Breakfast Sausage Recipe
Breakfast sausage, as we know it today, traces its roots back to Europe, where sausage-making became a practical way to preserve meat. In the United States, breakfast sausage is particularly popular in the South, where its seasoning has been adapted to include a mix of sweet and spicy flavors.
Equipment
- Large mixing bowl
- Measuring spoons
- Skillet or non-stick frying pan
- Spatula
- Plate lined with paper towels
Ingredients
- 1 lb ground pork (or a mix of pork and turkey for a leaner option)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes (optional, for spice)
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried sage
- ½ tsp paprika
- ½ tsp fennel seeds (optional, for added flavor)
- 1 tbsp maple syrup or brown sugar (for sweetness)
- 1-2 tbsp cold water (for moisture and binding)
Instructions
- Combine IngredientsIn a large mixing bowl, add the ground pork, salt, black pepper, red pepper flakes, garlic powder, onion powder, sage, paprika, fennel seeds, and maple syrup (or brown sugar).
- Add 1–2 tablespoons of cold water to help bind the mixture and keep the patties moist. Mix thoroughly using your hands or a spoon until the seasoning is evenly distributed.
- Shape the PattiesDivide the mixture into 8 equal portions (about 2 tablespoons each). Roll each portion into a ball, then flatten it into a patty about ½ inch thick.
- Cook the SausagesHeat a non-stick skillet or frying pan over medium heat. If your pork is lean, you may need to add a teaspoon of oil to the pan to prevent sticking. Once the pan is hot, add the sausage patties. Cook for 3–4 minutes on each side until they are golden brown and cooked through.
- Drain and ServePlace the cooked patties on a plate lined with paper towels to drain any excess fat. Serve warm with your favorite breakfast sides, such as scrambled eggs, toast, or fresh fruit.