Breakfast Sausage Recipe

Ground pork: The base of the sausage, providing a rich and savory flavor.

Salt: Enhances the overall taste of the sausage.

Black pepper: Adds a mild heat and depth of flavor.

Dried sage: Contributes an earthy, slightly peppery taste.

Dried thyme: Offers a subtle, minty flavor that complements the other spices.

Paprika: Adds a hint of sweetness and a vibrant color.

Garlic powder: Provides a savory, aromatic quality.

Onion powder: Adds a mild onion flavor without the texture of fresh onions.

Maple syrup: Introduces a touch of sweetness that balances the savory spices.

When mixing the ground pork with the spices, ensure that the ingredients are evenly distributed throughout the meat. This can be achieved by using your hands to gently but thoroughly combine the mixture. Over-mixing can lead to a dense texture, so aim for a light touch. Additionally, letting the mixture rest for about 30 minutes before forming the patties allows the flavors to meld together more effectively.

• ground pork - Substitute with ground turkey: Ground turkey is a leaner option and still provides a similar texture and flavor profile when seasoned properly.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different, more subtle taste.

• dried sage - Substitute with dried marjoram: Dried marjoram has a similar earthy and slightly sweet flavor that can mimic the taste of sage.

• dried thyme - Substitute with dried oregano: Dried oregano has a similar herbaceous and slightly peppery flavor that can stand in for thyme.

• paprika - Substitute with chili powder: Chili powder can add a similar color and a bit of heat, though it may be slightly spicier.

• garlic powder - Substitute with granulated garlic: Granulated garlic provides a similar garlic flavor and can be used in the same quantity.

• onion powder - Substitute with granulated onion: Granulated onion offers a similar onion flavor and texture, making it a suitable replacement.

• maple syrup - Substitute with honey: Honey provides a similar sweetness and viscosity, though it has a slightly different flavor profile.

• Allow the breakfast sausage patties to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Place the cooled patties in an airtight container or wrap them tightly in plastic wrap. For added protection, you can also place the wrapped patties in a resealable freezer bag.

• Label the container or bag with the date to keep track of freshness. Properly stored, the patties will last in the refrigerator for up to 3 days.

• For longer storage, freeze the patties. Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours. This prevents them from sticking together.

• Once frozen, transfer the patties to a resealable freezer bag or airtight container. They can be stored in the freezer for up to 3 months.

• To reheat, thaw the frozen patties in the refrigerator overnight. Heat a skillet over medium heat and cook the patties for about 3-4 minutes on each side, or until heated through.

• Alternatively, you can reheat the patties directly from frozen. Place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until fully warmed.

• For a quick microwave option, place the thawed patties on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover breakfast sausage patties on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until they reach an internal temperature of 165°F (74°C). This method ensures even heating and maintains the juiciness of the sausages.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the sausage patties in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, or until heated through. This method gives the sausages a nice, crispy exterior while keeping the inside moist.

• Microwave Method: Place the sausage patties on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. This is the quickest method but may not provide the best texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the sausage patties in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through. This method gives a crispy exterior similar to the skillet method but with less oil.

• Steaming Method: Place the sausage patties in a steamer basket over boiling water. Cover and steam for about 5-7 minutes or until heated through. This method keeps the sausages moist and tender without adding extra fat.

• Sous Vide Method: Preheat your sous vide machine to 140°F (60°C). Place the sausage patties in a vacuum-sealed bag or a resealable bag using the water displacement method. Submerge the bag in the water bath and heat for about 30 minutes. This method ensures the sausages are evenly heated and remain incredibly juicy.

• Mixing bowl: A large bowl used to combine all the ingredients thoroughly.

• Skillet: A flat-bottomed pan used to cook the sausage patties evenly.

• Spatula: A tool used to flip the patties while cooking to ensure they are cooked on both sides.

• Measuring spoons: Used to measure out the precise amounts of spices and maple syrup.

• Measuring cup: Useful for measuring the ground pork accurately.

• Plate: To place the formed patties before cooking and to serve them once they are done.

• Knife: Handy for cutting and portioning the ground pork if needed.

• Cutting board: Provides a surface for any cutting or portioning tasks.

• Paper towels: Used to drain any excess oil from the cooked patties.

Prepare ingredients in advance: Measure and mix all spices the night before to save time in the morning.

Use a cookie scoop: Form uniform patties quickly by using a cookie scoop to portion the ground pork mixture.

Preheat the skillet: Start heating your skillet while forming the patties to reduce waiting time.

Batch cooking: Double the recipe and freeze extra patties for quick breakfasts later.

Non-stick parchment paper: Use parchment paper to separate patties before freezing to prevent sticking.