Monday, March 26, 2007
Make some breakfast sausage
No hard and fast rules exist for what classifies meat as breakfast sausage. If you enjoy kielbasa or smoked sausage for breakfast, then it’s breakfast sausage to you. But traditional breakfast sausage has two things in common. First, the ingredients begin with ground meat and sage. And second, if you want patties then it’s easy to make your own breakfast sausage.
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Turkey Breakfast Sausage
1 pound lean ground turkey
3/4 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon ground ginger
Crumble turkey into a large bowl. Add the salt, sage, pepper, and ginger. Form into patties. In a nonstick skillet coated with nonstick cooking spray, cook patties over medium heat until no longer pink, about 6 to 8 minutes on each side. For best results, cook until a meat thermometer reads 165 degrees. Makes 8 servings.
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Breakfast Sausage
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
2 pounds ground pork
Place the pork in a large bowl; add sage, salt, black pepper, marjoram, brown sugar, and red pepper. Mix well; form into patties. Sauté the patties in a large skillet over medium heat until no longer pink, about 6 to 8 minutes on each side. For best results, cook until a meat thermometer reads 160 degrees. Makes 6 servings.
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Venison Breakfast Sausage
1 pound ground venison
8 ounces bacon, minced
1 teaspoon ground sage
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3/4 teaspoon onion salt
In a bowl, combine all ingredients; mix well. Form into patties. Sauté the patties in a large skillet over medium heat until no longer pink, about 6 to 8 minutes on each side. For best results, cook until a meat thermometer reads 165 degrees. Makes 12 servings.
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Pork Patties
1 pound lean ground pork
2 tablespoons water
1-1/2 teaspoons salt
1/2 teaspoon dried sage
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme
In a bowl, combine all ingredients; mix well. Shape into patties. Sauté the patties in a large skillet over medium heat until no longer pink, about 6 to 8 minutes on each side. For best results, cook until a meat thermometer reads 160 degrees. Makes 6 servings.
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Pantry Pointers
If you want to make sausage gravy, don’t form the meat into patties. Instead, brown the ground meat mixture in a skillet and then use in your favorite recipe.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com