BREAKFAST SAUSAGE

We enjoyed the Italian sausage recipe (that I recently posted) so much, that I went searching for a breakfast sausage recipe and I found an EXCELLENT one. It tastes a little like Jimmy Dean breakfast sausage, although we think it is much better.

This new recipe received an enthusiastic thumbs up from my "picky-picky husband" and recent breakfast guests. It is super easy to make; just mix the spices into the pork the night before you plan to use it and you are good to go!!

Since this recipe makes two pounds of sausage (more than we can use at one time), I let the  mixture chill in the fridge overnight, then I package it up in single meal size packages and freeze it. I will not be buying commercial breakfast sausage ever again and we can't wait to use this for biscuits and gravy!!

This sausage is mild, but full of flavor!!

2 pounds of ground pork

2 teaspoons dry rubbed sage

¼ teaspoon summer savory

¼ teaspoon dry marjoram

1 tablespoon brown sugar

1/8 teaspoon red pepper flakes (see note)

pinch ground cloves (you can't taste it, but it really adds something)

1¾ teaspoons salt (see note)

1 teaspoon black pepper

Mix everything (except the pork) together first, then use your (washed) hands to work it all into the pork. Cover and chill several hours or overnight.

NOTE: Hubby is very shy of anything with "heat" and he couldn't even tell that the red pepper flakes were in the recipe, although they definitely add a GREAT background flavor. If you like a little more spice in your breakfast sausage, just add more red pepper flakes.



NOTE:  This recipe calls for 1¾ teaspoons of salt, which was just right for us, however, if you are hyper-sensitive to salt, you might cut this amount down to 1½ teaspoons.

ITALIAN SAUSAGE

Oh my goodness, this sausage tastes SO good and goes together in a flash. The recipe says you can use it right away, but I let mine sit in the fridge for a few hours to blend the flavors, then fried it all up and froze it in small packages so it will be instantly ready for pizzas (or a million other things). This is going to be a regular at our house from now on!!

ITALIAN SAUSAGE
2 pounds of ground pork
1 teaspoon black pepper
1 teaspoon dry parsley
1 teaspoon Italian seasoning
½ teaspoon garlic powder
1/8 teaspoon red pepper flakes
¾ teaspoon fennel seeds
½ teaspoon paprika (not the hot kind)
½ teaspoon dry minced onion flakes
1½ teaspoon salt

Mix the spices together before you add to the meat.  A note about the fennel, onion flakes, red pepper flakes and Italian seasoning: I measured the ingredients first, THEN I ground them with my mortar and pestle so that they would distribute evenly throughout the sausage. Knead the spices into the meat with your hands and chill completely.

 

After the sausage has "mellowed" in the fridge for a few hours, or overnight, either fry (for about 10 minutes for until browned and crumbly), or package and freeze.

This was SO good, I'll NEVER buy pre-made Italian sausage again!! It is also delicious in a meat sauce

NOTE: I make my own Italian seasoning with equal parts of: dried basil, dried marjoram, dried oregano, dried thyme, dried rosemary and dried sage (measure the rosemary...THEN crush it a little before you add it to the blend.