Making your own sausage at easy is actually pretty easy, kind of like shaping your own hamburgers. This is not a recipe of grinding your own meat, but simply how to take the meat you have and LIKE, and to put it to use in another way. However, in order to “nail” breakfast sausage, you need some spices to give it that unique taste. Most breakfast sausages have sage, a little kick and sweetness. And since concocting this perfect blend, it’s the only way we’ll make and eat them. No extra preservatives here folks!
The basic recipe is below, and pretty straightforward. Some tips I do want to impart are as follows:
- Meat: This recipe works amazingly well with ground pork or turkey, and you can even blend the two together if desired.
- Fat: Be aware of fat content. The less fat, the drier your sausage will be. Ground turkey is usually the culprit and will have little to no fat. To compensate for this, I’ll add large one egg yolk per pound of minimally fattened ground meat. Add the whole egg to two pounds of ground meat and so on.
- Sweetness: I like my sausages sweet as if I didn’t make my sausages this way I’d be pouring maple syrup on them. If desired you can lessen or increase the amount of sugar. But be aware, the more sugar, the faster your sausages will burn.
- Spiciness: Simply add more red pepper flakes for additional bite.
Any questions, comments, or additional tips you’d like to expand upon, feel free to leave in the comments below!
To full plates and eating your tarte out,
- 1 pound of ground pork or turkey
- 2 tablespoons of brown sugar
- 2 teaspoons of dried sage
- 1 teaspoon of dried mustard
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1/4 teaspoon of red pepper flakes
- Preheat a large skillet. Fill bottom with just enough water to cover the bottom.
- In a bowl, combine all the ingredients called for. Mix until fully incorporated. Form into six patties.
- Place patties into hot skillet. Allow the water to evaporate as they cook. Flip once browned, adding a few tablespoons of water immediately after you flip. Cook about 5 minutes per side, or until internal temperature reaches 160 degrees for pork or 165 degrees for turkey and both sides are browned evenly.
- The water is used to help keep the sausages moist, and to minimize fat splatter on your stove.
- If using a low fat ground meat, add in one egg yolk to your recipe to help keep up moisture levels.