Despite having every kind of sausage known to man here in Bavaria, there is no such thing as a pork breakfast sausage. As a matter of fact, sausage as we Americans know it is not served for breakfast. You may find a thin slice of ham, mortadella, salami or turkey at your hotel breakfast buffet, but if you crave Tennessee’s best or Bob’s boastful,you’ll be sorely disappointed.
With that in mind, I set about trying to create a breakfast patty that Dan and I could enjoy once in a while. The ground pork that is sold here is rather lean so I have added a bit of oil to keep the sausage moist when cooked. Certainly if you have a richer ground pork, you can leave it out.