HOMEMADE BREAKFAST SAUSAGE
Provided by Damaris Phillips
Categories side-dish
Time 30m
Yield 4 servings (8 sausages)
Number Of Ingredients 8
Steps:
- Preheat a cast-iron griddle pan over medium-high heat and spray with cooking spray.
- Mix together the brown sugar, poultry seasoning, garlic powder, pepper, salt and anise seed in a large bowl. Add the ground pork and mix gently until well-combined.
- Portion the sausage mixture using a heaping 1/4 cup measure and flatten each sausage into a 3-inch round, about 1/4-inch thick.
- Sear the sausages on the hot griddle pan until golden brown and cooked through, 3 to 5 minutes per side.
BREAKFAST SAUSAGE PATTIES
Provided by Food Network Kitchen
Time 1h25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix the pork, brown sugar, sage, thyme, ginger, cayenne, 1 1/2 teaspoons salt, 1 teaspoon black pepper and 2 tablespoons water in a large bowl. Form into 2-inch patties; transfer to a baking sheet, cover and refrigerate at least 1 hour or overnight.
- Preheat the oven to 300 degrees F. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat; add half the sausage patties and cook, flipping once, until browned, about 5 minutes. Transfer to a baking sheet. Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining patties. Transfer the patties to the oven and bake until cooked through, 3 to 5 minutes.
HOMEMADE BREAKFAST SAUSAGE
Provided by Kardea Brown
Categories side-dish
Time 30m
Yield 10 to 12 patties
Number Of Ingredients 10
Steps:
- Place the pork in a large bowl and add the brown sugar, sage, salt, garlic powder, smoked paprika, black pepper and red pepper flakes. Mix well using your hands. Form patties from heaping 1/4 cups of the mixture, about 1/3-inch thick.
- Melt the butter in a large cast-iron skillet over medium-high heat. Cook the sausage patties in two batches until the internal temperature reaches 160 degrees F, about 5 minutes per side. Serve warm with eggs or pancakes. (See Cook's Note.)
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!
Provided by RECIPE ADDICT
Categories Breakfast
Time 25m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 403.6, Fat 32.3, SaturatedFat 12, Cholesterol 109, Sodium 860.9, Carbohydrate 1.1, Fiber 0.6, Sugar 0.1, Protein 25.8
HOMEMADE BREAKFAST SAUSAGE PATTIES
Steps:
- In a large bowl, combine the first 9 ingredients. Add pork; mix lightly but thoroughly. Shape into twenty 3-in. patties., In a large skillet coated with cooking spray, cook patties in batches over medium heat until a thermometer reads 160°, 5-6 minutes on each side. Remove to paper towels to drain. Freeze option: Wrap each cooked, cooled patty; transfer to an airtight container. May be frozen for up to 3 months. To use, unwrap patties and place on a baking sheet coated with cooking spray. Bake at 350° until heated through, about 15 minutes on each side.
Nutrition Facts : Calories 126 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 251mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
HOMEMADE BREAKFAST SAUSAGE
This recipe makes 9 pounds of sausage. Feel free to change any ingredients to suit your own taste. When checking for spice, place a small amount in the microwave, cook through and then taste.
Provided by Aroostook
Categories Breakfast
Time 30m
Yield 9 pounds
Number Of Ingredients 8
Steps:
- Combine the sage, salt, black pepper, marjoram, brown sugar, crushed red pepper and cloves.
- Mix well.
- Place the pork in a large bowl and add the mixed spices to it.
- Mix well with your hands and form into 9 oblong rolls.
- Wrap well in plastic wrap and chill.
- (Freeze any that you aren't going to use within a week. Freezes up to three months) Slice off patties and cook as you normally would sausage.
Nutrition Facts : Calories 1201.1, Fat 96.2, SaturatedFat 35.7, Cholesterol 326.6, Sodium 2580.7, Carbohydrate 2, Fiber 0.3, Sugar 1.5, Protein 76.7
HOMEMADE TURKEY BREAKFAST SAUSAGE
Homemade turkey sausage flavored with sage, marjoram, and a bit of red pepper with no preservatives. Freeze individually to store and cook throughout the week.
