- 2 lbs of ground pork
- 1 tablespoon of sage
- 2 teaspoons of thyme
- 1/2 teaspoon nutmeg
- 1 teaspoons of red pepper flakes
- 1/4 teaspoon of cayenne pepper
- 1 teaspoon of brown sugar
- 1 1/2 teaspoons of salt
- 1/2 teaspoon of black pepper
1. Mix all ingredients together.
2. Form into patties.
I like to freeze mine right away. Form into patties and place the patties on a plastic-wrapped cookie sheet and transfer to freezer. When frozen, transfer to a sealable bag and return to freezer.
To cook: fry six minutes on each side. Keeps in the refrigerator for a week.
Note: Please feel free to adjust seasonings as you see fit.
We usually make this when we make a large batch of fresh homemade sausages, and I usually use this recipe for the one to two leftover pounds from the twin-pack boston butt. However, given the price of breakfast sausage in the store, it is half the price to purchase ground pork, and season it up instead.