Breakfast Sausage
Breakfast Sausage
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Votes: 2
Rating: 5
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Easy to make, and very good, I have made this on several occasions, I need to make this more often. Keep in mind, the longer you refrigerate this, up to 24 hours before cooking, the flavors will blend together better. Sage is the key ingredient in breakfast sausage. (Photos are credited to my friend Glenn Unflat, Thailand).
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Breakfast Sausage
Yum
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Easy to make, and very good, I have made this on several occasions, I need to make this more often. Keep in mind, the longer you refrigerate this, up to 24 hours before cooking, the flavors will blend together better. Sage is the key ingredient in breakfast sausage. (Photos are credited to my friend Glenn Unflat, Thailand).
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Add the pork and all the other ingredients to a mixing bowl.
  2. Mix everything together, use your hands and mix well. Refrigerate for 6 to 24 hours to allow the spices to blend well. The 24 hours is highly recommended.
  3. I was going to stuff sheep casings to make links but could not find my small funnel, so I went with patties instead, and are equally as good. I made 8 patties, layered with parchment paper and froze this batch, simply take out the patties you wish to use the day before and thaw in the fridge overnight.
  4. Fry in a skillet over medium heat for about 5 minutes per side or until juices run clear.
Recipe Notes

Minced pork will run about 100 Baht/kilo, making this about 50 cents per person for 6 people, add some fresh homemade hash browns and a couple of eggs, you have a nice breakfast for under $1 per person.

Adapted from an internet recipe.

First 3 photos provided by good friend, Glenn Unflat.
Thailand.

  1. This is an excellent recipe to start with if you are interested in making your own sausage patties.
    Very simple preparations. Recipe allows you the freedom to increase and lessen spice as you see fit. My family likes things on the hot side so we went with more ground Thai chili (still wasn’t enough!). Also recommend making the day before so the meat and spices have some time to mature.
    I also recommend going with the fattier ground pork. I used the leaner ground meat and while it was good, we all know fat adds flavor (and inches to your waistline).
    Next time I make a fresh batch I’m going to add some maple syrup in order to try and replicate the Jimmy Dean sausage.

    • Thanks for the comment, Glenn!

    • Glenn, I am grinding pork and beef here at the house now. For pork to make sausage, use fatty pork shoulder or butt (butt comes from the rear part of the shoulder) this makes excellent ground pork with good fat content for sausage.

  2. I would imagine that the combination of flavours in this mixture are a pure joy. A definite “must try” for me! 🙂

    • Let us know how it works out for you, go easy on the sage at first, you can always add more after a patty is cooked and taste tested.

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