Cook's Country Homemade Breakfast sausage
- Number of Servings: 16
Ingredients
2pounds ground pork 1 garlic clove, minced1tablespoon maple syrup2teaspoons dried sage1/2teaspoon dried thyme1teaspoon salt1 1/2teaspoons pepper1/8teaspoon cayenne pepper2tablespoons unsalted butter
1. MIX SAUSAGE Combine pork, garlic, syrup, sage, thyme, salt, pepper, and cayenne in large bowl. Gently mix with hands until well combined. Form mixture into 2 1/2-inch patties, about 1/2 inch thick. (You should have 16 patties.)
2. BROWN SAUSAGE Melt 1 tablespoon butter in large nonstick skillet over medium heat. Cook half of patties until well browned and cooked through, 3 to 5 minutes per side. Transfer to paper towel-lined plate and tent with foil. Wipe out skillet. Repeat with remaining butter and patties. Serve.
MAKE AHEAD: The raw sausage patties can be refrigerated, covered, for 1 day or frozen for up to 1 month. To cook frozen patties, proceed with step 2, cooking patties for 7 to 9 minutes per side.
Serving Size: 1 patty
Number of Servings: 16
Recipe submitted by SparkPeople user BONMARCHE.
2. BROWN SAUSAGE Melt 1 tablespoon butter in large nonstick skillet over medium heat. Cook half of patties until well browned and cooked through, 3 to 5 minutes per side. Transfer to paper towel-lined plate and tent with foil. Wipe out skillet. Repeat with remaining butter and patties. Serve.
MAKE AHEAD: The raw sausage patties can be refrigerated, covered, for 1 day or frozen for up to 1 month. To cook frozen patties, proceed with step 2, cooking patties for 7 to 9 minutes per side.
Serving Size: 1 patty
Number of Servings: 16
Recipe submitted by SparkPeople user BONMARCHE.
Nutritional Info Amount Per Serving
- Calories: 159.4
- Total Fat: 12.7 g
- Cholesterol: 42.8 mg
- Sodium: 177.3 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.0 g
- Protein: 9.6 g