I developed this recipe because there are very few places in my city where I can find country or breakfast sausage that does not contain high fructose corn syrup or other questionable additives. Luckily, we have an amazing, local butcher with hormone, antibiotic, and additive free meats that I can use as a base in my search for a satisfying breakfast sausage.
I like to make a large batch of sausage patties, cook, and freeze them for later use. One of my favorite quick and easy breakfasts is to steam a cup of kale, toss it with a dash of salt and pepper, and reheat one of these sausage patties. It takes less than 10 minutes.
- 2 pounds hormone and antibiotic free ground pork
- 1/2 cup of chopped sage
- 1/8 cup organic maple syrup
- 2 tsp salt
- 2 tsp pepper
- 1 minced clove garlic (optional)
- 1 tsp red pepper flakes
Finely chop 1/2 cup of fresh sage leaves. Add to a large mixing bowl. Add your pork sausage. Pour in 1/4 cup of organic, maple syrup. Add the salt and pepper, and your optional garlic and/or red pepper flakes. Mix thoroughly. I like to use my hands, in guarantees a thorough mixing, but make sure to remove rings, bracelets, and watches to avoid grossness later.
When mixed, grab about a golf ball sized amount of the sausage blend and pat into a flat patty. Place in a skillet and repeat until the skillet is full. heat at med-high for about 3-4 minutes until the underside is nicely browned, and then flip all of your sausage patties over. Press down on each patty with a spatula to further flatten. Cook until both sides are browned. Possibly another 4-5 minutes.
Makes about 14 medium sized patties.