Homemade Breakfast Sausage
"From Cook's Illustrated: "Don't make this recipe with lean or extra-lean ground pork, the resulting sausage will be dry, crumbly, and less flavorful.""
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
16 patties
- Serves:
- 8
ingredients
- 907.18 g ground pork
- 14.79 ml maple syrup
- 1 garlic clove, minced (optional)
- 7.39 ml table salt
- 2.46 ml ground black pepper
- 2.46 ml dried sage
- 2.46 ml dried thyme
- 1.23 ml cayenne pepper
- 19.71 ml vegetable oil
directions
- Spread the pork out in a large bowl and sprinkle with the maple syrup, garlic (if using), salt, pepper, sage, thyme, and cayenne. Using your hands, gently fold the flavorings evenly into the pork, then portion and shape into sixteen 2-ounce patties (about 1/4 cup each).
- Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add half of the patties and cook until well browned on both sides, about 5 minutes per side. Transfer to a paper-towel-lined plate. Wipe out the skillet, add the remaining 2 teaspoons oil, return to medium heat until shimmering, and cook the remaining patties.
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Reviews
-
it was edible and everyone ate it but I went out of my way to buy Maple syrup and there is only one tablespoon in it. I think I would try it again but I'd add more maple syrup... i really wanted that flavor to come out more.<br/><br/>Maple syrup is really expensive so you know - I wanna get my money's worth. We ate it with dinner with roasted potatoes and carrots and it was really a nice compliment - kinda like a meatball alternative, but as a breakfast sausage it's gotta be more maple syrupy.<br/><br/>I think i'd also leave out the thyme like "cilantro in canada" because thyme is a really strong flavor that i don't particularly care for.<br/><br/>I tried it for Spring PAC 2013 -
These are exceptional. I left out the thyme, used extra garlic, and a little less salt. I made my first batch yesterday and today the kids asked me to make another batch. A sure sign of a winning recipe in my house. These are easy to make and the seasonings can be adjusted to personal taste. Thanks for the recipe.
RECIPE SUBMITTED BY
My parents are from Russia and I was born in Norway. I grew up in Queens, NY. I have lived in Guam, MA, and VA; and in all the places I have lived, I never found pizza, bagels, and bread like they make it in NY. As a New Yorker, you took it for granted, even bad pizzerias in NY were better than what I have tried elsewhere. So, for the past 20 years I have tried to develop my own dough, I have come close.
I have worked in Washington, DC, for 14 years in the Federal govt. My husband and I moved to Oregon in 2005. Just left our jobs and the East coast forever! Have no regrets! We love our new state/home. Enjoy camping, hiking, kayaking, and beachcombing. I love to read, mostly science fiction/fantasy novels, and craft projects. Over the years, cooking has developed into a passion for me, my husband is very happy about this obsession, his only gripe is I don't repeat a lot of his favorites because I'm always trying out something new, oh well. So many recipes so little time to explore them all. My cookbook collection is huge, can't help it, I admit it--its an addiction. Then the internet comes along with sites like this one and so many others, what is a person to do? Try them all of course! Since we moved to Oregon, we haven't hooked up our cable TV and don't miss it. In fact, we gained more time--we're in control!
