All you really need is your choice of ground pork, beef, poultry, or game and some seasonings. May also be made using any combination of meats and poultry and may be made into patties or links or simply brown it up as ground sausage. Use right away or may refrigerate to allow flavors to meld. Cook and serve now, freeze to be cooked later, or cook now to freeze. This is the most versatile of all sausages and the easiest to make.
Note: Change the seasonings to a blend of Italian seasonings and use fennel seeds instead of caraway to make Italian sausage.
Optional: Blend any or all seasonings in food processor, coffee or spice grinder to desired consistency. The finer the blend is the more intense the flavor.
Mix seasonings thoroughly and evenly with ground meat(s) and/or poultry. May do by hand or in food processor.
Brown it up as ground sausage for use in gravy, sauces, scrambled eggs or omelettes, casseroles, etc.
For patties:
Form into 1-inch rounds discs/patties.
May cook immediately or, optionally, refrigerate in airtight container for 24 hours up to 4 days to allow additional melding of flavors before cooking.
For immediate use, saute patties over medium-low heat in a skillet. Saute until brown and cooked through, for approximately 5 to 8 minutes, then flip over and saute 5 to 7 minutes on the other side. Refrigerate leftovers for up to 5 days and reheat to serve or may be frozen.
Raw prepared patties: Refrigerate in airtight container on bottom shelf away from other foods to prevent potential cross contamination and cook within 4 days or may be frozen.
For links:
For more information on preparing and stuffing casings:
Stuff into prepared casings and carefully coil attached links into boiling water and boil at a slow continuous boil for 15 minutes. Remove and allow to rest and drain for 5 to 10 minutes.
Separate links to serve immediately or brown in skillet if desired before serving.
Cool, pat dry if needed, cut to separate the links at the twist lines, then refrigerate in airtight container for up to 5 days or may be frozen.
Heat and/or may brown when ready to use (skillet, boil, steam, microwave, broil, or grill).
Seasonings may be adjusted to taste. Start with about a half teaspoon (1/4 tsp or less for stronger or spicier seasonings). After seasoning, brown a teaspoon of the sausage in a skillet to taste test and make any adjustments as desired. You can even eliminate any listed or add new seasonings.
Tam's Breakfast (& Italian) Sausages
A pound of ground meat or poultry and seasonings can simply be mixed together, formed into patties, browned, and ready to eat in less than twenty minutes.
Use as browned ground sausage, make into patties, or stuff into casings for links.
Note: Change seasonings to a blend of Italian seasonings and use fennel seeds instead of caraway seeds to make Italian sausage!
Ingredients
- 1 to 1-1/2 lbs ground pork, beef, game, poultry, or combination
- 1/4 to 1/2 teaspoons salt
- 1/4 to 1/2 teaspoon ground black pepper
- 1 to 1-1/4 teaspoons rubbed sage
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1 to 1-1/2 teaspoons caraway seed (optional)
- a pinch of red pepper flakes, or to taste (optional)
- 1 teaspoon brown sugar (optional)
Instructions
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Optional: blend any or all seasonings in food processor, coffee or spice grinder to desired consistency. The finer the blend is the more intense the flavor.
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Mix seasonings and any optional ingredients thoroughly and evenly with ground meat(s) and/or poultry. May be done by hand (with clean hands and nails) or done in a food processor.
-
Form into 1-inch rounds. May cook immediately or, optionally, refrigerate in airtight container for 24 hours and up to 4 days to allow additional melding of flavors.
-
For immediate use, saute patties over medium-low heat in a skillet. Saute until brown and cooked through, for approximately 5 to 8 minutes on one side, then flip over and saute 5 to 7 minutes on the other side.
Refrigerate cooked leftovers for up to 5 days and reheat to serve or may be frozen.
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NOTE: Refrigerate raw sausage patties in an airtight container on bottom shelf away from other foods to prevent potential cross contamination and cook within 4 days or may be frozen. Waxed paper or plastic wrap should be placed between layers before freezing.
Links:
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Stuff into prepared casings and carefully coil attached links into already boiling water. Reduce heat, if needed, to boil at a continuous but slow boil for 15 minutes. Remove and allow to rest and drain for 5 to 10 minutes. Separate links to serve immediately or may brown the outside casings in a skillet if desired before serving.
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To use later: Cool, pat dry if needed, cut to separate the links at the twist lines, then refrigerate in airtight container for up to 5 days or may be frozen.
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Reheat and/or may brown when ready to use (skillet, boil, steam, microwave, broil, or grill).
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