This new recipe received an enthusiastic thumbs up from my "picky-picky husband" and recent breakfast guests. It is super easy to make; just mix the spices into the pork the night before you plan to use it and you are good to go!!
Since this recipe makes two pounds of sausage (more than we can use at one time), I let the mixture chill in the fridge overnight, then I package it up in single meal size packages and freeze it. I will not be buying commercial breakfast sausage ever again and we can't wait to use this for biscuits and gravy!!
This sausage is mild, but full of flavor!!
2 pounds of ground pork
2 teaspoons dry rubbed sage
¼ teaspoon summer savory
¼ teaspoon dry marjoram
1 tablespoon brown sugar
1/8 teaspoon red pepper flakes (see note)
pinch ground cloves (you can't taste it, but it really adds something)
1¾ teaspoons salt (see note)
1 teaspoon black pepper
Mix everything (except the pork) together first, then use your (washed) hands to work it all into the pork. Cover and chill several hours or overnight.
NOTE: Hubby is very shy of anything with "heat" and he couldn't even tell that the red pepper flakes were in the recipe, although they definitely add a GREAT background flavor. If you like a little more spice in your breakfast sausage, just add more red pepper flakes.
NOTE: This recipe calls for 1¾ teaspoons of salt, which was just right for us, however, if you are hyper-sensitive to salt, you might cut this amount down to 1½ teaspoons.