Brown 'N' Serve Sausage
Submitted by rocky
Homemade pork breakfast sausages seasoned with sage, thyme, oregano, and a pinch of cloves. Par-cook, store, and crisp them up fresh whenever you want. Freezer-friendly for up to 2 months.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minSkip the store-bought links with their mystery ingredients and make your own from scratch in about 30 minutes.
Lean ground pork gets mixed with sage, thyme, oregano, black pepper, and a whisper of ground cloves, then bound with cracker crumbs and water.
The clever part is the two-step cooking: you par-cook the sausages first to render out most of the fat, blot them dry, then stash them in the fridge or freezer.
When breakfast calls, just toss them back in a skillet for a few minutes until they’re crispy and golden all over.
Kitchen Tips
- Wet your hands with cold water when shaping the sausages. The mixture is sticky and this trick makes forming patties or links much easier.
- Start in a cold pan, not a preheated one. This lets the fat render slowly and evenly during the first cook.
- These freeze beautifully for up to 2 months. Lay them in a single layer on a sheet pan to freeze, then transfer to a bag so they don’t stick together.
- Cook from frozen without thawing, just add an extra 2 minutes per side.
Ingredients
Directions
The two step cooking procedure ensures the removal of most of the fat.
Combine ground pork and cracker crumbs.
Stir in water, sage, salt, thyme, oregano, pepper and cloves.
Mix until thoroughly combined.
Divide into 12 portions.
Form each into a sausage-shaped roll or flat patty.
(Wet hands with cold water to make the job easy.) Place in a cold, lightly oiled frypan.
Cook over medium heat, turning often, about 4 min each side until just beginning to brown and pieces are no longer pink.
Remove to paper towels and blot to absorb any fat.
Wrap.
Store in refrigerator up to 5 days or in freezer up to 2 months.
Or cook a second time and serve immediately.
To serve: Return sausages or patties to a clean, cold frypan.
Cook over medium heat, turning once or twice, about 4 min until sausages are brown and crisp.
(Cook frozen sausages in the same manner, allowing about 2 min longer for cooking.
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