Breakfast Sausage Recipes
BREAKFAST SAUSAGE SEASONING RECIPE
Mix up a batch of breakfast sausage seasoning to make your own sausage patties, or use the seasoning in your favorite recipes to make them taste like breakfast sausages, even if there's no sausage in them! This mixture makes enough for 5 pounds of ground meat. Use either ground pork or ground turkey, or a mixture of the two. Listen to our editor, Christine Pittman, explain briefly how to make this seasoning mix, with some great tips along the way, by clicking the play button below: [sc name="breakfastsausageseasoningrotd"][/sc]
Provided by Christine Pittman
Time 5m
Number Of Ingredients 8
Steps:
- Combine all ingredients in a small bowl.
- Use immediately or store in a sealed container at room temperature for up to 2 months.
- This blend is the right amount for 5 pounds of uncooked ground meat (ground pork or ground turkey are the best). You can also use this seasoning on other things, like sprinkled on your bagel and cream cheese, or into soups or onto roasted potatoes. It makes everything taste like breakfast!
Nutrition Facts : ServingSize 1/2 teaspoon, Calories 2 calories, Sugar 0.4 g, Sodium 277 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 0.6 g, Fiber 0.1 g, Protein 0 g, Cholesterol 0 mg
HOMEMADE BREAKFAST SAUSAGE PATTIES
Homemade breakfast sausage patties are easy to make. You can double the recipe and freeze some breakfast sausage patties for next time. This homemade breakfast sausage recipe is a recipe every brunch lover needs.
Provided by The Worktop
Categories Breakfast Brunch Meats
Time 40m
Number Of Ingredients 7
Steps:
- 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.
- Make 12 equal sized sausage patties. I make them about 1-inch thick if I am going to cook them straight away, but you can make according to your preference.
- If you are going to freeze half the batch, make the ones you are going to freeze no thicker than 1/2-inch, if you plan on cooking from frozen. Otherwise, you will need to defrost the sausage patties before cooking.
- 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.
- If you are cooking from frozen, follow the same instructions, but you will need to slightly increase the cooking time. If the sausages are browned but not cooked through, turn the heat down and finish cooking.
Nutrition Facts : Calories 227 kcal, Carbohydrate 2 g, Protein 14 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 59 mg, Sodium 337 mg, Sugar 1 g, ServingSize 1 serving
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 PORK BREAKFAST SAUSAGE
Steps:
- Heat a little oil in a skillet over medium heat.
Nutrition Facts : Calories 102 kcal, Carbohydrate 1 g, Cholesterol 33 mg, Fiber 0 g, Protein 12 g, SaturatedFat 1 g, Sodium 117 mg, Sugar 0 g, Fat 6 g, ServingSize 8 servings, UnsaturatedFat 0 g
HOMEMADE BREAKFAST SAUSAGE
This homemade breakfast sausage is so simple you'll never pick up frozen patties at the store again. Besides being economical, this sausage recipe is delicious! The "pinch" of heat is just right and the fennel seeds finish off the perfect flavor. We did test this with pork, but chicken or turkey would be great too if you want to...
Provided by Karen Crossland
Categories Meat Breakfast
Time 1h55m
Number Of Ingredients 9
Steps:
- 1. In a small, bowl, combine poultry seasoning, salt, ground black pepper, brown sugar, crushed red pepper, garlic and onion powders and fennel seed, if you are using it to make this Italian sausage. Mix well.
- 2. Place the pork in a large bowl and add the mixed spices to it.
- 3. Mix well with your hands and form into patties. Place into refrigerator for at least 1 1/2 hours so the flavors can "marry" or "meld."
- 4. Saute the patties in a large skillet over medium high heat for 5 minutes per side or until internal pork temperature reaches 160 degrees F (70 degrees C).
More about "breakfast sausage recipes"
AMAZING HOMEMADE BREAKFAST SAUSAGE • FIVEHEARTHOME
From fivehearthome.com
Estimated Reading Time 7 mins
- 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.
HOMEMADE BREAKFAST SAUSAGE (FREEZER FRIENDLY!) - SPEND ...
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Estimated Reading Time 3 mins
BA'S BEST BREAKFAST SAUSAGE RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 2 mins
- Mix sage, thyme, brown sugar, salt, fennel seeds, red pepper flakes, black pepper, garlic powder, and paprika in a medium bowl. Add pork and work spice mixture into meat with your hands until it's very well blended.
- Scoop out ¼-cupfuls of mixture and flatten into about ¼"-thick patties (they will plump slightly when cooled).
- Griddle sausage over medium-high heat until browned on one side, about 2 minutes. Flip and cook 2 minutes more.
- Do Ahead: Patties can be made 2 days ahead. Stack between parchment paper; cover and chill, or freeze up to 1 month.
HOMEMADE BREAKFAST SAUSAGE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Estimated Reading Time 5 mins
- 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.)
