YES, you can make your own breakfast sausage. In no time at all.
Forget those frozen supermarket chubs and pre-shaped pucks in the freezer. Regift them to someone else – you’re a professional whole hogger now. If you have a whole or half hog in your freezer, no doubt you have a pile of 1lb packages of ground pork. Let’s put a couple of them to use in this super easy fresher-than-fresh sausage recipe. Perfect to wrap around Scotch Eggs or fry up for Sunday breakfast.
Because ground pork likely isn’t going to have the ideal ratio of 70% meat and 30% fat, like sausage would, you will want to add a little fat to the pan to avoid a dry-ish sausage patty or crumble.
Fresh Breakfast Sausage
- 2 lbs ground pork not lean
- 2 T maple syrup
- 1 T kosher salt
- 1 t freshly ground black pepper
- 2 t minced fresh sage (or 1/2t dried)
- 1 t minced fresh thyme (or 1/2t dried)
- 1/2 t minced fresh rosemary (or 1/4t dried)
- 1/4 t ground fennel
- 1/2 t dried red pepper flakes
- 2 T ghee or your favorite frying fat
Mix all ingredients together in a large bowl until just combined - don't overwork the meat.
For patties, use your hands to form the meat into 16 2-inch round disks, about 3/4 inch thick.
Melt fat into a cast iron skillet over medium heat. cook patties in a couple of batches for 4 minutes on each side, or until cooked through and golden brown.
Transfer to a paper towel or wire rack to drain.
Adapted by Next Chapter Farm from Nom Nom Paleo.