Provided by cathy35
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 20m
Yield 10
Number Of Ingredients 6
Steps:
- Mix sage, salt, black pepper, red pepper flakes, and marjoram together in a small bowl. Place turkey in a large bowl and mix the spice mixture into the turkey using your hands; form into patties.
- Cook patties in a large skillet over medium-high heat until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 134.9 calories, Carbohydrate 0.3 g, Cholesterol 67 mg, Fat 6.9 g, Fiber 0.2 g, Protein 18 g, SaturatedFat 1.8 g, Sodium 516.5 mg
HOMEMADE BREAKFAST SAUSAGE
You may use beef or pork or a combination of both. You may use splenda instead of brown sugar or maple syrup. You will have to use a little more splenda.If you have fresh herbs the flavor is more intense.This is a make ahead recipe and freeze if desired. I used to make this with ground vension and ground pork. The kids loved it.
Provided by Montana Heart Song
Categories Breakfast
Time 25m
Yield 2 patties per person, 8 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, mix ground meat and spices and herbs.
- In warm water, add brown sugar or splenda and maple syrup if desired. Stir.
- Add to ground meat mixture and mix well.
- Form patties.
- Fry in heavy skillet on medium heat. Brown on both sides.
- Pack each pattie between waxed paper if you freeze. Then reheat in pan or microwave.
Nutrition Facts : Calories 246.9, Fat 17, SaturatedFat 6.7, Cholesterol 77.1, Sodium 802.2, Carbohydrate 0.8, Fiber 0.1, Sugar 0.6, Protein 21.1
BREAKFAST SAUSAGE
Make a batch of Alton Brown's homemade Breakfast Sausage for Food Network.
Provided by Alton Brown
Categories main-dish
Time 1h45m
Yield 2 pounds or 16 (2-inch) patties
Number Of Ingredients 11
Steps:
- Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.
HOMEMADE SAUSAGE
Steps:
- Mix and blend all ingredients using your fingers. Shape into 2-inch patties. Fry until crisp and brown on both sides.
HOMEMADE BREAKFAST SAUSAGE
Make and share this Homemade Breakfast Sausage recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the pork and seasoning together well and form into small patties.
- You should be able to make 10 to 12, depending on size.
- Fry about 5 minutes per side, and drain on paper towels.
- Serve warm.
Nutrition Facts : Calories 240.9, Fat 15.9, SaturatedFat 5.5, Cholesterol 68, Sodium 629.1, Carbohydrate 0.4, Fiber 0.2, Protein 22.6
SARAH'S FABULOUS BREAKFAST SAUSAGE SEASONING
I love sausage, I'll eat it at breakfast and I'm known to put sausage in my chili, as well as blends of sausage and turkey, sausage and beef, and sausage and veal. This seasoning blend works beautifully with a combination of ground pork and ground turkey.
Provided by thedailygourmet
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 10
Number Of Ingredients 9
Steps:
- Combine sage, salt, marjoram, savory, black pepper, smoked sugar, mace, cinnamon, and red pepper flakes together in a small bowl. Store in an airtight container in a cool, dark place.
Nutrition Facts : Calories 3.2 calories, Carbohydrate 0.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 465.4 mg, Sugar 0.2 g
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- Chop the pork fatback and meat into 2-inch pieces. Use any tough cut, such as the bottom round, neck meat, or shoulder.
- Mix the salt, herbs, garlic, black pepper, red pepper, sugar, and cloves. Sprinkle the spices across the meat and mix thoroughly.
- Spread the seasoned meat across a metal sheet tray or in a metal bowl. Stick it in the freezer for 30 minutes to chill. The texture should be a little crunchy, but not frozen solid.
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- Cut the pork into 1/2 inch chunks and freeze them for about 45 minutes to get them to a temperature of 32 degrees F (0 celsius). Grind the pork through a 1/4 inch (6mm) die (I use this meat grinder). Grind the meat quickly into the bowl of a stand mixer (ideally have the bowl set atop an ice bath to keep the meat cold) and then grind it all a second time. Chill the meat in the refrigerator while you assemble the spice mixture.
