Breakfast sausage patties

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I was just about out of Tangletown Farm sausage for my sausage, egg, and cheese breakfast sandwiches.

I had a couple packages of their ground pork, however, so I decided to make my own breakfast sausage:

1.0 lbs. ground pork. I try to get 90/10, 10 % fat.

3/4 tsp. whole black peppercorns
1 tsp. sage
1 tsp. thyme
1/4 tsp. rosemary
1/2 tsp. red pepper flakes

1/4 tsp. nutmeg
1/2 tsp. cayenne pepper
1/2 tbsp. brown sugar
1 tsp. salt

Combine the first group of spices in a spice grinder and grind. Add the remaining powdered spices in the second group. I use whole sage; if using rubbed sage you can add it with the second group, instead.

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Put the pork in a bowl, add salt, the spices, and brown sugar. Portion into 2.0 oz. portions and flatten into a 3 1/2" cutter.

Cook on a 375°F grilled, 6 minutes per side.

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The spices are a slightly spicier (and scaled) version of Alton Brown's recipe. I like it - the sage and thyme (I think) give it as "this is breakfast sausage" taste but the extra cayenne and red pepper give it a bite. But it's definitely not, "There's hot Italian sausage on my breakfast sandwich."

I think this might be a winner, possibly with a little more tweaking.


Update July 23, 2015: Minor edits.

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This page contains a single entry by Rick Kasguma published on November 11, 2010 6:43 PM.

Super spicy Thai-style pork with peppers, onion, garlic, cilantro, and chili sauce was the previous entry in this blog.

What I ate: November 11, 2010 is the next entry in this blog.

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