Tasty and very easy, although it does benefit from being made the night before so that the salt and herbs can work their magic. At its simplest, American breakfast sausage is just ground pork with salt, herbs, and pepper of some sort. This batch was made from the following:
1 lb. ground pork (in this case from a heritage pig, so very flavorful)
1 Tbs. and 1 tsp. Pennsy’s Breakfast Sausage mix
1/2 tsp. Aleppo pepper (I wanted something to add a touch of heat)
The night before, mix the pork and seasonings together blending them well by hand. Tear off a piece the size of a small marble and put it in a small bowl to be microwaved until cooked, about 30 seconds. Adjust seasoning as required. I had started with just the 1 Tbs. of Breakfast Sausage mix, as recommended on the jar, and thought that it was under seasoned.
Allow the sausage mix to meld overnight in the refrigerator. In the morning form into patties and fry. Depending on the fattiness of the pork, you may need to add oil to the pan. This batch was fried without any added oil, and as shown by the photograph, did not render much grease.
with a pound of ground pork from a heritage pig, 1 Tbs. and 1 tsp. of Pennsy’s Breakfast Sausage mix and herbs
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You can also freeze after pan frying if you want to be able to just reheat your sausages from frozen in the microwave for a very quick breakfast.