How To Make Breakfast Sausage Patties~Homemade Pork Breakfast Sausage Recipe~Noreen's Kitchen. A couple weeks back, I shared a recipe for a homemade breakfast sausage seasoning. Now I want to share my super quick and easy, homemade breakfast sausage! This is super quick because we are using ground pork from the store and seasoning it up with my homemade blend along with some super cold water and some salt. That's it! You can, of course, add some red pepper flakes or additional flavorings, such as sauteed onions and peppers if you like. You are the captain of your sausage patties! I think, no matter how you mix this up, you are going to love it!
My seasoning is a bit on the sweeter side. If you enjoy the maple flavored sausage that is offered from the store or if you like to dip your sausage in maple syrup when you have your pancakes, then this sausage is going to appeal to you. If you don't like that sweetness, then you can reduce the amount of brown sugar in the initial seasoning recipe or you can leave it out altogether! No worries!
If you don't like pork or cannot eat pork for medical reasons or choose not to eat pork for religious or other reasons, then you can easily sub out the pork for ground chicken, turkey or other meat that you prefer. This will make a great sausage no matter the protein you choose. You can even grind your own if that is something you want to do. I get really great pork prices in my area so it is just easy to buy the ground pork and it gets the job done super fast!
I mixed four pounds of sausage with about 1/2 cup of seasoning and about 1/2 cup of super cold water. You can also use ice water. The reason for the cold water is to get the consistency right without ending up with broken down fat. The fat will start melting with the warmth of your hand and handling. So we want the pork fat to stay somewhat solid during the preparation process. Additionally the water adds moisture to the mix and this will help later with the final cooking to give you a moist and tender sausage patty.
I did not add salt to my seasoning blend. The reason for this is that I prefer to salt as I go and adding salt to the blend can end up over salting your sausage. I also love to develop salt free versions for a friend of mine who has to maintain a very low sodium diet. This helps her to enjoy lots of normal foods without feeling deprived. I added about 1 1/2 tablespoons of salt to 4 pounds of ground pork. This is up to you. You can add more or less depending on your taste and your dietary needs.
You can take this sausage a step further if you like. I have shared a very basic recipe for this quick version of homemade breakfast sausage. But you could also add sauteed and cooled apples and onions, a healthy dose of red pepper flakes or whatever you love in your sausage.
I used half of the mixture to form small patties and cooked them in my iron skillet over medium high heat until they were ready to eat. This took about 20 minutes as I had to do this in batches because all ten patties would not fit in my skillet at once. I placed the remaining 2 pounds of sausage in a freezer bag and removed as much air as possible. Then I put that bag inside of another bag to protect it further while freezing. Be sure to mark your bag so you know what it is the next time you come across it in your freezer diving expeditions!
The last thing I want to mention is this. Many sausage recipes will tell you that you must cure your sausage mixture before you ever consider cooking it. I agree curing, or allowing the mixture to sit for a number of hours is important in developing flavors, is important. However I wanted to have my sausage on this night (that was pancake Tuesday, or the day before Ash Wednesday when this was filmed). So that is what I did. You can always choose to make up your sausage mix the day before or even two days before and then cook it up for your dinner. Freezing the extra will allow it to cool there as well. Permeating the meat with all those awesome flavors!
I hope you give making homemade breakfast sausage a try and I hope you love it!
A printable version of this recipe can be found on my website here:
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