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!
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!
