SARAH'S FABULOUS BREAKFAST SAUSAGE SEASONING
I love sausage, I'll eat it at breakfast and I'm known to put sausage in my chili, as well as blends of sausage and turkey, sausage and beef, and sausage and veal. This seasoning blend works beautifully with a combination of ground pork and ground turkey.
Provided by thedailygourmet
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 10
Number Of Ingredients 9
Steps:
- Combine sage, salt, marjoram, savory, black pepper, smoked sugar, mace, cinnamon, and red pepper flakes together in a small bowl. Store in an airtight container in a cool, dark place.
Nutrition Facts : Calories 3.2 calories, Carbohydrate 0.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 465.4 mg, Sugar 0.2 g
HOMEMADE SAUSAGE SEASONING BLEND
A dry herb blend for giving any ground meat a "sausage" flavoring. Try this not only with ground pork, but also ground turkey, beef, or chicken. Adapted from a recipe that came with one of my pizza pans. Recipe can be doubled, tripled, etc as needed. Each batch is enough to season 1 pound of meat. Leave out the crushed red pepper flakes for milder sausage.
Provided by HeatherFeather
Categories Low Cholesterol
Time 5m
Yield 3 Tbsp
Number Of Ingredients 6
Steps:
- Blend all ingredients together in a spice grinder or mini-food processor (or you may also just stir together if you like some chunkier bits of fennel in your sausage).
- Store in an airtight container until ready to use.
- To use, mix with 1 pound ground meat.
- Chill seasoned meat 3 hours before using.
- Or you may also use this in any recipe calling for sausage seasoning.
FRESH COUNTRY PORK SAUSAGE WITH PEPPER AND SAGE
Pork Sausage that is great for breakfast with eggs and grits.
Provided by James Villas
Categories Pork Breakfast Brunch Fry Summer Bon Appétit Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 28 three-inch patties
Number Of Ingredients 7
Steps:
- Combine 1/3 pork and 1/3 pork fat in processor. Using on/off turns, process mixture until finely ground. Transfer to large bowl. Repeat with remaining pork and pork fat in 2 more batches. Sprinkle water, sage, salt, and red and black pepper over pork. Using moistened hands, mix sausage just until blended. Wrap sausage in plastic and chill. (Sausage can be prepared up to 3 days ahead. Keep refrigerated.)
- Form sausage into 3-inch-diameter patties. Heat heavy large skillet over medium heat. Fry patties in batches until browned and cooked through, about 5 minutes per side. Drain on paper towels; keep warm. Transfer to platter and serve.
HOT PORK PAN SAUSAGE
This is a good hot pork pan sausage. We like it for breakfast, as a pizza topping, or mixed with ground chuck for chili or meat sauce. If you don't like it hot you can reduce or omit the crushed red pepper flakes.
Provided by rdtripp
Categories Breakfast
Time 15m
Yield 16 2 oz patties
Number Of Ingredients 9
Steps:
- In large mixing bowl add all ingredients except meat and mix well. Add meat and combine with seasoning mixture by kneading, folding and turning like bread dough. Mix until meat is uniformally seasoned but do not overwork or it will start to emulsify.
- Cover and chill in refrigerator several hours or overnight.
- Divide meat into desired portions (a 1/4 cup dry measure makes 2 oz by weight of this meat mixture) and form into patties ( a 2 1/2" cookie cutter ring forms a nice 2 oz patty).
- Put the patties on a parchment lined cookie sheet and freeze.
- When frozen transfer the patties to freezer bags and store in freezer until ready to use.
- To cook thaw and pan fry until done.
Nutrition Facts : Calories 154, Fat 12.1, SaturatedFat 4.5, Cholesterol 40.9, Sodium 267.5, Carbohydrate 1, Fiber 0.1, Sugar 0.7, Protein 9.8
DEEP SOUTH SAUSAGE (HOMEMADE) BY FREDA
Recipe Found and Used in a Deep South Cookbook. A Good Sausage Let me tell You, Nice Blend of Spices. Makes a Wonderful Sausage Gravy also.
Provided by FREDA GABLE @cookin4me
Categories Other Breakfast
Number Of Ingredients 13
Steps:
- Follow Directions ABOVE in These Ingredients & MIX WELL!
- Shape into Patties, Not too Thick, Flatten Nicely. Place on Baking Sheets, FREEZE, Then Place in Freezer Bags & Seal (I use Vacuum Sealing as in Seal a meal) Label & Date all Pkgs.
- Remove from Freezer, Thaw, Then Fry until Browned on both sides. Enjoy for Breakfast.
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