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    Homemade Breakfast Sausage

    Source of Recipe

    From "Cook's Illustrated All-Time Best Brunch"

    Recipe Introduction

    "There's no comparing commercially made breakfast sausage with these homemade patties: Our recipe produces meaty, deeply seasoned sausage that can easily be made ahead of time, which makes these juicy, browned patties an effortless addition to any brunch menu. To make these standout sausages at home, we started with convenient ground pork with some fat in it (lean meat proved neither fatty nor flavorful enough) and amped up its mild flavor with classic breakfast sausage seasonings: garlic, sage, thyme, and cayenne pepper. A spoonful of maple syrup sweetened the patties with its complexity and warmth. To form the patties, we simply kneaded the pork and seasonings together until they were just incorporated, thereby keeping the finished texture moist and tender. Once they were formed, we had the option of searing them to savory, fragrant perfection in minutes or storing the patties in the fridge or freezer for later use. Avoid lean or extra-lean ground pork; it makes the sausage dry, crumbly, and less flavorful."

    List of Ingredients

    ◦ 2 pounds ground pork
    ◦ 1 tablespoon maple syrup
    ◦ 2 teaspoons dried sage
    ◦ 1 teaspoons pepper
    ◦ 1 teaspoon salt
    ◦ 1 clove garlic, minced
    ◦ teaspoon dried thyme
    ◦ ⅛ teaspoon cayenne pepper
    ◦ 2 tablespoons unsalted butter

    Recipe

    Combine pork, maple syrup, sage, pepper, salt, garlic, thyme, and cayenne in large bowl. Gently mix with your hands until well combined. Using greased -cup measure, divide mixture into 16 patties and place on rimmed baking sheet. Cover patties with plastic wrap, then gently flatten each one to -inch thickness.

    Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Cook half of patties until well browned and cooked through, 3 to 5 minutes per side. Transfer to paper towel-lined plate and tent with aluminum foil. Wipe out skillet. Repeat with remaining butter and patties. Serve.

    Makes 16 patties






    ❧ To make ahead:
    Raw sausage patties can be refrigerated, covered, for up to 24 hours or frozen for up to one month. To cook frozen patties, proceed with step 2, cooking patties for 7 to 9 minutes per side.

 

 

 


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