Despite having every kind of sausage known to man here in Bavaria, there is no such thing as a pork breakfast sausage. As a matter of fact, sausage as we Americans know it is not served for breakfast. You may find a thin slice of ham, mortadella, salami or turkey at your hotel breakfast buffet, but if you crave Tennessee’s best or Bob’s boastful,you’ll be sorely disappointed.
With that in mind, I set about trying to create a breakfast patty that Dan and I could enjoy once in a while. The ground pork that is sold here is rather lean so I have added a bit of oil to keep the sausage moist when cooked. Certainly if you have a richer ground pork, you can leave it out.
Breakfast Sausage
A big cooked breakfast at our house is usually reserved for the weekends, but Dan is a huge fan of breakfast sandwiches. Something he can eat while reading email or organizing his day. They also keep him going on the road until he can stop for lunch. I make patties using a 1/4 cup measure, then freeze them and remove as needed. They have saved the day on many occasions! I find that making them a day in advance does a lot for improving the flavor as the herbs have a chance to meld. One other advantage to making them yourself is you can keep the patty nice and plump or squish it flat as a pancake to fit a slice of toast or an English Muffin.
Ingredients
- 1 Lb Ground Pork
- 1 Tsp Fennel Seeds well cracked
- 1 Tsp Salt
- 1 Tsp ground Black Pepper
- 1/4 Tsp garlic Powder
- 1 Tsp dried Sage Leaves or 1/2 tsp GROUND sage
- 1/4 Cup Cold Water or Dry White Wine
- 1 TBSP olive oil
Instructions
- Put all herbs and spices in a small bowl and with the back of a spoon crunch and smoosh them all together. Alternately you can use a small mortar and pestle like I use. Put the ground pork in a medium sized mixing bowl and add 1/3 of the spices. Now get your hands in there and righteously squeeze and squish it all together. Keep adding the spice/herb mix in small amounts squeezing and squishing as you go until everything is very well blended. It does take a little bit of patience to get it all combined and not have clumps of spice throughout the sausage. Doesn't take more than a minute or so. Cover and refrigerate overnight. Shape into patties. Whatever size suits your fancy. Fry 'em up or wrap and freeze for up to 3 months.
Tried this recipe?Let us know how it was!
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