I love eggs and bacon or sausage. Actually bacon AND sausage. Since close to birth, I’ve always wanted breakfast sausage with my brekky. Whether it be patties or links, home made or restaurant, fat or thin, I love them all. Needless to say, when I ran across this recipe on epicurious.com, I just had to make it.
The sausages turned out well, with the smoked paprika adding a nice background flavor. If I make these again, I’d double the molasses and add a bit more sage. Never fail to put the “sage” in “sausage.”
The beauty of this recipe is its ease and simplicity. On the downside, anything with this much ground pork and chopped bacon cannot be good for you, no matter how you try to justify it. So, take 81mg of aspirin every day to help ward off coronary artery disease, and head to the kitchen!
What you’ll need:
- 8 ounces ground pork
- 4 ounces bacon, finely chopped (leaner is better)
- 1t molasses
- 1t smoked paprika
- 0.5t brown sugar
- 0.5t kosher salt
- 0.25t dried sage
- 0.25t black pepper
What to do:
Thoroughly mix all ingredients, ensuring everything is combined.
I actually skipped this step, but you can cook a small spoonful of the sausage for a couple of minutes on each side. Taste, then adjust the seasonings, if necessary.
Once you’ve nailed down the seasoning balance, refrigerate the mixture for an hour so the flavors combine.
When ready to cook, form into 0.25-inch-thick patties and fry over medium-high heat until both sides are nicely browned (maybe about 5 minutes per side).
Cook up some eggs and serve your delicious sausages with them!