Nothing like a great breakfast, served with some yummy homemade breakfast sausages. I can just hear them sizzling in the pan right now. And as that smell wafts through the hallways, my houseguests smell that wonderful scent, and know that breakfast is on the way.
At my house the guests don’t wake up using an alarm clock; they wake up using their noses.
4Take all of the dry ingredients (everything up to the maple syrup), and thoroughly combine them in a small mixing bowl.
5Add the dry ingredients, and the maple syrup to the pork.
6Mix, using your hands, until the spices are thoroughly incorporated into the pork.
7Cover the bowl, and allow the mixture to rest in the refrigerator a minimum of 8 hours.
8Chef’s Note: I mix the ingredients and let it rest overnight.
9Remove from the refrigerator, and use a grinder set to coarse.
10Grind up the sausage.
11Chef’s Tip: Before I do the grinding, I put the pork into the freezer for about 45 minutes to firm it up.
12Chef’s Note: Can you use a food processor fitted with an S-blade? Yes and no… If you’re grinding meat with a food processor, that spinning blade is going to cause the fat molecules to smear into the pork. It will taste basically the same; however, it will have a more dense mouth feel.
13After grinding, return the pork to the refrigerator and allow it to cool back down.
14Chef’s Note: The warmer the mixture, the more the fat will combine with the pork… we want them to stay separate, so keep the pork cold.
15Take about 2 ounces (60g) of the mixture and form into patties.
16Chef’s Note: These will freeze quite well, and will last in the refrigerator for 3 to 5 days.
17Chef’s Tip: To freeze these, place them on a parchment-lined baking sheet and stick into the freezer for about 90 minutes. Remove, peel off the parchment paper, place into Ziplock bags, and return the bags to the freezer.
19Cook in a sauté pan over medium heat, no higher, and then serve with your favorite breakfast items. Enjoy.
20Keep the faith, and keep cooking.
21Just thought I would show you the original card that this recipe came from... it's about 35 years old. The other side has the directions. I've gone from REALLY bad handwriting to a manual typewriter... to a computer.