In the USA we have a distinct flavor to our breakfast sausage. I believe it is the sage that sets it apart. This recipe is one that my sister and I tried some time ago. It was originally made with ground turkey and I remember it being a little dry. So if you use turkey you need to add about a teaspoon of oil to it. You can use beef, pork or turkey in this recipe. My favorite is pork sausage!
- 1 lb ground meat (beef, pork or turkey)
- 1 teaspoon salt
- 2 teaspoons sage
- 1 teaspoon fennel seeds
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 teaspoon of oil (if using turkey)
1. Combine all ingredients in a large bowl (use less pepper if you don’t want a slightly spicy taste) and blend well.
2. If time permits, refrigerate overnight to let the meat absorb the flavor of the spices.
3. Form into patties and fry in a frying pan as needed, freezing leftovers. (hint: the smaller and thinner the patties, the shorter the cooking time.)
Freezer tip: To freeze your patties (cooked or uncooked) you can lay them out flat on a cutting board or baking sheet and place them in the freezer for about 2 hours. When they are frozen remove them from the flat surface and put them in a zip lock bag in the freezer. Pre-freezing them on the flat surface first prevents them from sticking together as they freeze.
My simple sausage recipe cannot compare to Cleveland’s favorite Raddell’s Sausage products. I have known the Raddell’s for many years, in fact Jeannie Raddell is my girlhood best friend! Take a look at what they offer AND they ship all of their delicious products. My personal favorite is the Smoked Hungarian Sausage — love the garlic! Visit them on the web here: RADDELL’S SAUSAGE SHOP INC. Or if you live anywhere near Northeast Ohio it is worth a visit to the shop located in Cleveland’s Historic Waterloo District: 478 E. 152nd St Cleveland, OH 44110.