Breakfast Sausage Recipe
User Reviews
5
Breakfast Sausage Recipe
Description
The recipe builds flavor by first cooking onions with garlic and salt over medium-low heat to soften without browning, then toasting fennel seeds in the same pan. This mixture is combined with ground meat, red wine vinegar, fresh thyme and sage, paprika, sugar, nutmeg, and optional cayenne pepper. All components are mixed thoroughly before shaping into evenly sized patties.
Cooking the patties involves pan-frying in a lightly oiled skillet over medium-low heat until browned on both sides and cooked through. The approach emphasizes gentle heat to develop color while preserving juiciness within. The spices create a flavorful, herbaceous profile suitable for breakfast or other meals.
These sausage patties can be served on their own or as part of a breakfast plate with eggs and toast. The cooked patties can be refrigerated for up to four days or frozen for longer storage, offering flexibility for batch cooking.
Freezing uncooked or cooked patties for up to three months is possible, allowing preparation in advance. Reheat thoroughly before serving.
Ingredients
- 1 teaspoon olive oil
- 1 small onion (minced)
- 1 large garlic chopped, clove
- 3/4 teaspoon kosher salt ( and black pepper to taste, divided)
- 1 1/2 teaspoon fennel seeds
- 1 pound ground turkey our ground pork, bison, chicken, 93% lean
- 1 tablespoon red wine vinegar
- 1 tablespoon thyme chopped, fresh
- 1 tablespoon sage chopped, fresh
- 1 teaspoon paprika or smoked paprika for a smokier flavor, sweet
- pinch sugar
- pinch nutmeg
- 1/8 teaspoon cayenne pepper (optional for spice)
- olive oil spray form
Instructions
- Heat a medium nonstick skillet over medium low heat and add the oil, onions, 1/8 teaspoon salt and garlic and stir frequently, about 4-5 minutes, until onion is translucent. Lower heat, if needed, to avoid browning too quickly.
- Once onion is softened, add fennel and toss quickly until fragrant and toasted, about 1 minute. Remove mixture to a medium bowl to cool slightly.
- In a large bowl add the ground turkey or ground meat of your choice, red wine vinegar, thyme, sage, remaining salt, paprika, sugar and nutmeg to a large bowl with cooked onions, garlic and fennel and mix together with a fork until all ingredients are well-distributed.
- Form mixture into 8 even patties and lay on parchment or wax paper while working. If you want to make these for another day, they can be refrigerated or frozen.
- Spray a non-stick skillet with oil and set over medium-low heat. Once hot, brown turkey patties, in two batches, 3 minutes on each side.
- Once you have achieved a nice browned crust on each side, reduce heat to low and cover. Continue cooking until internal temperature reaches 165F.
- Remove from heat and repeat with second batch.
Notes
- Patties can be made a day ahead and refrigerated for up to 4 days to save preparation time.
- You can freeze uncooked or cooked patties for up to 3 months to keep them fresh for later use.
- Use ground turkey or substitute with pork, bison, or chicken as preferred, maintaining lean options for the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 2patties | |
| Calories | 198kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 22g | 44% |
| Fat | 11g | 17% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 84mg | 28% |
| Sodium | 290.5mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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