downsizingnow48
Elite Member
When the kids were still at home I sometimes made this for Sunday brunch, along with buckwheat pancakes and scrambled eggs. I will do the pancake recipe separately. I still make it for Mother's Day and some other special days.
For the breakfast sausage, we got tired of store-bought, pumped up with salt, fillers, and chemicals. It is easy to make from scratch.
1 lb ground pork. Need 20% fat, otherwise will be too dry.
1/2 teaspoon each:
salt
ground cayenne pepper
ground ancho pepper
black pepper
1/2 tablespoon each:
thyme
rosemary
marjoram
1 tablespoon sage
2 large forkfuls of honey
Mix it up by hand, roll into balls, flatten into 3" patties. Fry in corn oil. Do not overcook, just takes a couple minutes.
The ingredients can be adjusted in many ways to get the taste you want.
For the breakfast sausage, we got tired of store-bought, pumped up with salt, fillers, and chemicals. It is easy to make from scratch.
1 lb ground pork. Need 20% fat, otherwise will be too dry.
1/2 teaspoon each:
salt
ground cayenne pepper
ground ancho pepper
black pepper
1/2 tablespoon each:
thyme
rosemary
marjoram
1 tablespoon sage
2 large forkfuls of honey
Mix it up by hand, roll into balls, flatten into 3" patties. Fry in corn oil. Do not overcook, just takes a couple minutes.
The ingredients can be adjusted in many ways to get the taste you want.