Sage Breakfast Sausage Recipes
FRESH COUNTRY PORK SAUSAGE WITH PEPPER AND SAGE
Pork Sausage that is great for breakfast with eggs and grits.
Provided by James Villas
Categories Pork Breakfast Brunch Fry Summer Bon Appétit Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 28 three-inch patties
Number Of Ingredients 7
Steps:
- Combine 1/3 pork and 1/3 pork fat in processor. Using on/off turns, process mixture until finely ground. Transfer to large bowl. Repeat with remaining pork and pork fat in 2 more batches. Sprinkle water, sage, salt, and red and black pepper over pork. Using moistened hands, mix sausage just until blended. Wrap sausage in plastic and chill. (Sausage can be prepared up to 3 days ahead. Keep refrigerated.)
- Form sausage into 3-inch-diameter patties. Heat heavy large skillet over medium heat. Fry patties in batches until browned and cooked through, about 5 minutes per side. Drain on paper towels; keep warm. Transfer to platter and serve.
SAGE BREAKFAST SAUSAGE
Steps:
- In a large bowl, combine the first five ingredients. Crumble pork over mixture and mix well. Shape into six patties. Chill at least 1 hour. , Fry in a skillet for 3-4 minutes on each side or until a thermometer reads 160°.
Nutrition Facts :
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
BREAKFAST SAUSAGE
Makes a delicious, homemade breakfast sausage using ground pork and an assortment of spices.
Provided by Lee Fogle
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- In a small, bowl, combine the sage, salt, ground 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 patties.
- 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 (73 degrees C).
Nutrition Facts : Calories 409 calories, Carbohydrate 2.7 g, Cholesterol 109 mg, Fat 32.2 g, Fiber 0.3 g, Protein 25.6 g, SaturatedFat 11.9 g, Sodium 861.2 mg, Sugar 2.2 g
MAPLE SAGE BREAKFAST SAUSAGE
Maple Sage Breakfast Sausage is better than any breakfast sausage you can buy at the store! It's super easy to make and uses real ingredients you can feel good about eating. You just need ground pork, real maple syrup, and seasoning that you likely already have in your kitchen.
Provided by Rachel Riesgraf
Categories Breakfast
Time 20m
Number Of Ingredients 10
Steps:
- In a large bowl, mix together all ingredients until just combined.
- Use your hands to form 5-6 patties.
- Heat a large skillet over medium heat. Cook the patties about 3-4 minutes per side until browned and cooked through.
SAGE BREAKFAST SAUSAGE
Really smells great especially in the winter when the snow is blowing, makes the house smell wonderful.
Provided by BarbC
Categories Breakfast
Time 30m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 6
Steps:
- Throughly combine all ingredients; shape into six patties.
- Chill at least 1 hour.
- Fry in a skillet for 3-4 minutes per side or until browned and no longer pink in the center.
COPYCAT JIMMY DEAN BREAKFAST SAUSAGE
Delicious homemade sausage recipe replicates the flavor and texture of your favorite Jimmy Dean Sausage
Provided by Melissa 'Liss' Burnell
Categories Homemade Mixes MYO
Time 20m
Number Of Ingredients 34
Steps:
- Combine the ground meat with the seasonings, mixing well to ensure they're fully incorporated.
- If possible, allow the mixture to set for at least 1 hour.
- Form into patties and pan fry or bake as desired.
Nutrition Facts : ServingSize 1 g, Calories 1238 kcal, Carbohydrate 11 g, Protein 77 g, Fat 96 g, SaturatedFat 36 g, Cholesterol 327 mg, Sodium 2587 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 52 g
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.
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- In a large bowl, mix all the ingredients together. My suggestion is to use your hands and really get it mixed well.
- Form the sage breakfast sausage patties: either form by hand or spread the mixture over a baking sheet lined with wax paper and cut out the patties with a ring mould or round cookie cutter.
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- 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.
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From thepracticalkitchen.com
Estimated Reading Time 8 mins
- Use a sharp knife to cut the pork into 1" cubes. Leave as much fat on as you can. It's okay if some pieces are entirely fatty. Remove the bone if using bone-in meat.Cover and chill for 30 minutes in the fridge so the fat is nice and cool and won't melt when you grind it.
- Set up your meat grinder and run the chilled meat through the machine. Pause occasionally to make sure the meat isn't jammed or squishing out around the screw-in mechanism holding the grinding plates in place. Cover the ground pork and chill for 30 minutes in the fridge.
- While the meat is chilling, prep your herbs and spices. Mix them into the chilled ground pork (do not overmix!) just until well combined and evenly distributed.
- Heat a small amount of oil in a pan and fry a small 1 tsp dollop of the mixture to taste. Adjust seasoning as needed.
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Estimated Reading Time 5 mins
- In a medium bowl, add the turkey and all of the seasonings. Mix until combined. I prefer to mix with my hands, but you could also use a wooden spoon or spatula.
- Portion out the sausage mixture into eight patties. I like to weigh mine out to 2 ounces each, but you can just eyeball it.
- Place a large non-stick skilled on high heat. Lightly oil your pan if necessary ( I don't generally oil my pan if it's truly non-stick). Once hot, place the sausage patties into the pan.
- Cook for 2-3 minutes on each side, or until golden brown and they are no longer pink inside. The internal temperature should be 165°F. Repeat with remaining patties and serve.
RECIPE: MAPLE SAGE BREAKFAST SAUSAGE | UNPEELED JOURNAL
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Estimated Reading Time 3 mins
- In a medium-sized mixing bowl, combine the pork, sage, maple syrup, salt, fennel seed, pepper, and paprika. Mix gently with your hands until the ingredients are evenly distributed. Make sure not to overmix or squeeze the meat. You want it to remain tender.
- Form the pork mixture into small patties while heating a skillet on medium heat with the oil. The oil should get hot without smoking. Reduce the heat to medium-low.
- Add several of the patties and cook, flipping halfway, until nicely browned and cooked through, about 3 or 4 minutes per side. If the patties start to over-brown or the oil looks too hot, reduce the burner to low.
- Drain the patties on a plate or baking tray lined with paper towels. Serve hot, or let fully cool before freezing or refrigerating.
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Estimated Reading Time 5 mins
- Add the ground turkey, sage, thyme, garlic powder, smoked paprika, maple syrup, salt, and some freshly cracked pepper to a bowl. Use your hands to mix the ingredients together until the ground turkey is evenly seasoned.
- Using a 1/4 cup measuring cup, portion and shape the ground meat mixture into patties. After measuring out 1/4 cup, make sure to flatten the patties until they are very thin, as they'll shrink inward and get thicker in the center as they cook. The shaped patties should be about 3-inches wide.
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- In a medium sized bowl combine the ground pork, sage, thyme, rosemary, garlic, parsley, brown sugar and salt.
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