I had every intention of getting up at a reasonable time yesterday to get some things done around the house. Then I woke up at 12:15pm. Might as well whip up brunch for 1!
Monday night, I made The Food Lab’s Sichuan-style Braised Eggplant (which was AMAZING!) and still had 1/2lb of ground pork leftover. When I saw it in the fridge the next morning/afternoon, I knew just what to make with it – breakfast sausage. I blended the pork with a few pantry items and garden herbs (no sage since Hurricane Irene drowned my plant), formed them into patties, and pan-fried them to crispy, yet juicy, perfection. They belonged on a worthy breakfast sandwich.
I toasted some sandwich thins in the pork-greased pan, smeared the top slice w. Shellbark Hollow fresh chèvre spread and topped it w. sliced red bell pepper. On the bottom slice, I piled 2 of my sausage patties on a fried (over-medium) Sandy Ridge Farm egg. It was a delicious combination of textures – toasty + creamy + crunchy + savory + yolky – and easy!
Check out my Pork Breakfast Sausage “recipe” after the jump!
Quick Pork Breakfast Sausage
makes (4) patties or multiply recipe to make more to freeze
- 0.5lb ground pork (or turkey)
- 0.5 shallot, minced
- fresh thyme, marjoram, + rosemary (other herbs like sage work well!)
- 3 pinches cayenne
- 2 pinches allspice
- 1 pinch of ground ginger
- a T or so of pure maple syrup
- S&P, to taste
- olive oil
- non-stick fry pan
- mixing bowl
- Sauté the chopped shallot in a pan over medium heat w. a bit of oil for 30 seconds, or until fragrant.
- Put pork and remaining ingredients in mixing bowl. Add shallots. Mix together with your hands.
- Separate mixture into 4 equal portions and form into balls. Smash each ball into a patty, shaping edges as needed, and set aside (or freeze).
- Reheat fry pan over medium heat. Add patties and allow to cook 3-5 min each side, until browned and internal temp reads 165°F.
- Proceed to building a worthy breakfast sandwich.