Had some ground pork in the freezer that I had to use, so I made these last weekend, browned them up just a little, and put them in the fridge.
One work night this week, I browned them a bit more while heating them up, and served them up with fried eggs, seeded rye, and frozen hash browns - breakfast for dinner!
Lee
Homemade Breakfast Sausage Patties
(adapted from “Great Sausage Recipes and Meat Curing” by Rytek Kutas)
1 ½ lb ground pork
1 T. salt
½ teas white pepper
1 heaping tablespoon rubbed sage
½ teas ginger
½ teas nutmeg
½ teas thyme
½ teas red pepper flakes
Mix everything together with clean hands. Refrigerate overnight, to marry flavors.
Form patties and cook in a Pammed frying pan, slowly over low heat, until patties are lightly browned, but cook through.
One work night this week, I browned them a bit more while heating them up, and served them up with fried eggs, seeded rye, and frozen hash browns - breakfast for dinner!
Lee
Homemade Breakfast Sausage Patties
(adapted from “Great Sausage Recipes and Meat Curing” by Rytek Kutas)
1 ½ lb ground pork
1 T. salt
½ teas white pepper
1 heaping tablespoon rubbed sage
½ teas ginger
½ teas nutmeg
½ teas thyme
½ teas red pepper flakes
Mix everything together with clean hands. Refrigerate overnight, to marry flavors.
Form patties and cook in a Pammed frying pan, slowly over low heat, until patties are lightly browned, but cook through.
