I am a big fan of breakfast sausage… patties or links, it makes me no difference. Now I know there are people who are strict fans of either patties or links but add sausage to my breakfast plate and I am a happy camper.
For awhile now I have been making my own breakfast sausage.. in patty form only because I do not have the casings for links… and patties are easier to knock out. I like making my own because I know exactly what it is that I’m making the sausages with, so no surprises with chemical preservatives and additives. The spices (ITK Roasted Beast), the ground meats, and the herbs are in your control. There is nothing overly salty, no preservatives, and well, I can put my stamp on it as “homemade”.
So take my recipe and use it if you like; treat it as a template for the kind of sausage that you want. You can make the sausage mix spicier, or sweet by adding maple syrup, or even different flavors and textures by using different kinds of ground meat. It’s YOUR sausage.. do what you like!
Ingredients:
1 pound ground chicken (I use 100% chicken breast)
1 pound ground pork
1 rounded Tablespoon In The Kitchen With Scotty “The Roast Beast” Seasoning (or any salt based seasoning you choose to taste)
1 tablespoon minced fresh Sage
1 tablespoon fresh Thyme
2 teaspoons minced fresh Oregano
2 cloves fresh garlic, smashed and minced
2 teaspoons coarse ground black pepper
Adding The Roast Beast Seasoning
Make:
- In a jelly roll pan or any rimmed baking sheet, line the pan with wax paper or freezer paper. Spray the paper with cooking spray evenly.
- In a large mixing bowl and with your clean hands, combine all the ingredients and start hand mixing. Think “meatloaf” and really get in there mixing completely.
- Add the seasoned sausage mixture to the wax pepper lined pan and press out into one even layer. Try to get the layer about 1/2 inch thick or thicker if you choose. cover the pan with plastic rap and chill at least 30 minutes to overnight.
- When ready to cook you sausage, start cutting out patties with a round cooking or biscuit cutter. Choose the diameter that makes your family smile, and remember the sausage will shrink during cooking. Cut out the sausages and fry as you would do any store bought sausage.
- Gather any uncooked “scraps”, re-flatten, and cut more patties. Any uncooked sausage may be frozen by laying out on wax paper and cover. Freeze and thaw as you would any other sausage or proteins.
