I love sausage, almost as much as I love bacon, and that’s saying something!
Have you looked at the labels on breakfast sausage lately? It’s almost impossible to find sausage without MSG or corn syrup, or an array of other ingredients you can’t pronounce (maybe it’s just me that can’t pronounce them, but either way, I don’t want to eat them). So I did a little research and then started experimenting with spices. I now have a nice blend that works great to make breakfast sausage patties, or to crumble up in your favorite breakfast dish. (we love sausage gravy and biscuits)
Then mix the blend into 2 pounds of ground pork.
These sausage patties were wonderful on my homemade whole wheat biscuits.
- 11/2 teaspoons rubbed sage
- ½ teaspoon thyme
- 1 teaspoon ground pepper
- 11/2 teaspoon sea salt
- 11/2 teaspoon parsley flakes
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground nutmeg
- Stir the spices together and mix into 2 pounds of ground pork. You can cook it right away but it tastes better if you refrigerate it for 3 to 24 hours to let the flavors blend together.
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