Jump to content

Breakfast Sausage


philpom
 Share

Recommended Posts

Breakfast Sausage

 

This spice blend would work equally well for pork or beef, I used beef of the 80/20 variety.  The more fat the better.

 

1.5 pounds of ground meat

3 ts dried sage

1 3/4 ts salt

3 ts dried basil

1 ts ground black pepper

2 ts onion powder

1/2 ts dried marjoram

1 ts crushed red pepper

1 1/2 ts fennel seed

 

Combine spices only in a small bowl and mix them.  This helps make sure you get even distribution in the meat.  Then put the meat in a bowl and spread 1/3 of the spices and mix with hands until incorporated, then another 3rd, mix and finally the rest of the spice blend.  Ball the meat, cover it tightly and place in the fridge for 24 hours to allow the flavors to develop.  Next day form the meat in to 2 oz balls and press to 3/8" thick.  Grill, pan fry or roast until done and enjoy!

Link to comment
Share on other sites

  • 1 year later...

yummm, sounds tasty!  Of course this is a breakfast sausage!  Initially, I thought it would be like a little chipolata, which is what is often added to a big breakfast here in Australia.    Love the bad hunter quote LOL

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

×
×
  • Create New...