homemade breakfast sausage

Name: Homemade Breakfast Sausage
Prep time: 15 min
Cook time: 10 min
Yield: 14
Ingredients: 2 pound(s) ground pork (avoid lean or extra lean ground pork; it makes the sausage dry, crumbly & less flavorful); 3 clove(s) garlic, minced; 2 tablespoon(s) pure maple syrup (in this recipe you can use pancake syrup, if neccessary); 2 tablespoon(s) honey; 1/4 - 1/2 cup(s) water; 2 teaspoon(s) sage, dried; 1/2 teaspoon(s) thyme, dried; 1 teaspoon(s) salt; 1 1/2 teaspoon(s) black pepper; 1/8 teaspoon(s) cayenne pepper; 2 tablespoon(s) butter

(2 ratings)

review

Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmmmmmmmmmmm I can smell it now!

►

(2 ratings)

yield 14 - 16 patties

prep time 15 Min

cook time 10 Min

Ingredients For homemade breakfast sausage

2 lb

ground pork (avoid lean or extra lean ground pork; it makes the sausage dry, crumbly & less flavorful)
3 clove

garlic, minced
2 Tbsp

pure maple syrup (in this recipe you can use pancake syrup, if neccessary)
2 Tbsp

honey
1/4 - 1/2 c

water
2 tsp

sage, dried
1/2 tsp

thyme, dried
1 tsp

salt
1 1/2 tsp

black pepper
1/8 tsp

cayenne pepper
2 Tbsp

butter

How To Make homemade breakfast sausage

1
MIX SAUSAGE: Combine pork, garlic, syrup, honey, water, sage, thyme, salt, pepper, & cayenne in large bowl. Gently mix with hands until well combined. Form mixture into 2 1/2" patties, about 1/2" thick. (You should have 16 patties.)

2
BROWN SAUSAGE: Melt 1 Tbsp butter in large nonstick skillet over medium heat. Cook 1/2 of patties until well browned & cooked through, 3 - 5 minutes per side. Transfer to paper towel lined plate & tent with foil. Wipe out skillet. Repeat with remaining butter & patties. Serve.
3
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 - 9 minutes per side.
4
PERFECT PATTIES: A greased 1/4 cup measure makes 16 uniform patties with a minimum of work & mess. Cover with plastic wrap, then use your palm to gently flatten each sausage patty.
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