Mother's Day Recipe: Pork and Sage Breakfast Sausages | KCET
Mother's Day Recipe: Pork and Sage Breakfast Sausages
I like breakfast sausage and I like bacon, but I love a small amount of bacon mixed into breakfast sausage. Be sure to cut the bacon into tiny pieces. This is easiest to do if it the slices are straight out of the fridge.
Pork and Sage Breakfast Sausages
Makes 6 2-inch patties
- ½ pound ground pork
- 1 slice bacon, minced
- 2 small cloves garlic, minced
- 3 fresh sage leaves, thinly sliced
- 1 teaspoon fresh thyme leaves
- 1½ teaspoons brown sugar
- ¼ teaspoon dried chile flakes (optional)
- ¾ teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
In a medium bowl, combine the pork, bacon, garlic, sage, thyme, brown sugar, chile, and salt. Mix very well. Divide the mixture into 6 equal balls and flatten each ball into a plump disk. (If you'd like to serve these breakfast sausages in the morning, they can be made up to this point and kept in the refrigerator overnight.)
Heat a large skillet over medium heat for 2 minutes. Swirl in the olive oil, then add the sausages. Cook for 3-4 minutes on the first side, without moving the sausages at all so that they can develop a nice crust. Flip and cook on the second side for another 4 minutes, or until the sausages are cooked all the way through.
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