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Breakfast Sausage

September 13, 2015 by Karen Giebel Leave a Comment

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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.

Sausage ingredients

Breakfast Sausage

A big cooked breakfast at our house is usually reserved for the weekends, but Dan is a huge fan of breakfast sandwiches. Something he can eat while reading email or organizing his day. They also keep him going on the road until he can stop for lunch. I make patties using a 1/4 cup measure, then freeze them and remove as needed. They have saved the day on many occasions! I find that making them a day in advance does a lot for improving the flavor as the herbs have a chance to meld. One other advantage to making them yourself is you can keep the patty nice and plump or squish it flat as a pancake to fit a slice of toast or an English Muffin.
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 28 minutes mins
Servings 6 1/4 cup patties

Ingredients
  

  • 1 Lb Ground Pork
  • 1 Tsp Fennel Seeds well cracked
  • 1 Tsp Salt
  • 1 Tsp ground Black Pepper
  • 1/4 Tsp garlic Powder
  • 1 Tsp dried Sage Leaves or 1/2 tsp GROUND sage
  • 1/4 Cup Cold Water or Dry White Wine
  • 1 TBSP olive oil

Instructions
 

  • Put all herbs and spices in a small bowl and with the back of a spoon crunch and smoosh them all together. Alternately you can use a small mortar and pestle like I use. Put the ground pork in a medium sized mixing bowl and add 1/3 of the spices. Now get your hands in there and righteously squeeze and squish it all together. Keep adding the spice/herb mix in small amounts squeezing and squishing as you go until everything is very well blended. It does take a little bit of patience to get it all combined and not have clumps of spice throughout the sausage. Doesn't take more than a minute or so. Cover and refrigerate overnight. Shape into patties. Whatever size suits your fancy. Fry 'em up or wrap and freeze for up to 3 months.
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Filed Under: Recipes Tagged With: Breakfast, Meat, Sandwich, Sausage

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Nice to meet you

Karen Giebel, the Journey GirlHello and "WELCOME" to the Journey Girl! I'm Karen, a happy, optimistic retired RN living out my dreams with my husband Dan up here in the back of the beyond in Ferry County, Washington. High up in the mountains just 20 miles from the border with British Columbia, Canada. I enjoy writing and sharing with my friends all about our lives raising Alpacas, growing our gardens, all the gorgeous birds and wildlife that surround us. Sharing stories of our daily lives as we travel this journey through life. Cooking is my passion and I solve all the world's problem while standing at my stove and I love sharing my recipes with you. I am glad you are all here with me today and every day. Journey on!

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