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Breakfast Sausage

Breakfast Sausage

  • Category: Breakfast
  • Cuisine: French

Description

Makes 8 patties

I’ve modified Alton Brown’s recipe for classic breakfast sausage by increasing the sage and removing the refined sugar. For sausage with a milder flavor, reduce the amount of sage to 1 tablespoon. These sausages are perfect served with the Green Frittata (page 80) and Salsa Verde (page 89).

Ingredients

  • 1 1/2 pounds organic ground pork or turkey
  • 2 tablespoons minced fresh sage
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon honey
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil

Instructions

  1. In a large bowl, combine the ground pork, sage, rosemary, honey, salt, and pepper, using your hands to mix the ingredients thoroughly.
  2. Using a 1/3-cup measuring cup, form the mixture into 8 patties, each about 21/4 inches in diameter.
  3. Heat the olive oil in a large skillet over medium-low heat. Cook the patties, turning them once and gently pressing them down to flatten, for 5 to 8 minutes per side, until golden brown and crispy. Transfer the patties to a paper towel–lined plate and serve.