Old Fashioned English Breakfast Sausage Or Sausage Patties Recipes

Steps:

• Place all ingredients in a large bowl,mixing well to assure spices are evenly distributed.
• Form into patties, refrigerate several hours to allow spices to blend.
• Fry over medium heat until well browned and cooked through, with no pink showing.
• NOTE this mixture may be stuffed into small casings, making 3-4 inch links, your guests will be so impressed!

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.

Steps:

• 1. In a large bowl or roast pan, put all ingredients in and mix together well with your hands.
• 2. Form into two logs about 3 inches in diameter. Wrap the logs in plastic wrap. Refrigerate 8 - 12 hours. Remove the logs one at a time from the refrigerator. Slice Patties about a half inch thick. Place on baking sheet and freeze. When they are totally frozen, put them in zipper bags with wax paper between the layers.
• 3. When ready to use, thaw the desired amount out. Cook over medium heat in a skillet for 5 minutes then turn over and cook 4 more minutes. Drain on paper towels and serve hot.

Steps:

• Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.
• To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.
• Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.

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.

Steps:

• Combine all the meats with the fresh breadcrumbs, grated onion, lemon rind, nutmeg, parsley, dried herbs,pepper & salt. Mix well, it's better to mix this together with your hands.
• Bind with the 2 beaten eggs & mix well again.
• At this stage you can chill the sausage mixture in the fridge - it's easier to handle when it is slightly firmer. You can also use the mixture for stuffing at this stage too.
• When you are ready to cook the sausages or to shape them ready for freezing, form the mixture into sausage shapes - using a little flour to help you.
• Dip the sausages into the beaten egg white and then dust lightly with the flour and set aside until ready to cook.
• Heat up the oil and butter together in a large frying pan and cook the sausages for about 10-15 minutes over a medium heat. Turn them regularly to ensure they brown evenly.
• Drain them on a paper towel & serve hot with mashed potatoes & onion gravy for "Bangers & Mash" or use them in Toad-in-the-Hole as well as serving them for cooked breakfasts & brunches. They are delicious served cold with chutney too.
• HERBS NOTE:.
• I generally use a pre-mixed home-made dried mixture of Sage, Parsley, Thyme & Majoram. However any combination of dried herbs would be good - but NOT Rosemary as it is too pungent & will overpower the other flavours. One herb which is ALWAYS a must no matter what combination you use, is Sage - it has a wonderful affinity with pork & pork sausages in particular! I also use fresh herbs when they are available in my herb garden. Use at least double the quantity of fresh herbs as they are not as strong as dried herbs. Chop or mince very finely. Hope that helps!

Steps:

• In a small bowl mix all the spices together.
• Place the ground pork into a large bowl; add in the spices to the pork and mix using clean hands until well combined.
• Cover and chill for 24 hours.
• Place the pork mixture between two pieces of greased waxed paper; using a rolling pin, roll out the pork to about 1/2 inch thickness (or to desired thickness, gathering up the ends to re-cut).
• Remove the top piece of waxed paper.
• Using a 3-inch biscuit cutter cut into rounds.
• Place the rounds onto a baking sheet and freeze until ready to use.