“This breakfast sausage, with multiple variations, will be your new favorite breakfast sausage that tastes better than the store-bought kind!”
1 lbground pork
2 tablespoonsbrown sugar
1 tablespoonlight corn syrup
1 tablespoonapple cider vinegar
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped rosemary
1 teaspoon finely crushed fennel seed
1⁄2 teaspoon finely crushed red pepper flakes
1 1⁄2 teaspoonssalt
1⁄2 teaspoonblack pepper
1⁄2 teaspoondried parsley
1⁄2 teaspoongarlic powder
1⁄4 teaspoonsmoked paprika
1⁄4 teaspoonground coriander
2 teaspoons finely chopped fresh sage
1⁄2 teaspooncayenne pepper
1 small finely chopped fresno chili pepper
1⁄2 teaspooncrushed red pepper flakes
3 tablespoonspure maple syrup
1⁄4 teaspoonmaple extract (optional)
To make the sausage base, in a large bowl, mix together all of the ingredients until well-combined and as smooth as possible. Cover with plastic wrap and chill for at least 3 hours in the fridge, or overnight.
Portion out the sausage into rounds and pat out into thick patties. Set a large cast iron skillet over medium-high heat. Cook the sausage in batches, until browned on both sides, about 4 minutes per side.
To make sage sausage, add in the chopped sage to the sausage base from above and cook as directed.
To make hot sausage, add in the cayenne pepper, chili pepper, and red pepper flakes to the sausage base from above and cook as directed.
To make sage sausage, add in the maple syrup and maple extract (if using) to the sausage base from above and cook as directed.