I’m going to show my hand in the controversial bacon vs. sausage debate and align with Team Sausage. Breakfast is my favorite meal of the day and, while all of the breakfast meats are delicious, sausage is my favorite. Don’t get me wrong, I love bacon – I just love sausage a wee bit more. There’s nothing quite like a spicy/sweet sausage patty inside a light and fluffy buttermilk biscuit to get your day started off right.
- 1 - 1.5 lb Ground Pork
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- ½ tsp Dried Sage
- ½ tsp Dried Thyme
- 1 Tbs Brown Sugar
- ¼ tsp Cayenne Pepper
- ½ tsp Red Pepper Flakes
- 1 Tbs Mustard Powder
- Preheat oven to 400°
- Combine all ingredients in a big bowl until it's one big mixture - think meatloaf.
- Divide mixture into 8 equal portions (mine are about 2.5 oz each) and form into patties
- Place patties on a sheet pan and cook for 10 minutes, flip the patties and cook for an additional 10 minutes.
- Test for doneness and enjoy!
- You can also cook these on the stove top in skillet.
Here are some things you may not know about sausage:
- It’s incredibly easy to make at home.
- You can cook it in the oven!
I had no idea you could cook sausage in the oven! I’ve been cooking it on the stove top like a schlub for years. Like bacon, sausage in the oven is super easy and way less messy than cooking it on the stove top. Give it a shot and I think you’ll be pleasantly surprised!
Sausage patties freeze beautifully and can be cooked from frozen on the stove top or in the oven.
- Place uncooked sausage patties not touching in a single layer in the freezer until they are solid. Once solid, transfer them to a freezer bag and keep them for up to 6 months.
- When ready to cook, remove the number of patties you need from the freezer and cook in a cast-iron skillet directly from the freezer until they are no longer pink in the center (about 5-6 minutes per side).
You can also freeze cooked sausage patties and reheat in the microwave or on the stovetop for a quick and mess-free breakfast!
- 83% of sausages are made from pork.
- Sausages were called bangers during the Second World War because they contained so much water they exploded when fried.