- Measure about 2 ounces (57 grams or about 1/4 cup) sausage and gently press it between your palms into a 2-inch (5 cm) patty that’s about 1/2 inch (12 mm) thick. Repeat until all the sausage has been used. [Editor’s Note: We prefer sausage patties for their ease of making and cooking. If you prefer sausage links and have the know-how, by all means, go ahead and put the sausage mixture in casings.] Place the sausage patties in a resealable plastic bag, separated by squares of wax or parchment paper, and stash in the fridge for up to 4 days or in the freezer for up to 6 months. (If freezing the sausage, be sure to safely thaw the meat prior to cooking.)
- To cook the sausage patties, warm a cast-iron skillet or a sauté pan over medium heat for 1 minute. Add a few patties, being careful not to crowd the pan, and cook, turning every couple of minutes, until browned on both sides and cooked through in the center, about 10 minutes. The pork should register at least 145°F on an instant-read thermometer. Serve immediately.
HOW TO MAKE THE BEST HOMEMADE BREAKFAST SAUSAGE
From thefedupfoodie.com
- Using a slightly heaping 1/4 cup measuring cup, scoop the meat and then flatten and form into 1/4 inch patties between two layers of plastic wrap.
HOW TO MAKE HOMEMADE BREAKFAST SAUSAGE - BROOKLYN FARM GIRL
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.
- Spray a large frying pan with nonstick spray and add sausage patties, cooking them over medium high heat until they're browned on both sides (or 160 degrees internally), this takes about 5 minutes on each side or 10 minutes total. I usually have to do 2 batches to cook them all.
THE ONLY VENISON BREAKFAST SAUSAGE RECIPE YOU NEED ...
From themeateater.com
- 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.
- Using the coarse die on your meat grinder, grind the meat into a chilled bowl (I set a smaller bowl inside of a bigger bowl containing ice). If at any point the mixture begins to smear or come out of the grinder mushy, it’s too warm. Transfer the meat back to the freezer for another 30 minutes.
BREAKFAST SAUSAGE RECIPE: MAKE HOMEMADE BREAKFAST SAUSAGE ...
From diynatural.com
Cuisine AmericanCategory BreakfastServings 1Total Time 15 mins
HOMEMADE BREAKFAST SAUSAGE - DAMN DELICIOUS
From damndelicious.net
Estimated Reading Time 2 mins
10 BEST BREAKFAST SAUSAGE DINNER RECIPES | YUMMLY
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EASY HOMEMADE BREAKFAST SAUSAGE RECIPE - ATTAINABLE ...
From attainable-sustainable.net
4.7/5 (13)Category BreakfastCuisine ItalianTotal Time 25 mins
- Optional: Sample the sausage. Of course, the flavors won't have saturated the pork, but by frying up a little mini patty, you'll be able to check the seasoning to make sure you're happy with the flavor.
BREAKFAST SAUSAGE LINKS RECIPE - DANIEL BOULUD | FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 45 mins
- In a large bowl, combine the pork belly, salt, sage, black pepper and white pepper. Mix well and refrigerate, covered, overnight. Place the meat grinder attachment with the blade, coarse grinding plate and 1-cm stuffing tube in the freezer.
- Set up the grinder attachment with the coarse plate. Working over a large bowl, gently press the meat through the grinder. Clean the grinder, then set it up again with the stuffing tube attachment (this time, without the blade and coarse grinding plate). Lightly grease the stuffing tube. Slide the casing on the stuffing tube, leaving about 2 inches of overhang. With the mixer on low speed, pass a handful of meat through the machine. Once the sausage begins to collect in the casing, form the sausage with your hands and tie the end of the casing in a knot. Increase the speed and pass the remaining meat through the stuffing tube, holding the sausage loosely in one hand to control how tightly the sausage is packed.
- Lay the sausage on a damp surface. Twist the sausage into 4-inch links. Remove any air pockets by piercing the sausages with a needle.
HOMEMADE BREAKFAST SAUSAGE SEASONING RECIPE - EAT WELL ...
From eatwellspendsmart.com
Estimated Reading Time 5 mins
- 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.
HOMEMADE BREAKFAST SAUSAGE - KEVIN IS COOKING
From keviniscooking.com
- Heat skillet over medium high heat and add some oil to pan. Cook sausage patties 2-3 minutes per side depending on thickness. Add a tablespoon of water to the pan and cover. Cook 1 minute more to steam.
THE BEST HOMEMADE BREAKFAST SAUSAGE RECIPE - SELF ...
From selfproclaimedfoodie.com
- Heat a skillet over medium low heat. Form sausage into patties and cook until brown, about 5 minutes per side depending on thickness.
HOMEMADE BREAKFAST SAUSAGE | THE RECIPE CRITIC
From therecipecritic.com
- In a medium sized bowl combine the ground pork, sage, thyme, rosemary, garlic, parsley, brown sugar and salt.
- Preheat a medium sized skillet over medium high heat. Add the patties to the skillet and cook 3-4 minutes on each side or until no longer pink.
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