Farmhouse Breakfast Sausage

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Servings: 2 Difficulty: Intermediate
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Hearty, herb-spiced pork patties with authentic farmhouse flavor
Farmhouse Breakfast Sausage recipe image
Farmhouse Breakfast Sausage recipe image
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Farmhouse Breakfast Sausage

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 1098.7

Description

These Farmhouse Breakfast Sausages bring the warmth and comfort of a rustic morning to your kitchen. Made with fresh, coarsely ground pork butt, they are generously seasoned with aromatic dried sage, thyme, and a hint of cayenne for a gentle kick. The result is a juicy, tender patty that offers a perfect balance of savory herbs and rich meat flavor. Whether you prefer them as thick patties or stuffed into casings for traditional links, this recipe captures the essence of old-fashioned country cooking. They are incredibly versatile, perfect for serving alongside scrambled eggs, hash browns, or toasted bread. The simple ingredient list makes this an accessible yet impressive dish for weekend brunches or hearty weekday breakfasts.

Ingredients

Directions

  1. In a large mixing bowl, combine the coarsely ground pork butt with 1 teaspoon salt, 3/4 teaspoon freshly ground black pepper, 1 1/2 teaspoons dried leaf thyme, 1/4 teaspoon red (cayenne) pepper, and 1 teaspoon crumbled dried sage leaves.
  2. Using your hands or a sturdy spoon, thoroughly blend the spices into the meat until evenly distributed.
  3. Cover the bowl with plastic wrap and refrigerate the mixture overnight to allow the flavors to meld together.
  4. When ready to cook, remove the meat from the refrigerator. Shape the mixture into 4 even patties, approximately 1/2 inch thick.
  5. Heat a heavy skillet over medium heat. Add the sausage patties to the dry skillet.
  6. Cook the patties for 5 to 7 minutes per side, turning once, until browned and cooked through to an internal temperature of 160&# 194;°F (71ðC).
  7. Serve hot with your favorite breakfast sides.
  8. Optional: For link sausages, soak salted casings in cold water to remove excess salt. Flush the inside with cold water using a faucet attachment.
  9. Load the meat mixture into a sausage stuffer or a large pastry bag fitted with a 1/2-inch tip.
  10. Slip the casing over the tip and gently press the meat into the casing, forming links 20 to 24 inches long. Tie off ends with kitchen twine.
  11. Prick any air bubbles with a pin, then cook the links in the skillet as described above, turning frequently to ensure even browning.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1098.7kcal
% Daily Value *
Total Fat 63.6g98%
Saturated Fat 22.7g114%
Cholesterol 363.2mg122%
Sodium 281.5mg12%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 122.6g246%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: breakfast, sausage, pork, sage, thyme, farmhouse, german, patties, homemade, brunch, meat, spiced, morning, hearty, simple, comfort food, ground pork, herbs, pan-fried, traditional
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