Emilie Meyer
Breakfast sausage is a versatile dish that can be made with ground pork, turkey, chicken, or even beef. The key to achieving the perfect breakfast sausage is in the seasoning, which typically includes a blend of herbs and spices such as fennel, sage, thyme, rosemary, garlic powder, onion powder, and cayenne pepper. The meat is then shaped into patties and cooked in a pan until brown and crispy. This simple dish can be served in a variety of ways, from a classic sausage biscuit to a hearty breakfast sandwich with eggs and other breakfast favourites. For those who prefer a milder sausage, the red pepper flakes can be omitted, and for those with dietary restrictions, onion powder can be substituted for salt. With its versatility and simple preparation, breakfast sausage is a delicious and convenient option for any morning.
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What You'll Learn
Choosing your meat
Choosing the right meat is essential when making pan-cooked sausages. Typically, sausages are made from pork, but beef, lamb, and game meats are also great options. If you're making your own sausages, you'll need a meat grinder to process the meat into the desired consistency. You can use a stand-alone meat grinder or opt for a grinder attachment on a stand mixer.
When selecting your meat, aim for a fat content of at least 20%. A higher fat content contributes to a juicier sausage and a better mouthfeel. Some recipes suggest using pork shoulder or Boston butt, as these cuts have plenty of fat and deliver a flavoursome sausage.
The quality of the meat is also important. Opting for organic or locally sourced meat can enhance the flavour of your sausages. You can check with your local butcher or grocery store for these options.
If you're making stuffed sausages, you'll need casings. Hog casings, which are the cleaned and salted intestines of a pig, are commonly used and can be purchased from butchers. Alternatively, you can use synthetic collagen casings available online or ask your butcher for caul fat, which is the fatty membrane surrounding a pig's intestines.
Remember, the key to a great sausage is balance. Along with the right meat-to-fat ratio, you'll want to season your sausages with a blend of herbs and spices that complement your chosen meat.
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Blending herbs and spices
Firstly, it is essential to keep the sausage spices and herbs in balance with each other and the flavours of the meat. You can use whole spices or ground spices. Whole spices provide texture and are visually appealing, but ground spices blend seamlessly into the sausage meat. Smaller whole spices like mustard or celery seeds add a pop of flavour without being overwhelming, whereas larger spices like whole peppercorns should be cracked first.
For a breakfast sausage, a blend of fennel, sage, thyme, rosemary, garlic powder, onion powder, and cayenne pepper is a great combination. You can add brown sugar to balance the flavours and enhance the sweetness.
If you want to make an Italian sausage, fennel seed is essential to achieving that distinct flavour. You can also add brown sugar to make it sweeter. Other spices commonly used in Italian sausage include paprika, red pepper flakes, garlic powder, and onion powder.
For a Southern-style breakfast sausage, a blend of sage, thyme, garlic, brown sugar, black pepper, red pepper flakes, and ground cloves is perfect.
When blending your herbs and spices, you can use a spice grinder or a mini food processor to get a fine powder. Alternatively, you can stir the ingredients together if you prefer some chunkier bits in your sausage. Always taste your seasoning mix as you blend to adjust the flavours to your liking.
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Shaping the sausage
To shape the seasoned sausage into patties, start by rolling evenly sized portions of the sausage mixture into balls. The amount of meat used for each ball will depend on the desired size of the patties. For example, a 2-ounce portion will yield a smaller patty, while a larger portion will result in a bigger patty.
Once you have your balls of sausage mixture, it's time to flatten them into a disc shape. Use the palms of your hands to gently press and shape the balls. Be careful not to press them too hard or flatten them completely, as this can cause the meat to break and crack.
When shaping the patties, focus on the center. Slightly depress the middle of the patty and push a little extra meat towards the edges. This technique ensures that the patty cooks evenly and doesn't shrink into a rounded shape. It also helps to create a uniform thickness, preventing the patty from being too thick in the middle and dry on the edges.
After shaping, place the patties on a sheet pan or baking sheet. If you plan to cook them immediately, heat a skillet or frying pan to medium-high heat and cook the patties until brown and crispy on both sides.
If you want to cook the patties later, you can freeze them first. Arrange the uncooked patties in a single layer on a sheet pan and freeze them for a few hours or overnight. Once frozen, transfer the patties to a resealable bag and store them in the freezer. When you're ready to enjoy your homemade sausage, simply microwave the frozen patties for 2-3 minutes or until heated through.
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Cooking the sausage
Next, heat a non-stick skillet over medium-high heat. Add a cooking fat such as olive oil or butter if you prefer, though this is not necessary as sausage meat will typically release fat as it cooks. Place your patties in the pan and leave them to brown without pressing them down, as this will squeeze out the juices and fat, resulting in dry sausage patties. Flip the patties and brown the other side until cooked through.
You can serve your sausage patties with scrambled eggs, grits, waffles, or pancakes, or sandwich them between two biscuit halves to make a sausage biscuit. If you have any leftovers, store them in an airtight container in the fridge for up to four days and reheat on the stove, in the oven, or in the microwave until warmed through.
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Storing the sausage
Storing cooked sausages properly is essential to prevent foodborne illnesses caused by bacterial growth. Here are some guidelines to ensure your sausages stay fresh and safe to eat:
Storing Cooked Sausages
Cooked sausages should be stored in the refrigerator and consumed within three to four days. It is crucial to refrigerate them within two hours of cooking to maintain freshness and safety. Store the sausages in an airtight container or wrapped in foil and food paper to prolong their shelf life. Ensure they are kept in the coldest part of your fridge.
Storing at Room Temperature
Cooked sausages should not be left at room temperature for more than two hours. In environments with temperatures above 90°F (32°C), this time reduces to one hour. Leaving sausages out for longer increases the risk of harmful bacteria growth, which can cause food poisoning and other illnesses.
Freezing Cooked Sausages
If you wish to store cooked sausages for an extended period, freezing is an option. They can be kept in the freezer for up to two months. However, pay attention to packaging to preserve the meat's quality during freezing and thawing.
Storing Pre-cooked Sausages
Pre-cooked sausages have a longer shelf life than fresh cooked sausages. They can be stored in the refrigerator for up to two weeks if unopened and for about one week after opening. It is recommended to keep them in their original packaging until ready to eat. Some people choose to cook them again before consumption for added peace of mind.
Storing Uncooked Sausages
Uncooked sausages should be stored in the coldest part of the fridge and used within two days of purchase. If you don't plan to use them within this timeframe, it is best to freeze them. They can be stored in the freezer for up to two months. Consider freezing them in smaller portions for easier thawing and cooking.
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Frequently asked questions
Sage, fennel seeds, thyme, brown sugar, rosemary, garlic powder, onion powder, cayenne pepper, and red pepper flakes are all popular ingredients for seasoning pan sausage.
A ratio of 1 tablespoon of seasoning to 1 pound of ground meat is recommended.
Ground pork, turkey, chicken, and beef are all common choices for making pan sausage.
Form your seasoned meat into patties and cook in a large skillet over medium-high heat until browned and crispy on each side. Avoid pressing the patties into the pan, as this will result in dry sausage.
