The next time you make breakfast, try this homemade sausage recipe. Significantly so.
It’s not easy to obtain fresh breakfast sausage because it’s almost always found in the frozen foods section. It’s pre-cooked, there are definitely some preservatives in it, and there are a lot of things that I can’t pronounce.
What do we do when a certain food item or ingredient becomes scarce? So, we work out the recipe and do it in our kitchen!
We should get going now.
- 2 pounds of coarsely ground fatty pork
- 2 tablespoons of maple syrup
- 1 tablespoon of sea salt
- 1 ½ teaspoons of black peppercorns
- 1 ½ teaspoon of dried sage
- 1 ½ teaspoons of fennel seeds
- 1 teaspoon of dried thyme
- ½ teaspoon of dried rosemary
- ½ teaspoon of crushed red pepper flakes
- ¼ teaspoon of dried marjoram
- ⅛ teaspoon of ground cloves
- Store-bought ground pork is typically too fine for sausage making. Using a meat grinder, you can mince your own meat into a more uniform consistency; but you can alternatively use a cleaver or chef’s knife to mince the meat.
- In a skillet over low heat, toast the fennel seeds and peppercorns until they release their aroma. Mix with the sage, thyme, rosemary, marjoram, pepper flakes, and cloves in a mortar and pestle or spice grinder.
- Mix the herbs and spices together and grind them into a coarse powder.
- Combine the pork, salt, and maple syrup in a large mixing bowl. Chill it for at least two hours. Make patties and fry in an oiled pan over medium heat for a crispy outside.
- Make sausage patties and freeze them for later use by placing them between sheets of parchment paper. Refrigerate in a freezer-safe bag or container.