Spicy Breakfast Sausage Patties Food

SPICY BREAKFAST SAUSAGE PATTIES

Steps:

• Combine ground pork, sage, salt, crushed red pepper, marjoram, black pepper, onion powder, and thyme leaves in a large bowl; mix until evenly combined. Form mixture into 10 small patties.
• Heat oil in a large skillet over medium-high heat. Working in batches, cook patties for 3 minutes. Flip and cook 3 minutes more or until juices run clear. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C). Transfer patties to a paper towel-lined plate to absorb any excess grease.

HOMEMADE BREAKFAST SAUSAGE PATTIES

Steps:

• In a large bowl, mix everything together. The best way is to use your hands and really mix it all together. You can also use your stand mixer with the paddle attachment.
• There are a few different ways you can do this. I like to use a large cookie scoop / ice cream scoop. I lightly pack the meat into the scoop, release the scoop, then flatten it with my palm. Alternatively, you can just divide the meat into 12 rough balls, and shape each ball into a sausage patty. Lastly, you can also roll out the meat between parchment paper, then cut the sausages with a round cookie cutter / lip of a cup.
• Make 12 equal sized sausage patties. I make them about 1-inch thick if I am going to cook them straight away, but you can make according to your preference.
• If you are going to freeze half the batch, make the ones you are going to freeze no thicker than 1/2-inch, if you plan on cooking from frozen. Otherwise, you will need to defrost the sausage patties before cooking.
• Heat some oil in a non-stick skillet over medium-high heat. Add the patties (you might need to do it in batches) and cook the first side for about 3-4 minutes, or until browned. Flip then cook the other side until browned and the sausage is cooked through.The most reliable way to to check if a sausage patty is cooked through is to use an instant read thermometer. The internal temperature of each sausage patty should be 160°F / 71°C.
• If you are cooking from frozen, follow the same instructions, but you will need to slightly increase the cooking time. If the sausages are browned but not cooked through, turn the heat down and finish cooking.

SPICY SAUSAGE PATTIES

Steps:

• Crumble pork into a large bowl. Sprinkle with seasonings; mix well. Shape into four 3-in. patties., In a large skillet, cook patties over medium heat for 5-6 minutes on each side or until a thermometer reads 160°. Drain on paper towels.

SUNNY'S SWEET AND SPICY BREAKFAST SAUSAGE

Steps:

• In a small bowl, combine the brown sugar, onion powder, garlic powder, crushed red pepper, fennel seed, paprika, 1 teaspoon of salt, and 1/4 teaspoon pepper.
• Break the beef into chunks and add to a large bowl. Sprinkle the seasoning evenly over the top then with your hand gently mix the beef until the seasoning is evenly distributed. Divide the mixture into 8 even portions and roll gently into balls. Place back in the bowl and refrigerate for at least 1 hour.
• Remove the sausage from the refrigerator and one by one place each ball between 2 sheets of parchment paper. Using a meat pounder, flatten out the sausage balls into 1/8-inch thick patties.
• In a large saute pan or griddle over medium-high heat, add the olive oil and cook the sausage patties in batches. Sear on one side until caramelized and golden on the bottom, about 2 minutes, then flip to cook just a minute more on the other side.

SPICY SAUSAGE PATTIES

Steps:

• In large bowl, beat egg until foamy.
• Add pork, breadcrumbs onion, garlic, chili powdeer, hot pepper sauce, salt and pepper, oregano, cinnamon, cumin and cloves.
• Mix well.
• Divide mixture into 8 equal portions.
• Form into patties.
• Place on roasting rack.
• Cover with paper towel and microwave on HIGH for 2 minutes.
• Turn patties over.
• Microwave covered with paper towel at HIGH for 3 minutes or until cooked through, rotating rack once.

SPICY TEMPEH BREAKFAST SAUSAGE

Steps:

• Finely chop tempeh and add to a mixing bowl (or a food processor) along with remaining ingredients.
• Mix with clean hands (or pulse in the food processor) until very thoroughly combined. The texture should resemble sausage.
• Taste a small amount and adjust flavor as needed, adding more cayenne pepper or red pepper flake for heat, salt and pepper for overall flavor, brown sugar for sweetness, or paprika for smokiness.
• Cover and refrigerate for at least 2 hours, preferably 24 hours, and up to 3 days to allow the flavors to develop.
• When ready to cook, line a 1/3 cup measuring cup with plastic wrap or parchment paper and fill with "sausage." Fold plastic wrap or parchment over the top and pack down. Then gently remove and set on a clean plate. Press down to form a 1/2-inch thick disc. Repeat until the mixture is used up - about 5 "sausages" (amount as original recipe is written // adjust if altering batch size)
• Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil (or enough to coat the surface) and add only as many patties as will comfortably fit in the pan. Sprinkle with a bit more salt and pepper. (If trying to cut back on oil, see notes for baking instructions.)
• Cook for 3-4 minutes or until the underside is browned. Then gently flip (they can be fragile) and cook on the other side for 3-4 minutes more or until the underside is browned.
• Serve immediately. Store leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. You can also make patties ahead of time (up to 1 month), freeze (uncooked), and then thaw before cooking.

SPICY BREAKFAST SAUSAGE

Steps:

• Pour water in bowl and add spices. Stir until well combined.
• Add pork and mix until well combined.
• Cover bowl and refrigerate overnight.
• Form patties or fill casings and fry over medium heat.
• Serve and enjoy!

VENISON BREAKFAST SAUSAGE

Steps:

• Stir the seasonings into the bacon fat.
• Break apart the venison in a bowl, and pour the seasoning mixture over the meat. Using your fingers, gently mix together.
• Form into patties and fry for 2-3 minutes per side over medium heat.

SPICY SAUSAGE PATTIES

Steps:

• In a bowl combine well the pork butt, the pork fat, the garlic paste, the pepper, the sage, the thyme leaves, and the cayenne and chill the mixture, covered, overnight. Divide the mixture into 16 balls and flatten each ball into a 1/3-inch-thick patty. In a large skillet heat the oil over moderate heat until it is hot but not smoking, in it fry the patties in batches for 4 minutes on each side, or until they are golden brown and no longer pink within, and drain them on paper towels. Transfer the patties to a serving plate and garnish them with the thyme sprigs.

HOMEMADE SPICY TURKEY SAUSAGE

Steps:

• Prepare the smoker. In a large mixing bowl, add the turkey. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the turkey with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used to grind the meat. Stuff half of the mixture into 1 1/2-inch casings, forming 6-inch links. Form the remaining into 3 (1/2 pound) patties. You can either use the sausage fresh or smoke the sausage. For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes.