Breakfast sausage

Breakfast Sausage

Ingredients:

• 1 lb ground pork
• 1½ tsp total ground savory seasonings
  • Sage
  • Thyme
  • Rosemary
  • Marjoram
  • Nutmeg
• 1 tsp Onion Powder (1½ tsp for gravy)
• ½ tsp Garlic Powder (¾ tsp for gravy)
• ¼ tsp Heat Blend (optional)
  • Ground Cayenne Pepper, Chile Paquins, or Red Pepper flakes are great substitutions.
  • I double this most of the time to give things some heat.
• ⅛ tsp Ground Cloves
• 1 Tbsp Maple Syrup (optional)
  • Brown Sugar or Molasses works great too.
• ½ tsp Salt (¾ tsp for gravy)
• ½ tsp Pepper (¾ tsp for gravy)

Directions:

• Combine all ingredients in a large mixing bowl.
• Cover and refrigerate for 12-24 hours, time permitting.
• Shape and cook as desired.
  • Works great in Sausage Gravy over Buttermilk Biscuits.
• For SOS beef
  • Replace the salt with 2 tsp granulated beef bouillon. Additionally add a slurry of ½ tsp Baking Soda and 1 Tbsp Beef Stock and rest the meat at room temperature for at least 15 mins, but not more than 45 mins. This will season the meat and help it to retain more moisture while cooking. This in turn will provide better browning from the Maillard reaction. We all know what Chef Anne Burrell would say right about now… “Brown food tastes good!”