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Breakfast Sausage

*Breakfast Sausage*
Makes 8 servings
 
This isn't your traditional British Banger, stuffed into a snappy skin . . . but a homemade version, delicately spiced, lightly flavoured with Maple and shaped into patties for easy frying.  They are perfect for those special breakfasts which you are going to be cooking over the coming holiday season, as you can mix them up, shape them and then freeze them for up to a month, so they are ready when  you need them.  Be sure to use a ground pork mix which has a nice balance of fat in it.  If your pork is too lean, they won't hold together properly.
 
2 pounds of ground pork
1 TBS of pure Maple Syrup
1 fat clove of garlic, peeled and finely minced
2 tsp of dried sage rubbed and crumbled
1 tsp fine sea salt
1 1/2 tsp ground black pepper
1/2 tsp dried thyme, rubbed and crumbled
1/8 tsp cayenne pepper
2 TBS butter for cooking
 
Combine the ground pork, syrup, garlic, spices and seasoning together in a large bowl, using your hands and mixing together gently.  Using a greased 1/4 cup measuring cup, scoop out and shape the mixture into 16 equally sized round patties, and pressing them flat for cooking. (To do this I place them on a plastic cling film lined baking sheet, cover them with another sheet of cling film, top with another baking sheet and press them gently to 1/2 inch thickness.
 
Once you have shaped your patties, you can either wrap them individually and freeze them in a tightly covered container for up to one month or cook as follows.
 
Melt 1 TBS of butter in a large skillet over medium heat.  Once the butter begins to foam, add the patties and cook for about 5 to 6 minutes per side, until cooked through (the juices run clear) and nicely browned.  Transfer to a slow oven to keep warm while you cook the rest.  Serve hot.
 
Note:  This mixture can also be crumbled and cooked and used for breakfast casseroles
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