Homemade Breakfast Sausage
Homemade Breakfast Sausage from ground pork and a homemade spice blend creates the most amazing tasting breakfast sausages. Far superior than anything that can be purchased in the grocery stores and so easy to make.
Servings 8 sausages
- 1 lb ground pork *preferably ground from pork shoulder
- 1 tbsp fennel seeds *see Note 1 below
- 1/2 tsp ground rosemary *see Note 1 below
- 1/2 tsp thyme
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp marjoram
- 1/4 tsp sage
- 1/8 tsp crushed red pepper
- 1 tsp salt
- 1/2 tsp black pepper
- pinch nutmeg *about 1/16 of a tsp
Add ground pork along with all the spices to a medium sized mixing bowl.
Using 2 forks or clean hands, mix until just combined.
Cover bowl with plastic wrap in the refrigerate over night.
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.
Heat a cast iron frying pan over medium/high heat. Add sausages to pan leaving a little room inbetween each sausage. Cook for 3-4 mins per side. The sausages will feel firm to the touch when done.
*Please use as many organic ingredients as possible.
Note 1: When using dried fennel seeds and dried rosemary springs, grind in a small coffee grinder or a mortar and pestle. I keep a small coffee grinder that I use specifically for just fennel and rosemary.
Note 2: Freshly made Breakfast Sausage will taste best if used within 2 days of mixing of the spices and will last for 4-6 weeks in the freezer if properly stored.
Calories: 155kcal | Carbohydrates: 1g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 76mg | Potassium: 191mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg