Homemade Breakfast Sausage
Homemade Breakfast Sausage
Making sausage does not have to be hard. I will admit to growing up in a family that had a sausage stuffer. I have a home movie, from before I was born, of my parents making Polish sausage. There was grinding the meat, seasoning it, prepping the casings and getting the meat into the casings. They made it look easy. But if you make sausage without the casings, like thees little breakfast sausages, the process is pretty simple. The nice thing about making your own sausages is knowing what goes in them, and adjusting seasonings to your own taste. I often make patties, but if you want links, just take the prepared mix, roll it out into tube shapes, wrap in plastic wrap and chill. Then just slice to the length you want. You can use ground pork, turkey, beef, chicken or any combo you like. I even splurged once, and used ground duck.
Homemade Breakfast Sausage
2½ lbs. ground pork or turkey (leave on a little fat)
1 T. dried sage
2 t. salt
2 t. pepper
1 t. dried marjoram
½ t. dried thyme
¼ t. allspice
¼ t. nutmeg
¼ t. dry mustard
⅛ t. cloves
pinch of cayenne pepper
⅓ c. warm water
Mix herbs and spices with water and let stand 10 minutes. Add the water and spice mixture to the meat and blend thoroughly. Form into patties, and chill, or cook immediately.* Patties can be fried or baked. This sausage can also be frozen for later use. Makes almost 3 pounds.
* I have made my own brown and serve by cooking the sausage, over low heat in a large skillet. I add a little water and cover the pan, so they cook, but don’t brown. Cool and then freeze. When I want to have a few, I grab them out of the freezer and just brown in a skillet over medium-low heat.
