Our breakfast sausage is popular with our farm customers and sells out quickly! We plan on having a lot more in the fall but in the meantime, we do have plain ground pork. It can be seasoned lots of ways so is pretty versatile. Yesterday I decided to experiment with making my own breakfast sausage. It was quick, easy, and delicious, my favorite kind of recipe.
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Farm Breakfast: Pickled daikons, fried egg, homemade breakfast sausage.
All grown and prepared at Sweet Morning Farm!
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I did a bit of research online to find a sausage recipe, merged a couple of recipes, substituted some items because we didn't have all the herbs called for, mixed up the sausage, let the mixture sit overnight in the fridge, and we cooked it this morning. They turned out great. This makes me think that the seasonings can vary a lot and still be good. So have fun with that.
After mixing in the desired seasonings, put the sausage mixture in the refrigerator for at least 8 hours. Shape into patties and cook.
This is what we used, as best as I can remember. I was definitely winging it!
1 pound ground pork
1/2 T. salt
1 1/2 t. ground pepper
1 T. dry sage
1 t. anise seed (substituted for fennel seed)
1/2 t. thyme (unlabeled jar! Pretty sure this was thyme)
1/8 t. clove
1/8 t. nutmeg
1/2 t. paprika
Both recipes called for rosemary and cayenne but we were out of both. Next time!
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