Asian Spiced Breakfast Sausages
User Reviews
5
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Prep Time
50 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
2 hrs 20 mins
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Servings
8 Sausage
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Calories
265 kcal
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Cuisine
Asian, North American
Asian Spiced Breakfast Sausages
Description
The recipe uses ground pork enriched with a homemade spice paste featuring Sichuan peppercorns, chopped garlic and ginger, green onions, brown sugar, soy sauce, and cooking oil. The spice paste is made smooth using a grinder before being mixed into the pork. Mixing in one direction intensively helps create a sticky, uniform texture that binds the patties without additional fillers.
Shaped into individual patties, the sausages are cooked in a non-stick pan or on a grill over medium to medium-high heat until cooked through and golden on both sides. The use of Sichuan peppercorns imparts a unique numbing sensation alongside a subtle heat from crushed red pepper flakes, lending complexity. Adjusting the spice level allows the sausages to cater to different tolerances.
The patties provide a meaty, spiced option for breakfast, pairing well with steamed rice, eggs, or fresh vegetables. Their moistness contrasts with the rich spices, creating a balanced bite. Optional marinating enhances flavor depth but is not required. The recipe suggests alternatives such as substituting black pepper or five-spice powder to vary the flavor profile.
Ingredients
- 1 ½ lb ground pork Ground meat with some fat is preferred. Lean meat wil make the sausage dry, or ground chicken
Spice Paste
- ½ tsp Sichuan peppercorns or ½ tsp whole black peppercorn, freshly ground. OR five spice
- 1 - 2 tsp crushed red pepper Adjust to your spice tolerance level, or chili flakes
- 4 cloves garlic chopped
- 1 inch ginger about 5 - 8 g, chopped
- 3-4 green onions ends trimmed and sliced
- ½ tbsp brown sugar or palm sugar
- 2 tbsp soy sauce
- 2 - 3 tbsp neutral cooking oil generic cooking oil
- oil for pan frying
Instructions
- Place all the ingredients (except for the ground pork) in a spice grinder and pulse until you get a smooth spice paste.
- Add the spice paste to the ground pork. Mix well to incorporate the spices into the meat. To get the right texture, stir the pork mince in one direction vigrously, This will make the meat a little sticky. Alternatively, you can place the met in a food processor and add the spice mix and process the meat to mix the spices, and get the sticky texture.
- Optional - let the meat marinate (in a covered bowl) for about an hour (or overnight in the fridge)
- Using a scoop, portion out 6 - 8 servings of the ground meat. Using wet hands, shape the ground meat into a patty.
- Heat up an oiled non-stick pan on medium or medium high heat to cook the patties. Or heat up the grill to medium or medium high heat.
- Grill the sausage patties 4 - 5 minutes per side, until they are golden brown and cooked through in the middle. Make sure to adjust the heat so that the patties will burn on the outside, leaving the center raw. Leave cooked sausages in the oven to keep them warm, if you're serving them soon.
- FREEZE FOR LATER - wrap the cooked and cooled down sausage patties with freezer paper or parchment paper and freeze in resealable bags. Heat in the microwave for a couple of minutes (until hot), when you're ready to eat. Enjoy!
Notes
- Sichuan peppercorns provide a unique numbing flavor; reduce quantity if unfamiliar with the spice.
- If Sichuan peppercorns are unavailable, substitute with whole black peppercorns or five-spice powder, noting these change the flavor profile.
- Using ground pork with some fat content helps retain moisture; lean meats may yield drier sausages.
- Marinating the meat mixture for up to overnight can deepen the flavor but is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Sausage
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1sausage patty | |
| Calories | 265kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 15g | 30% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 300mg | 13% |
| Potassium | 280mg | 6% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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