Old Time Breakfast Sausage Food

OLD FASHIONED ENGLISH BREAKFAST SAUSAGE (OR SAUSAGE PATTIES)

Old Fashioned English Breakfast Sausage (Or Sausage Patties) image

This recipe was copied from a little sausage booklet and has been well enjoyed over the years. Make these for those special holiday weekend breakfasts. The aroma alone has everyone up waiting for breakfast to be served. You can double or triple the recipe as these freeze well.

Provided by Gerry

Categories Breakfast

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs pork (a good mix of fat and lean using a fine grind works best)
1 cup fine dry breadcrumb
2 -3 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon ground ginger
3/4 teaspoon ground sage
1/4 teaspoon thyme leaves
1/8 teaspoon ground allspice
1/2 cup ice water

Steps:

Place all ingredients in a large bowl,mixing well to assure spices are evenly distributed.
Form into patties, refrigerate several hours to allow spices to blend.
Fry over medium heat until well browned and cooked through, with no pink showing.
NOTE this mixture may be stuffed into small casings, making 3-4 inch links, your guests will be so impressed!

OLD TIME BREAKFAST SAUSAGE

Old Time Breakfast Sausage image

This old time recipe can be made as is or to your liking and tastes. I have also, doubled the recipe and used 1/2 pork and 1/2 turkey and added extra spices. This is easy and worth the effort. Very Tasty!

Provided by Colleen Sowa @colleenlucky7

Categories Meat Breakfast

Number Of Ingredients 7

Ingredients

3 pound(s) ground pork sausage (room temperature)
1 cup(s) onion (very finely minced)
1/4 cup(s) fresh parsley (very finely minced)
1 1/2 teaspoon(s) each: powdered sage, sweet basil
1/2 teaspoon(s) cayanne pepper
1 teaspoon(s) ground black pepper
1/4 teaspoon(s) salt

Steps:

In a large bowl or roast pan, put all ingredients in and mix together well with your hands.
Form into two logs about 3 inches in diameter. Wrap the logs in plastic wrap. Refrigerate 8 - 12 hours. Remove the logs one at a time from the refrigerator. Slice Patties about a half inch thick. Place on baking sheet and freeze. When they are totally frozen, put them in zipper bags with wax paper between the layers.
When ready to use, thaw the desired amount out. Cook over medium heat in a skillet for 5 minutes then turn over and cook 4 more minutes. Drain on paper towels and serve hot.

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 CASSEROLE

Breakfast Sausage Casserole image

Assemble Trisha Yearwood's Breakfast Sausage Casserole recipe from Trisha's Southern Kitchen on Food Network; let it sit overnight, then bake it in the morning.

Provided by Trisha Yearwood

Categories main-dish

Time 9h10m

Yield 12 servings

Number Of Ingredients 8

Ingredients

Butter, for greasing
1/2 loaf of sliced white loaf bread
1 pound fresh bulk pork sausage with sage
10 ounces sharp Cheddar, grated
2 cups half-and-half
1 teaspoon dry mustard
1 teaspoon salt
5 large eggs, lightly beaten

Steps:

Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
The next day, preheat the oven to 350 degrees F.
Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

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