I found this recipe in a Martha Stewart magazine...you can spice up your sausages however you like, but we seem to like these the way they are!
In a large bowl, you will need two pounds of fresh, ground pork...I could only find lean ground pork but if you can find medium, buy that...it makes for a less dry sausage patty. We may need a larger glass of juice at breakfast when we eat ours!
...two cloves of garlic, minced
...2 tablespoons of dried sage
...1 1/2 teaspoons of dried thyme
...1 teaspoon of fennel seeds, crushed...if you have a mortar and pestle, use that...if not, chop them up with a sharp knife...but I warn you, those little suckers fly everywhere!
...about 1/4 teaspoon of nutmeg
...2 teaspoons of salt
...1 teaspoon of ground black pepper
...two beaten egg whites
...mix together with your hands until spices are thoroughly incorporated
...scoop out a handful of the meat mixture,
...and form into patties ( flatten yours a bit more than I did if you want a thinner patty...I found mine were a little too thick)
...add about 1 tablespoon of vegetable oil to a skillet set at medium heat ( I used bacon grease...this step is not recommended by the Canadian Heart and Stroke foundation...but it tastes pretty darn good!)
...fry the patties for approximately 2-3 minutes on each side...like I said, mine are a bit too thick, they look more like meatballs!!
...wrap the rest of the sausage patties in waxed paper and seal in a ziploc bag to store in the freezer for later...this recipe makes about 14 patties...or meatballs in my case!
These are not only good for breakfast but my husband likes them cold in his lunch too!
Breakfast Sausage Patties
2 pounds of fresh ground pork
2 cloves garlic, minced
2 tbsp. dried sage
1 1\2 tsp. dried thyme
1 tsp. crushed fennel seeds
1/4 tsp. nutmeg
2 tsp. salt
1 tsp. ground black pepper
2 egg whites, beaten
1. Mix all all ingredients together in a large bowl, using your hands.
2. Form meat mixture into patties and fry in a skillet with 1 tbsp of vegetable oil at medium heat for about 2-3 minutes each side until done.
* It's best to make the patties thinner than I made mine as they cook faster and they are much more palatable!
* Place leftover (uncooked) patties between layers of waxed paper then sealed in a ziplock bag to freeze for later use.