Whereas breakfast sausages like these from Jimmy Dean are ubiquitous at American grocery shops, ditching store-bought in favor of your individual sausage mix is straightforward and supremely worthwhile. Plus, it opens up a world of customization.
Should you don’t eat pork otherwise you’re merely not into pork sausage, swap in floor beef or floor turkey (darkish meat, please). Out of recent thyme and sage? Substitute 1 tsp. every of the dried herbs, as author Alyse Whitney suggests in her ode to this recipe, or a pair shakes of your favourite herb-and-spice mix. In contrast to the Italian sausage you’ll use in a ragù, breakfast sausage ought to be a bit candy and pack a bit of warmth, however should you prefer it sweeter or hotter, you possibly can tweak the quantity of sugar and chile flakes you add to the bottom meat. You might additionally swap in maple syrup or honey to alter up the flavour. Or, for an additional spicy sausage, add a little bit of cayenne pepper.
In contrast to burger patties, which require a delicate hand, you actually wish to work the meat right here. You’re trying to emulsify the fats with the flavorings. For finest outcomes, ask your butcher to run a recent piece of pork shoulder by the meat grinder and maintain it chilly till you’re prepared to combine.
To make your mornings simpler, handle the prep time prematurely. You’ll be able to form the patties and refrigerate them in an hermetic container for as much as two days or freeze them for a month. Serve the cooked sausage patties with fried eggs and toast, crumble them up for the all time sausage gravy, or slide them right into a breakfast sandwich with English muffins, eggs, and American cheese.