- May 5, 2014
Did you know you can make your OWN breakfast sausage? Yep. It’s allowed. It’s incredibly easy. And the sausage-making mafia won’t come “off” you for doing it.*
(*not a collection of euphemisms)
I don’t know why that surprises me so much.
For some reason, I always assumed that Bob Evans and Morningstar Farms and McDonald’s and Factory Farmland had some secret recipe for BREAKFAST that I wasn’t allowed to replicate, lest I be forced to swim with the fishes.
Sausage patties are actually insanely simple. Need proof? I made some. That means it’s really, really easy.
And because I’ve perfected the art of not ruining onions in the caramelization process (because, basically, “caramelizing” something means “browning” it, which means “almost-overcooking- slash-burning-it,” which I’m SUPER good at), I just HAD to add some caramelized onion to these puppies – er, piggies. It really makes ‘em sing – er, oink.
You can cook these in the skillet, or (as I like to do) bake them in the oven.
Notable tools used: the Chop Wizard, my cast iron, and unbleached parchment paper.
If you can’t find them locally, you can order lard, ghee, or coconut oil over the interwebs.
Enjoy!
PS: This recipe also appears at the Good Food for Bad Cooks community, where we’ve got TONS of members-only recipes, nutrition guides, a shopping list generator and more! Click here to join us!
PPS: “mush” is a technical recipe term. In my world, anyway.
Easy homemade sausage patties
Author: Liz
Prep time:
Total time:
Serves: 2-4
Ingredients
- 1 lb. ground pork (pasture-raised if you can find it; find a farmer at [url href=”http://eatwild.com/” target=”_blank”]EatWild.com[/url])
- 1 tsp. dried sage
- 1/2 tsp salt (or more to taste)
- 1/4 tsp pepper (or more to taste)
- 1/2 cup onion, finely chopped (I use my [url href=”http://amzn.to/1o4AV4x” target=”_blank”][u]Chop Wizard[/u][/url])
- 2 Tbs. cooking fat (I used lard; ghee or coconut oil works too)
Instructions
First, start caramelizing the onions.
- Heat 1 Tbs. of the cooking fat over medium heat in a skillet (I use my [url href=”http://amzn.to/1g6X4HM” target=”_blank”][u]cast iron[/u][/url]).
- Once melted, add the onions.
- Cook onions, stirring a few times, until they release their moisture and begin to brown. (About 10-15 minutes.)
While onions are cooking, blend the pork and spices.
- Mush up the pork, the sage, the salt and pepper.
- When onions are done, mush them in to the pork mixture.
- Form patties ~2 inches in diameter.
Cook on the stovetop OR in the oven:
To cook on the stovetop
- Don’t crowd the sausage patties in the pan. The edges should not touch.
- Cook at medium heat for a few minutes on each side, until cooked through with no pink remaining. (Only turn once.)
To cook in the oven
- Place the sausage patties on a cookie sheet (on top of [url href=”http://amzn.to/1kK2Dxe” target=”_blank”][u]unbleached parchment paper[/u][/url] for easy cleanup).
- Don’t crowd the sausage patties on the cookie sheet. The edges should not touch.
- Cook at 375 degrees for approximately 30 minutes, or until cooked through (no pink remaining).
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4 Responses
Yeah, when we lived in Costa Rica, American-style breakfast sausage was almost impossible to find and I learned — to my surprise — that there’s not really any mystery to making it!! Along with the sage, you can experiment with adding allspice, nutmeg, thyme, marjoram, a pinch of cayenne, and a little drizzle of maple syrup — any or all. Thanks for de-mystifying homemade sausage for folks.
Reply
Sooooooo I made these this morning and they were da bomb dot com. So simple, and way better than any store bought frankensausage that I could have ran out and grabbed. The caramelized onions totally sealed the deal too.
Reply
YAY! I’m so glad you liked, Courtney! It’s always a thrill to know I’ve made something that OTHER people’s taste buds can tolerate, too 😉
Reply
Your writing in this post just cracked me up, I can’t wait to try these though, they look delicious! Thanks for posting!
Reply
