“This breakfast sausage, with multiple variations, will be your new favorite breakfast sausage that tastes better than the store-bought kind!”
Base1 lbground pork2 tablespoonsbrown sugar1 tablespoonlight corn syrup1 tablespoonapple cider vinegar2 teaspoons finely chopped fresh thyme1 teaspoon finely chopped rosemary1 teaspoon finely crushed fennel seed1⁄2 teaspoon finely crushed red pepper flakes1 1⁄2 teaspoonssalt1⁄2 teaspoonblack pepper1⁄2 teaspoondried parsley1⁄2 teaspoongarlic powder1⁄4 teaspoonsmoked paprika1⁄4 teaspoonground coriander
Sage2 teaspoons finely chopped fresh sage
Hot1⁄2 teaspooncayenne pepper1 small finely chopped fresno chili pepper1⁄2 teaspooncrushed red pepper flakes
Maple3 tablespoonspure maple syrup1⁄4 teaspoonmaple extract (optional)
DirectionsTo 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.
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