Sage Breakfast Sausage Recipe
- 1 lb. lean ground pork
- 1/2 tbsp. brown sugar
- 1 tsp. dried sage
- 1 tsp. kosher salt
- 1/2 tsp. fresh ground black pepper
- 1/8 tsp. dried marjoram
- 1/2 tsp. paprika
- A pinch of ground nutmeg or allspice
Begin by grinding the meat using the coarse plate of your KitchenAid food grinder, then spread the ground meat out on a sheet pan and sprinkle the spices evenly over the meat. Mix the ingredients either by hand or in your KitchenAid stand mixer.
Form the meat into small meatballs, approximately 1/2 inches in diameter and then flatten into a patty shape. At this point, you can either freeze or fry your sausage patties.
To freeze, place your patties flat into a freezer bag and store until ready to cook. According to www.FoodSafety.gov, you should use the frozen sausage within two months.
If you are ready to fry up your fresh sausage, simply add a bit of vegetable oil to a medium-hot skillet and fry on both sides until browned. Since the sausage is lean, be sure not to over cook.