Breakfast Sausage

Breakfast Sausage

Make homemade breakfast sausage patties using good-quality pork, fresh herbs, and savoury seasonings.

Yield: about 12 patties | Prep: 1 hr 15 min | Cook: 15 min | Total: 1 hr 30 min

Ingredients: 900 g pork butt (2 lb); 15 g dark brown sugar (1 tbsp); 5 g kosher salt (1 tsp); 1 g ground black pepper (1 tsp); 1 g fresh sage, finely chopped (1 tsp); 1 g fresh thyme, finely chopped (1 tsp); 0.5 g fresh rosemary, finely chopped (½ tsp); 0.25 g nutmeg (¼ tsp); 0.25 g cayenne pepper (¼ tsp); 0.25 g red pepper flakes (¼ tsp)

Method:

1. Combine all seasonings in a small bowl and mix well.

2. Dice pork into 25 mm (1 in) cubes, place in a large bowl, sprinkle with spice mix, toss to coat, and refrigerate for at least 1 hour (up to 24 hours).

3. Grind the pork and spices into sausage using the fine blade of a meat grinder.

4. Cook a small test patty in a skillet over medium heat for 5–7 minutes per side until cooked through; cool, taste, and adjust seasonings if needed.

5. To cook fresh: form into 25–50 mm (1–2 in) patties and sauté in a skillet over medium heat for 5–7 minutes per side until cooked through.

Optional variations:

1. Substitute pork butt with turkey or chicken thigh for a leaner option.

2. Add 1 clove garlic, minced, for extra flavour.

3. Mix in 20 ml maple syrup for a sweet twist.