Just another quick guest post from my friend, Patti E.. This is her recipe for a homemade breakfast sausage. This has a couple more spices than my family's sausage recipe, making it pretty yummy I'm sure! Try serving this with her recipe for Fritter Toast or in a biscuit!
Patti's Pork Sausage (no shrink)
¼ cup water
2 teaspoons salt
2 teaspoons sage
1 teaspoon pepper
½ teaspoon ground nutmeg
¼ teaspoon crushed red pepper flakes or cayenne pepper
1/8 teaspoon ground ginger
2 pounds ground pork
In a bowl, combine water and seasonings. Add pork and mix well. Shape into patties. In a skillet over medium heat, cook patties for 4-6 minutes on each side or until no longer pink in the center. Yield: 12 patties
Notes from Patti:
*I usually mix up several batches of the seasonings and put in a zip lock bag. This makes the process so quick and easy. When I’m ready to make my sausage I just have to add the water and meat.
*Sometimes I roll the sausage meat into a tube like form, wrap it in wax paper or foil, place it in a zip lock and freeze. Then I can take it out and slice it when I’m ready to use it.
*I have cooked it in patties and cooked it like ground meat and then made it into sausage gravy.
Patti's Pork Sausage (no shrink)
¼ cup water
2 teaspoons salt
2 teaspoons sage
1 teaspoon pepper
½ teaspoon ground nutmeg
¼ teaspoon crushed red pepper flakes or cayenne pepper
1/8 teaspoon ground ginger
2 pounds ground pork
In a bowl, combine water and seasonings. Add pork and mix well. Shape into patties. In a skillet over medium heat, cook patties for 4-6 minutes on each side or until no longer pink in the center. Yield: 12 patties
Notes from Patti:
*I usually mix up several batches of the seasonings and put in a zip lock bag. This makes the process so quick and easy. When I’m ready to make my sausage I just have to add the water and meat.
*Sometimes I roll the sausage meat into a tube like form, wrap it in wax paper or foil, place it in a zip lock and freeze. Then I can take it out and slice it when I’m ready to use it.
*I have cooked it in patties and cooked it like ground meat and then made it into sausage gravy.
Wow!! Sounds good! I like the idea of wrapping in wax paper as a tube and freezing.
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