Most Saturday mornings my husband and I like to go to breakfast. It’s a lazy, indulgent thing we do that allows us to carve out time at least once a week–we connect and just relax a bit after the hectic week.
My second favorite thing to do is to make a big breakfast for the family and a few friends on Saturday morning. This usually only happens on holidays, but it’s such a warm, fun time I wonder why we don’t take time to do it more often.
The smell of coffee, bacon, pancakes, eggs, sausage….
There’s something about breakfast sausage: a unique flavor, juicy and delicious–sometimes I like it even more than bacon!
Breakfast sausage is one of those things I almost never eat, however. Why? Though it’s everywhere: in the meat section, in the freezer section, on every breakfast diner menu… pork is a meat that can be contaminated with a lot of toxins. Because toxins build up in fatty tissue, and pork is full of fat, I tend to stay away from it.
Don’t get me wrong: I love fat. But only if it’s from a clean source. Strangely, as ubiquitous as pork is, it’s pretty difficult to find pork from a clean source. Even organic bacon is not easy to find, and the stores that do carry it are out of stock half the time.
I’ve been wanting to make breakfast sausage for a long time, but I had some difficulty sourcing organic ground pork. Finally I found some at my health food store, so I stocked up and went on the search for the best breakfast sausage recipe.
With a little tweak here and there (I can’t ever just leave a recipe alone) I think I’ve finally got the perfect breakfast sausage. I’d like to share it with you, just in time for Saturday morning brunch!
Ingredients for Saturday Morning Breakfast Sausage
- 1 lb ground pork
- 1 T fresh or dried sage
- 1 T fresh or dried thyme
- 2 t coconut sugar
- 1 1/2 t Real Salt
- 1/2 t red pepper flakes or ground cayenne pepper
- 1/4 t freshly ground black pepper
- 1/4 t smoked paprika
- 1 splash tamari soy sauce (secret ingredient!)
- Mix all ingredients (you might want to use your hands to get all the spices incorporated)
- Pan fry patties ( I love using my cast iron skillet!) and serve along other breakfast food
- Form patties on parchment and freeze, then bag if not using all of it
Most sausage recipes don’t call for soy sauce, but I love to add a splash (tamari and shoyu types are great because they are traditionally made, have excellent flavor, and they’re usually gluten free)–that umami flavor just adds an extra punch. It also adds a little bit of moisture to the meat.
These little sausage patties freeze well or will keep in the fridge up to a week.
I’d love to see pictures of your homemade sausage!
What’s your favorite breakfast tradition?
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