Sunday, August 5, 2012

pork + turkey breakfast sausage

i have made this sausage recipe before using just ground pork, but in order to cut back on the fat, i decided to try using half ground pork and half ground turkey breast. i'm pleased to say that the sausage turned out just as flavorful as the full pork ones. i was a little worried that they would turn out dry since the turkey has so little fat in it, but it wasn't a problem.


i love that you get to throw the meat mixture together the night before, which literally only takes 5 minutes to do, and i love that it sits in the fridge overnight, allowing all the fennel, garlic, sage and thyme flavors to really work their way into the meat. 

in the morning, i like to let the meat rest on the counter for 15 minutes to get it closer to room temperature first, then just form the patties, and cook.

seriously easy. seriously tasty.

turkey + pork breakfast sausage
original recipe via mad hungry cookbook
makes 8 small patties

1/2 lb ground turkey breast
1/2 lb ground pork ( i love local llano seco rancho pork)
1 garlic clove, minced
2 teaspoons dried sage, crumbled (or 2 T fresh sage, chopped)
3/4 teaspoon dried thyme (or 1 1/2 t fresh thyme, chopped)
1/2 teaspoon dried fennel, crushed
pinch of ground nutmeg
1 or 2 pinches cayenne
1 tsp brown sugar
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1 large egg white
2 teaspoons vegetable oil

mix together the turkey, pork, garlic, sage, thyme, cayenne, sugar, fennel, nutmeg, salt, and pepper in a medium bowl. add the egg white and combine thoroughly. cover and chill overnight.

the next day, form the sausage into 8 patties.

heat a skillet over high heat, and then swirl in the oil. fry the sausages on both sides until completely cooked through and golden brown, about 4-5 minutes per side. sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.

i think this sausage would be delish crumbled into a frittata, quiche or breakfast casserole!

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