Homemade Breakfast Sausage



This recipe is for those folks who want to know what is in their breakfast sausage.  I have also used ground lean turkey with this recipe and it is delicious.  
For company, try baking the sausage to simplify preparation.   The directions call for making a roll and slicing it; I patty mine in 2 ounce patties – they take about 5 minutes on each side over medium low heat.             
                           Indiana Farm Sausage
  2          pounds  ground pork -- room temperature
     1/3    cup  onions -- finely chopped
  2          teaspoons  fresh parsley -- finely minced
  1          teaspoon  dry sage
  1          teaspoon  dried basil
  1          teaspoon  marjoram
  1          teaspoon  chili powder
  1          teaspoon  black pepper
     1/2    teaspoon  ground red pepper
  2          dashes  dried thyme
  • ·        Combine lightly.  Shape into 2 logs 6" long and 2" in diameter.  Wrap tightly and chill overnight.  Slice into 1/2" thick rounds and fry 3-4 minutes on each side over medium low heat.
  • ·        Or shape into large, marble-size balls.  Freeze if desired.  To serve, bake from frozen on a rack, starting in a cold oven, for 20 minutes at 325°.
Alternately, crumble 1/2 pound sausage, add 1 tbsp fine onion, cook.  Drain all but 2 tbsp fat, add 2 tbsp flour, cook 1 minute, add 1 cups milk, 1/8 tsp nutmeg, 1/8 tsp poultry seasoning, dash Tabasco and dash Worcestershire.  Cook as gravy and serve over 4 biscuits.  Serves 2.
"Cooking from Quilt Country "
Yield:  "2 pounds"
Per Serving: 304 Calories; 24g Fat (72.6% calories from fat); 19g Protein; 1g Carbohydrate; trace Dietary Fiber; 82 mg Cholesterol; 67mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 3 Fat.

1 comment:

  1. I no longer buy prepared sausage because I like to know what goes into it, and most of what's available ready-made contains way too much fat.

    I'll try this recipe, but use ground turkey in place of the pork.

    This will be a great recipe to double and freeze!

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