Breakfast Sausages Food

BREAKFAST SAUSAGE PATTIES

Breakfast Sausage Patties image

Provided by Food Network Kitchen

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound ground pork (not lean)
1 tablespoon packed brown sugar
4 teaspoons finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
1/2 teaspoon ground ginger
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Steps:

Mix the pork, brown sugar, sage, thyme, ginger, cayenne, 1 1/2 teaspoons salt, 1 teaspoon black pepper and 2 tablespoons water in a large bowl. Form into 2-inch patties; transfer to a baking sheet, cover and refrigerate at least 1 hour or overnight.
Preheat the oven to 300 degrees F. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat; add half the sausage patties and cook, flipping once, until browned, about 5 minutes. Transfer to a baking sheet. Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining patties. Transfer the patties to the oven and bake until cooked through, 3 to 5 minutes.

BREAKFAST SAUSAGE

Breakfast Sausage image

Make a batch of Alton Brown's homemade Breakfast Sausage for Food Network.

Provided by Alton Brown

Categories main-dish

Time 1h45m

Yield 2 pounds or 16 (2-inch) patties

Number Of Ingredients 11

Ingredients

2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
1/2 pound fat back, diced into 1/4-inch pieces
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon light brown sugar
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes

Steps:

Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.

BREAKFAST SAUSAGE

Breakfast Sausage image

Makes a delicious, homemade breakfast sausage using ground pork and an assortment of spices.

Provided by Lee Fogle

Categories Meat and Poultry Recipes Pork Sausage

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon dried marjoram
1 tablespoon brown sugar
⅛ teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork

Steps:

In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).

Nutrition Facts : Calories 409 calories, Carbohydrate 2.7 g, Cholesterol 109 mg, Fat 32.2 g, Fiber 0.3 g, Protein 25.6 g, SaturatedFat 11.9 g, Sodium 861.2 mg, Sugar 2.2 g

VEGAN BREAKFAST SAUSAGES

Vegan Breakfast Sausages image

From "Vegan Comfort Food" by Alicia Simpson. I slightly modified it. This is the best faux sausage I've found! I have finally stopped buying veggie sausages! Hallelujah! Recipe makes a ton, but halves easily. And so inexpensive comparatively!

Provided by Nikoma

Categories Breakfast

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 16

Ingredients

2 cups vital wheat gluten
1/2 cup nutritional yeast
1/2 cup chickpea flour (or soy flour)
2 teaspoons onion powder
1 tablespoon whole fennel seed
1 1/4 teaspoons pepper
2 teaspoons paprika
1/4 teaspoon cayenne
1 teaspoon oregano
1/2 teaspoon sea salt
1/4-1/2 teaspoon allspice
2 teaspoons garlic powder
2 1/4 cups water
3 tablespoons vegan worcestershire sauce (there are several recipes on this site!)
3 tablespoons olive oil
1 tablespoon Braggs liquid aminos or 1 tablespoon soy sauce

Steps:

Combine all dry ingredients in a large bowl.
In separate bowl whisk all the wet ingredients.
Stir the wet into dry and mix lightly until combined and spongy dough forms.
Form 1/4 to 1/3 cup of dough at a time into a small log about 6 inches long. INDIVIDUALLY wrap in aluminum foil (tightly, twisting the ends at the top and bottom like sausage casings. If they aren't wrapped tight enough they will burst out.
When they are all wrapped up arrange them into a steamer basket over boiling water, and steam for 30 minutes.
Cool, and remove from foil. Keeps in the fridge for up to a week. I freeze mine and take out as needed.
What you have here when you're done is equal to raw sausage! Is isn't done yet! :) I like to saute it in a little oil in a cast iron skillet. It also crumbles up swell for tofu scrambles etc. Or slices for sausage and peppers. Sometimes after I unwrap these I immediately throw them in the oven with a little oil for another 10-15 minutes to crisp up the "skin".
Note - I don't have a steamer. I use a strainer fitted over the top of a pot making sure the bottom of the strainer doesn't touch the water in the bottom of the pot. Then cover with a lid.

Nutrition Facts : Calories 46.4, Fat 2.6, SaturatedFat 0.3, Sodium 63.7, Carbohydrate 4.1, Fiber 1.9, Sugar 0.3, Protein 2.6

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