Breakfast Sausage Recipe

Ground pork: The base of the sausage, providing the necessary fat and flavor.

Salt: Enhances the overall taste of the sausage.

Black pepper: Adds a mild heat and depth of flavor.

Dried sage: A key herb that gives the sausage its distinctive taste.

Dried thyme: Adds an earthy, slightly minty flavor.

Red pepper flakes: Provides a subtle kick of heat.

Ground nutmeg: Adds a warm, nutty undertone to the sausage.

When mixing the ground pork with the spices, use your hands to ensure an even distribution. This helps the flavors meld together more effectively. Additionally, chilling the patties in the refrigerator for about 30 minutes before cooking can help them hold their shape better in the skillet.

• ground pork - Substitute with ground turkey: Ground turkey is a leaner option and still provides a similar texture and flavor profile.

• salt - Substitute with soy sauce: Soy sauce adds a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor that can add a unique twist.

• dried sage - Substitute with poultry seasoning: Poultry seasoning often contains sage along with other complementary herbs, making it a good substitute.

• dried thyme - Substitute with dried oregano: Dried oregano has a similar earthy flavor and can be used in a pinch.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be used to achieve the same spiciness.

• ground nutmeg - Substitute with ground allspice: Ground allspice has a warm, nutty flavor that can mimic the taste of nutmeg in recipes.

• Allow the breakfast sausage patties to cool completely after cooking. This helps prevent condensation, which can lead to sogginess and spoilage.
• Place the cooled patties on a baking sheet lined with parchment paper, ensuring they are not touching each other. This step is crucial for preventing them from sticking together.
• Freeze the patties on the baking sheet for about 1-2 hours, or until they are firm. This initial freezing process is known as flash freezing.
• Once the patties are firm, transfer them to a freezer-safe bag or airtight container. Be sure to label the bag or container with the date to keep track of their freshness.
• For optimal quality, consume the frozen breakfast sausage patties within 2-3 months. They will remain safe to eat beyond this period, but the texture and flavor may start to degrade.
• When ready to enjoy, thaw the patties in the refrigerator overnight. This slow thawing process helps maintain their texture and flavor.
• Reheat the thawed patties in a skillet over medium heat for about 3-4 minutes on each side, or until they are heated through. Alternatively, you can reheat them in the microwave on a microwave-safe plate for about 1-2 minutes, flipping halfway through.
• If you prefer to cook the patties directly from frozen, add a few extra minutes to the cooking time, ensuring they are heated through to an internal temperature of 165°F (74°C).

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Once the skillet is hot, add the breakfast sausage patties.
  4. Cook for about 3-4 minutes on each side, or until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the sausage patties on a baking sheet lined with parchment paper.
  3. Cover the patties with aluminum foil to prevent them from drying out.
  4. Bake for 10-15 minutes, or until they are thoroughly heated.

• Microwave Method:

  1. Place the sausage patties on a microwave-safe plate.
  2. Cover the plate with a microwave-safe cover or another plate to retain moisture.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the sausage patties in the air fryer basket in a single layer.
  3. Cook for 5-7 minutes, flipping halfway through, until they are hot and slightly crispy.

• Steaming Method:

  1. Fill a steamer pot with a small amount of water and bring it to a boil.
  2. Place the sausage patties in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the sausage patties in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and quickly sear in a hot skillet for 1-2 minutes per side for added texture.

• Mixing bowl: A large bowl used to combine all the ingredients thoroughly.

• Skillet: A flat-bottomed pan used to cook the sausage patties evenly.

• Spatula: A tool used to flip the patties in the skillet to ensure they cook on both sides.

• Measuring spoons: Used to measure out the precise amounts of salt, pepper, sage, thyme, red pepper flakes, and nutmeg.

• Meat thermometer: An optional tool to check that the internal temperature of the patties reaches 160°F for safe consumption.

• Plate: Used to place the formed patties before cooking and to serve the cooked sausages.

• Paper towels: Used to drain any excess oil from the cooked patties.

Prepare ingredients in advance: Measure and mix all spices the night before to save time in the morning.

Use a cookie scoop: Form uniform patties quickly by using a cookie scoop to portion the ground pork mixture.

Batch cooking: Double the recipe and freeze extra patties for quick breakfasts later.

Preheat the skillet: Ensure the skillet is hot before adding the patties to reduce cooking time.

Use parchment paper: Place formed patties on parchment paper for easy transfer to the skillet.