It is 100% dried sassafras leaves, finely ground and a great thickener. I also like a little ginger and garlic. Now if you will cook a large piece of beef liver with the pork and grind it up with everything else*, add a little more of each seasoning (plus a little celery). Then use the left over water and oil to cook rice and you are on the way to wonderful dirty rice. Now with a cold bowl of 'Mix' and a cold bowl or rice, place equal amounts in 1 bowl and stir. It is ready to eat, but may require additional seasoning at least for us Southern folks. By the way you can also stuff sausage skin with it and it is called Baudoin (Boo-dan) * This is also a place to put leftover turkey and chicken parts like hearts and gizzards.
     
  2. I really liked this!!! I didn't have fennel & I omitted the cayenne pepper. I added about 2 tsp. dried onion. Will DEFFO make again...THANKS for sharing!!!
     
  3. I made this omitting savory and fennel as well - I used my own garden thyme so of course didn't reduce the amount (that stuff is prolific! Have to use it up! grin) I also tripled the recipe because I used two pounds of ground venison with one pound of ground pork. Great mild sausage - super for our little ones - no icky heartburn - and very easy to throw together! Thanks for a great recipe!
     
  4. This recipe is 1 of my all-time fave Zaar finds & satisfies a 5 yr quest to copycat US style pork sausage that I cannot get here in Iceland, so pls excuse the chgs I chose to make. I was not familiar w/ *savory* & had never seen it here. The Zaar dictionary says its a herb in the mint family w/the flavor of mint + thyme & I thot this might be 1 reason the flavor of thyme was prominent for some reviewers. I also prefer saltier sausage, SO ~~ I increased the salt by 1/2 tsp, reduced the thyme by 1/2 tsp & used 1/2 tsp mint as a sub for the savory. The result was as good as any sasuage variety I bought when in the US. DH has suffered thru my efforts & 1 kind Zaar chef even sent me a spice mix from Penzey's. Now all that is history. Thx for sharing this great recipe w/us. ~ *Edited to Add* ~ I got 4 perfect servings, i.e. 8 2-oz patties. :-)
     
  5. How fabulous! I loved my breakfast sausage =) I used grass-fed ground pork from the farmers market and organic spices. Saved me a trip to Whole Foods and some money! I won't be buying pre-made sausage again! Didn't have fennel, wish I would have, but I did add a Tbs of maple syrup to make maple sausage (my fav). Thanks!
     
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Tweaks

  1. I cut out savory and fennel, cut back a bit on thyme, added 2 tsp onion and 1 tsp garlic, this was added to 3 lbs meat, I would cut back on thyme just a bit more, unless using fresh.
     
  2. Thank you, We love the flavor, I just didn't make it with pork but I used veal instead. My husband and his visiting brother raved. This is a "keeper". My husband said to me not to buy the store bought beef sausages anymore, these ones are far better and we know what is in them.:)
     

RECIPE SUBMITTED BY

<p>I love to cook, mainly new things. My tastes vary from the simplest to the gourmet, I pretty much like all foods from comfort foods to the Gourmet and pretty much all ethnic foods, unfortunately my husband is pretty much just a simple food kind of guy so it limits what I get to try, Thats why I love eating out Ha!</p>
 
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