- Remove the ground meat from the fridge and place it on the stand mixer fitted with a paddle attachment. (If you have room in your freezer, pre-chill the mixing bowl.) Add the spice mixture and the ice water. Mix it with the paddle for 3-4 minutes until threads begin to appear in the meat (if you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart). Chill the mixture in the fridge while you prepare the sausage stuffer. Take a bit of the meat mixture, fry it up, taste it and adjust the seasonings if needed.
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From brooklynfarmgirl.com
- In a small bowl mix together sage, Italian spices, salt, garlic powder, black pepper, brown sugar and cloves.
- In a large bowl add ground pork, ground turkey and spices. Mix well with your hands to combine everything.
- Roll the sausage out into 1/2 inch thickness between 2 layers of wax paper (this is easy cleanup!). Using a biscuit cutter or top of a mason jar, cut out patty shapes. You will need to roll out the sausage meat a few times to use it all. In the end you should end up with around 15-20 patties.
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From theworktop.com
- In a large bowl, mix everything together. The best way is to use your hands and really mix it all together. You can also use your stand mixer with the paddle attachment.
- There are a few different ways you can do this. I like to use a large cookie scoop / ice cream scoop. I lightly pack the meat into the scoop, release the scoop, then flatten it with my palm. Alternatively, you can just divide the meat into 12 rough balls, and shape each ball into a sausage patty. Lastly, you can also roll out the meat between parchment paper, then cut the sausages with a round cookie cutter / lip of a cup.
- Heat some oil in a non-stick skillet over medium-high heat. Add the patties (you might need to do it in batches) and cook the first side for about 3-4 minutes, or until browned. Flip then cook the other side until browned and the sausage is cooked through.The most reliable way to to check if a sausage patty is cooked through is to use an instant read thermometer. The internal temperature of each sausage patty should be 160°F / 71°C.
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- Sprinkle the seasoning mixture a little at a time onto the ground meat and mix thoroughly until all seasoning is incorporated. Take care not to over work the meat or it may turn tough.
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- Place pork butt and meat grinder in the freezer for 1-2 two hours prior to beginning This process is necessary to allow the sausage to grind smoothly.
- Remove pork butt from the freezer and carve into 1-2 inch cubes. Cut pieces with excess fat slightly smaller than less fatty pieces. Toss well with spices to coat. Place back into freezer for 20 minutes.
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- In a small bowl, combine the sage, salt, basil, garlic powder, onion powder, rosemary, marjoram, crushed red pepper, and black pepper. Put the ground pork and ground turkey in a large bowl and sprinkle with the mixture of herbs and spices. If using, add the maple syrup. Use your hands or a large spoon to mix and combine the ingredients until all of the seasonings are well distributed and incorporated. Form the mixture into 16 balls and then flatten into 3-inch patties.
- Heat a large, deep skillet over medium to medium-high heat. Cook the patties for 5 to 8 minutes on the first side, until nicely browned on the underside. Flip and cook each patty on its second side for about 5 more minutes or until browned with an internal temperature of 165°F. Transfer the patties to a paper towel-lined plate to drain.
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- In a large bowl or zip-top bag, combine diced pork with all other ingredients, toss, and chill for 1 hour.
- Using the fine blade of a meat grinder, grind about 1 cup of the pork mixture at a time. Form into 2-inch rounds. Wrap in butcher paper, refrigerate and use within 1 week or freeze for up to 3 months.
- For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.
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- Toss all the ingredients in a stainless steel bowl until well combined. Cover and refrigerate for 2 hours.
- If using a meat grinder: Put your meat grinder parts or attachment in the freezer to chill at the same time you put the ingredients in the refrigerator. Set up your meat grinder with the smallest die according to the manufacturer’s directions. Working in batches, feed the meat mixture into the grinding tube and grind the sausage mixture into a separate bowl. If not using a meat grinder: See the note following the recipe about having your butcher grind the pork for you. Mix the pork with the remaining ingredients by hand. (Do NOT toss everything in a food processor or you’ll end up emulsifying the fat and meat proteins, which is a scientific way of saying you’ll end up with a very strangely textured sausage.)
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- Combine all ingredients except cooking fat in the bowl of a stand mixer OR in a large bowl. Use the paddle attachment and mix on low speed for one minute, or use your hands to thoroughly mix the spices with the meat.
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- In medium sized bowl, thoroughly combine all ingredients. It's easiest if you use your hands to mix.
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