Homemade Breakfast Sausage

For some reason, I wanted to make my own sausage patties. This morning, before I went to work, I made these. I plan on keeping them in the freezer to use for my egg McMuffin breakfast sandwiches. I used fresh herbs because I have no dried. You could also make these using ground chicken or turkey.





Homemade Breakfast Sausage

Serves 12

1 lb ground pork
1 Tbs brown sugar
¾ tsp salt
½ tsp ground black pepper
¼ tsp dried thyme
¼ tsp dried rosemary
½ tsp dried sage
1/8 tsp marjoram
1/8 tsp ground nutmeg
pinch cayenne pepper

Combine pork and all the ingredients in a large bowl. Gently mix with hands until well combined. Form mixture into 2 1/2-inch patties, about 1/2 inch thick. (You should have 12 patties.)

Melt 1 tablespoon butter in large nonstick skillet over medium heat. Cook half of patties until well browned and cooked through, 3 to 5 minutes per side. Transfer to paper towel-lined plate and tent with foil. Wipe out skillet. Repeat with remaining butter and patties. Serve.

A greased 1/4-cup measure makes 12 patties the same size with a minimum of work and mess. Cover with plastic wrap, then use your palm to gently flatten each sausage patty.

Make ahead:
The raw sausage patties can be refrigerated, covered, for 1 day or frozen for up to 1 month. To cook frozen patties, proceed with step 2, cooking patties for 7 to 9 minutes per side.


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