Try this Bills Breakfast Sausage recipe, or contribute your own.
- Carbohydrate 20.335757480004 g
- Cholesterol 326.5865064 mg
- Fat 96.518133203 g
- Fiber 3.20685000085831 g
- Protein 77.903672056 g
- Saturated Fat 35.817061019 g
- Serving Size 1 1 Serving (479g)
- Sodium 266.8914772 mg
- Sugar 17.1289074791457 g
- Trans Fat 8.95494043900001 g
- Calories 1272 calories
Step-by-step
- This recipe is specific for pork ground from the tri-tip (cushion) or pork shoulder with all outside fat trimmed-off. Have your butcher make at least the first grind.
- Mix dry spices. Sprinkle over pork. Add liquid. Mix well and refrigerate for at least an hour.
- You might want to fry or microwave a silver dollar size patty and taste it for your preference. I have a tendency to undersalt food for most peoples taste.
- At the same time, people with families have the big McD with sausage-egg muffins as the food of choice for teenagers. I cannot digest that much fat anymore. We know it is PIC to serve it at home. So this recipe was developed in order to do a reasonably healthy version of sausage, eggs, and muffins.
- I typically cook the sausage patties in advance, then freeze them. But they microwave well, also. I cook the egg in the microwave (after first piercing the yolk, of course.
- I usually try to buy pork tri-tip (cushion) for about $1.39 per pound and have the butcher trim the fat from the outside, then grind it. This gives you ground pork with about 15 percent fat content. The best way to test your seasonings is to make a small patty and either fry or microwave it. Adjust the seasoning to your taste rather than mine.
- The basic spice proportions will also mix well with ground chicken or turkey. They used to be inexpensive, but with anything that is claimed to be lean, are now higher priced than pork
Sensory Profile and Composition
Crisp exterior edges give way to a tender, aromatic interior seasoned with sage, cayenne, and coriander. Ground pork shoulder or tri-tip provides the ideal protein base when trimmed completely of exterior fat to target a fifteen percent fat content. White pepper supplies sharp heat without the dark specks of black pepper, keeping the visual appearance uniform across every browned patty. Ground rosemary and sage release volatile oils when warmed, embedding herbal fragrance throughout the meat mixture before cooking begins.The Importance of Testing and Chilling
Resting the seasoned meat mixture in the refrigerator for at least sixty minutes allows salt and spices to penetrate deeply into the muscle fibers. Raw pork proteins cross-link during this chilling window, creating a cohesive sausage texture that holds together during pan-frying rather than crumbling apart. Frying a small silver-dollar test patty before committing the full batch prevents under-salting or spice imbalances. Adjust quantities after tasting this small sample to match personal preference for heat or salinity.Accompaniments and Storage Methods
Acidic preserves, toasted English muffins, and runny egg yolks balance the rich, fatty profile of pork sausage. Dry sherry or vermouth introduced during mixing adds subtle fermented acidity that cuts through the pork fat during cooking. Cooked patties freeze successfully for meal preparation, maintaining their structural integrity when reheated later in a microwave. Raw patties portioned in advance can also be held in refrigeration for up to forty-eight hours prior to cooking.
