Brown'N' Serve Sausage
Submitted by ragman26
Homemade brown ‘n’ serve sausage: ground pork seasoned with sage, thyme and a pinch of clove, shaped into patties or links, par-cooked, then stashed in the fridge or freezer to brown crisp whenever you want them.
YIELD
1 batchPREP
15 minCOOK
25 minREADY
40 minSkip the store-bought tubes and make your own breakfast sausage, seasoned exactly how you like it. The genius here is the brown ‘n’ serve method: you cook the patties once just until they lose their pink, then stash them away to finish browning whenever a craving for breakfast strikes.
The seasoning is pure classic breakfast sausage. Sage is the dominant note, the flavor everyone recognizes, backed by thyme, oregano, black pepper and a whisper of clove for warmth. Cracker crumbs and a splash of water keep the lean pork tender and juicy instead of dense.
Once par-cooked and blotted, the sausages keep up to five days in the fridge or two months in the freezer. When you’re ready to eat, a quick few minutes in a hot pan crisps them golden and brown.
It’s meal prep at its most useful: a batch now means hot homemade sausage on rushed mornings later, with no mystery ingredients.
Kitchen Tips
- Wet your hands with cold water before shaping. The mixture is sticky, and damp hands make forming patties or links a breeze.
- Start the sausages in a cold pan over medium heat. This renders the fat gently so they brown without drying out.
- For the first par-cook, stop as soon as they’re no longer pink. You’ll finish browning them at serving time.
Variations
- Add a pinch of red pepper flakes or cayenne for hot breakfast sausage.
- Stir in a little maple syrup or brown sugar for a sweet-savory version.
- Use ground turkey or chicken in place of pork for a leaner sausage.
Ingredients
Directions
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.)
Comments
1/4 cup cracker crumbs and 0g carbs. Why bother with nutri stats?