I’m not sure I have any stories or inspirations behind this recipe. This is just a very simple and very good breakfast sausage. It could be (and should be, so that flavours can meld) made ahead, for an easy and quick breakfast. It’s freezer friendly. It could also be crumbled into a breakfast burrito or cheese, egg and sausage crepes.
Although many celebrity chefs suggest cooking this to around 140°, since this recipe is not calling for you to grind your own pork and instead uses commercially prepared ground pork, I cook it to the internal temp of 160° as per the government guidelines.
Mix all the ingredients gently with a fork. Overmixing will result in a tough sausage. Mix gently while ensuring chunks of ground pork are still visible.
Divide the mixture into 6 portions and shape into patties. I prefer my patties quite thin, because that results in a larger surface, which in turn provides for more contact area with the pan and better browning - therefore more flavour. But it's up to you, feel free to make your patties as thick as desired.
You may use these right away, or ideally refrigerate for a couple of hours, or even days, covered.
Heat a slightly greased pan on medium high heat. Sear sausages until cooked through to safe internal temperature of 160. It may take as little as 2 minutes per side, depending on how thin you made your patties. It may take as long as ten minutes if the patties are thick - if so, turn your heat down to medium low during the cooking process to avoid burning the exterior of the sausage.
Feel free to freeze these in a single layer on a baking sheet for about an hour, then transfer to a freezer-safe bag or a container for a freezer-friendly version. Simply defrost overnight in the fridge to enjoy these for breakfast.
Ingredients
Directions
Mix all the ingredients gently with a fork. Overmixing will result in a tough sausage. Mix gently while ensuring chunks of ground pork are still visible.
Divide the mixture into 6 portions and shape into patties. I prefer my patties quite thin, because that results in a larger surface, which in turn provides for more contact area with the pan and better browning - therefore more flavour. But it's up to you, feel free to make your patties as thick as desired.
You may use these right away, or ideally refrigerate for a couple of hours, or even days, covered.
Heat a slightly greased pan on medium high heat. Sear sausages until cooked through to safe internal temperature of 160. It may take as little as 2 minutes per side, depending on how thin you made your patties. It may take as long as ten minutes if the patties are thick - if so, turn your heat down to medium low during the cooking process to avoid burning the exterior of the sausage.
Feel free to freeze these in a single layer on a baking sheet for about an hour, then transfer to a freezer-safe bag or a container for a freezer-friendly version. Simply defrost overnight in the fridge to enjoy these for breakfast.
Make it Low Carb/Keto/Paleo: omit sugar.
Happens to be Dairy-Free
Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.
