American Style Breakfast Sausage

I am 97 per cent vegetarian.  That means that 3 per cent of me craves bacon, pepperoni pizza, and occasionally, Southern biscuits and sausage gravy.  It doesn't happen very often but when it does I fall off the vegetarian waggon and indulge.  There, I said it!  This brings me to American style breakfast sausage. 

I haven't found anything that resembles American sausage patties anywhere here in the U.K.  so I did some research and found three recipes that will help to fill that sausage-shaped void. Making your own breakfast sausage is easy to do, only takes a few store cupboard ingredients and some ground pork (minced pork as the Brits say).  Best of all there are no mysterious additives in the home made version. 

Here is Sausage Recipe I 

16 ounces ground pork 
1 teaspoon sea salt
1/4 teaspoon dried parsley
1/2 teaspoon cayenne pepper
1/2 teaspoon dried crushed sage
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes

Place all the ingredients into a large bowl and mix together.  Form into patties and fry over medium heat until the meat is completed cooked through. 

Sausage Recipe II

2 pounds ground pork
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon marjoram
1 Tablespoon brown sugar
1/8 teaspoon dried red pepper flakes
1 pinch of cloves.

Combine pork and spices, form into patties, follow the cooking instructions above.

Sausage Recipe III

16 ounces ground pork
1 teaspoon sea salt
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon nutmeg

Mix together ground pork and spices...  you know the rest. 

These recipes are all similar but a little different.  No matter which one you choose to make, always do a taste test.  Fry a tiny bit of meat and try it.  Then adjust the seasoning to suit your taste. You can make it hotter, add more herbs, or leave out the bits you don't like.  It's all up to you.

Of course,  breakfast sausage is also delicious on pizzas, made into meatballs for pasta,  added to quiches... but we will save those recipes for another day.