Homemade Breakfast Sausage
One of my and my son’s favorite breakfasts is: Bob Evans “Country Biscuit Breakfast”. It consists of one buttermilk biscuit split and topped with one egg cooked-to-order, crumbled Bob Evans Sausage, creamy country gravy and shredded cheddar cheese. Served with hash browns or home fries. (I request it without cheese and with home fries.)
This is a recipe I will continue to tweak as I discern the flavors of some of my favorite purchased sausages. It's Quick. It's Easy.
I'll next post my homemade Italian Sausage, For use on your next pizza or for other offerings. Happy Cooking.
1 lblean pork sausage plain
1/3 tspground black pepper
1 tspgarlic powder (not salt)
1 tsponion powder (not salt)
1/2 tspground bay leaf seasoning
2 tspground sage
1/3 tsphot red pepper flakes (optional if you prefer a bit of zip)
How to Make Homemade Breakfast Sausage
- Two methods could be used.
Method Number One: Un-wrap and coarsely chop ground pork in a medium sized bowl. Add all ingredients and mix and distribute well.
You can press into sausage patties for frying or coarsely chop the pork while frying. Continue to flip and coarsely chop with end of spatula while frying.
Method Number Two: Un-wrap and place pork in medium high heat frying pan. Coarsely chop pork with end of spatula while frying. Sprinkle about and add all other ingredients except water. Flip the pork a number of times and continue chopping coarsely. Turn heat to low and cook for 15 minutes. The pork I used was extremely lean so I added 1/3 cup water to insure sausage remained tender and did not dry out.
- I put this in my breakfast gravy and also serve an ample amount to the side. You could make the pork into patties if you like,
- Note: I used method two for this small batch and fried up loose as the picture indicates.
- Another Note: Quite frequently after frying breakfast sausage, I utilize the drippings and scrapings to make biscuit gravy for immediate use or to freeze for later use.
Why let the yumminess go to waste? Add 1 1/2 to 2 cups milk to the frying pan. Heat to a low simmer. I add a tablespoon of bacon grease that is always on hand in the fridge. Also about 3 pads of butter and a little salt and pepper. To thicken mix 3 heaping tablespoons of corn starch to 1/2 cup cld water and mix to a slurry. Add to and stir into milk and turn the heat up to a substantial simmer. Stir while the gravy thickens. Cornstarch has to come to a low boil to thicken. If too thick upon reheating add a little milk and stir well.