You know what I’ve always wondered? What makes breakfast sausage breakfast sausage?? So naturally, I had to do a little investigating.
To my dismay, I was not able to find a satisfying or clear answer to my question. Some people say higher fat content is what distinguishes breakfast sausage from regular sausage. Some people say it’s the simple seasoning, often including sage and pepper. Some people say it’s purely the fact that you eat it at breakfast.
I don’t know who is right, and I don’t know if there even is an answer. So I guess I can’t really call my breakfast sausage “classic”… but I will say that my recipe includes sage and pepper, which I kind of consider the distinguishing factor. I like to keep it simple, but I have offered a few optional spice/herb additions. The important part is to use good quality ground meat. No additives, no fillers, no preservatives, just the meat, in ground up form!
I like to make a big batch of breakfast sausages and have them ready to eat or snack on for the week. You can keep them in the fridge for about 5 days, and reheat them, add them to omelets, or crumble them up on top of a salad! They’re also great as an easy source of post workout protein in whole food form
- 1 lb ground chicken, pork or turkey
- 2 tsp dried sage
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp nutmeg
- ¼ tsp pepper
- ¼ tsp salt
- optional: ½ tsp fennel seeds, ¼ tsp cayenne, 1 Tbsp maple syrup
- Mix all the ingredient thoroughly.
- Form into 6-8 patties by rolling into balls then flattening them.
- Heat a non-stick skillet over medium heat, or add 1 Tbsp coconut oil to a regular pan.
- Fry the patties for 3-4 minutes per side, until golden brown and cooked through.