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Country Sage Breakfast Sausage

October 19, 2015 by Karen Giebel Leave a Comment

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It is with great excitement that I can announce “we have a winner!” After numerous false starts, “whoopses” and “good grief, what have I done this time,” Dan has declared this sausage as “spot on!” I even cooked it for him 2 days in a row to see if he changed his mind, but he was one happy camper. The addition of ground Coriander closed the missing link, plus I believe I found the right proportion of the other herbs and spices. I found it equally delicious. With just a touch of cayenne to provide a little interest, this recipe is now in the permanent collection with 4 stars identifying it as the best country breakfast sausage! We are looking forward to using it to make “the best” sausage gravy and biscuits.

*** You will never find me making hot pepper anything. Nope, not ever! But, if you’re a fan, feel free to add another 1/4 tsp of cayenne to the mix.

**Making this sausage the day before you’re going to use it gives the flavors time to meld, which in turn makes it even yummier!

fried eggs

Served with Home fries, buttered toast and “not so easy over” eggs. One of these days, I’ll get the eggs right!

Country Sage Breakfast Sausage

Country Breakfast Sausage at it's best! No one flavor seems to dominate this sausage which is just how we like it. Sage and coriander with a hint of cayenne make this come together for a delicious addition to your breakfast menu! I make sausage now because we can't get American style sausage in Bavaria, but I'll still be making this when we return to the good ol US of A!
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Prep Time 15 mins
Cook Time 10 mins
Total Time 33 mins
Servings 4 people

Ingredients
  

  • 16 ounces Ground Pork
  • 1 Tsp Salt
  • 1/2 Tsp rubbed Sage I used a sort of "rounded" 1/2 Tsp.
  • 1/2 Tsp Dried Parsley
  • 1/4 Tsp ground Coriander
  • 1/4 Tsp ground Black Pepper
  • 1/4 Tsp crushed Red Pepper Flakes
  • 1/4 Tap Cayenne Pepper

Instructions
 

  • In a small mortar with pestle or a small bowl and a teaspoon, smoosh up the salt, pepper, sage, coriander, parsley, Crushed Red Pepper and Cayenne.
  • In a medium size mixing bowl add the seasonings a little at a time and mix them in until well combined. What you don't want is clumps of seasoning. I just found adding them slowly does the trick.
  • Cover the mixture well and store in the refrigerator overnight or up to 2 days. If longer storage is needed, the sausage mix freezes very well. I used a 1/4 cup measure and scooped out nice little portions, rolled them into balls, then flattened them. Cook over medium low heat in a fry pan for 5 minutes, then flip 'em over and cook another 5 minutes or until done. Be prepared to eat more than you planned!
Tried this recipe?Let us know how it was!

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Filed Under: Recipes Tagged With: Breakfast, Meat, Sage, 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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