|homemade breakfast sausage|
|'Breakfast for Dinner' - Always a hit!|
'Breakfast for Dinner' always generates a lot of enthusiasm and often a few helping hands in the kitchen. To round out strawberry smoothies, eggs and english muffins, I was scrambling for the oh, so important breakfast meat and found some ground pork defrosting in the fridge. (Thank you, Wooden Crate, for hooking us up with this local farm!) Now, I've been wanting to try my own homemade sausage ever since my first breakfast at the Paramount on Beacon Hill. If you're from Boston you'll know the Paramount. (If not - drag your favorite breakfast lover down to Charles Street and make plans to eat there soon!) Their turkey sausage is out of this world - and the prep is a little bit of food theatre in itself.
My men loved this recipe! It was a big hit tonight and the four leftover patties are now in my freezer for a quick warm up in the microwave to tuck into breakfast sandwiches. This recipe is my own but you can find inspiration on the internet, too.
Homemade Breakfast Sausage
1 garlic clove, minced
1/2 t fennel seed, crushed
(I used a knife to chop and mash; you could use a spice grinder.)
1 t paprika (sweet not smoked)
Dash of freshly ground nutmeg (or a pinch of nutmeg from a jar)
1 heaping t herbs de provence
(You could use italian seasoning, red pepper flakes for heat, or dried sage and thyme)
1 t black pepper, freshly ground
1 heaping t kosher salt
1 lb ground meat
(I used pork, turkey would be lovely, too.)
2 t vinegar
(I used apple cider, you could omit or use red wine vinegar, etc.)
1 egg white
1. I combined all the dry spices in a bowl with a fork. (garlic - salt)
2. Then I used my hands to incorporate all the spices with the pork, vinegar and egg white. Refrigerate at least 15 minutes. I imagine you could do this the night before and let the flavors meld.
5. Voila! Jeff likes to tuck his into an english muffin with eggs. Tasty!
|leftovers like these are like|
money in the bank!