"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Homemade Breakfast Sausage Recipe

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This recipe for Homemade Breakfast Sausage, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Friday, August 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds ground pork
1 tablespoon maple syrup
1 clove garlic , minced (optional)
1/2 tablespoon table salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
4 teaspoons vegetable oil

Directions:
Directions:
1. Spread the pork out in a large bowl and sprinkle with the maple syrup, garlic (if using), salt, pepper, sage, thyme, and cayenne. Using your hands, gently fold the flavorings evenly into the pork, then portion and shape into sixteen 2-ounce patties (about 1/4 cup each).

2. Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add half of the patties and cook until well browned on both sides, about 5 minutes per side. Transfer to a paper-towel-lined plate. Wipe out the skillet, add the remaining 2 teaspoons oil, return to medium heat until shimmering, and cook the remaining patties.

Number Of Servings:
Number Of Servings:
16 - 2 ounce patties
Personal Notes:
Personal Notes:
Note: Donít make this recipe with lean or extra-lean ground pork: The resulting sausage will be dry, crumbly, and less flavorful.

Test Kitchen Discoveries

Use rich ground porkólean pork will make for bland sausage.
Blend dried thyme and sage with garlic and maple syrup for that characteristic breakfast sausage flavor.
Stir in the flavorings until evenly blended with your hands. They work far better than any utensil and will prevent overmixing, which will make for a tough texture.
Pat the mixture into patties and fry. Itís that simple and the flavor is much better than the alternatives you can buy at the supermarket.

I got this recipe from www.cookscountry.com

 

 

 

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