VEGAN BREAKFAST SAUSAGE PATTIES RECIPES

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MAPLE BREAKFAST SAUSAGE RECIPE - NYT COOKING



Maple Breakfast Sausage Recipe - NYT Cooking image

This classic recipe will come together in the time it takes to make a frittata or a stack of pancakes for brunch. You could also try frying the patties in a cast-iron pan alongside eggs in a hole. As the maple-and-sage-tinged fat renders out of the sausage, the bread will thirstily absorb it. You might even want to drizzle a tiny bit more syrup over the whole thing as you sit down to eat, so that each bite of sausage, bread and runny yolk has the perfect blend of savory and sweet. Be sure to use ground pork with enough fat or you'll end up with dry, flavorless hockey pucks. Twenty percent by weight is a good ratio, though 25 doesn’t hurt. If the ground pork available to you is too lean, ask the butcher to replace two ounces or so of the lean meat with ground pork belly or bacon. For variations on the sausage, check out these recipes for Italian fennel sausage and Nem Nuong, Vietnamese sausage.

Provided by Samin Nosrat

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 9

1 teaspoon dried sage
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 large pinch ground nutmeg
1 large pinch ground coriander
1/4 teaspoon cayenne pepper
1 pound ground pork (20 to 25 percent fat by weight)
1 tablespoon plus 1/2 teaspoon maple syrup
Extra-virgin olive oil

Steps:

  • Line a baking sheet with parchment paper; set aside.
  • Finely crumble the sage into a large bowl. Add salt, black pepper, nutmeg, coriander and cayenne to the sage, and stir to combine. Add pork and syrup to the spice mixture.
  • Using your hands, mix thoroughly for 1 full minute, until the pork begins to appear tacky and sticks to the palm of your hand.
  • Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of olive oil to the pan. and cook the patty for 2 to 3 minutes on each side, or until cooked through. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture, and mix to combine.
  • Divide and form the remaining sausage into 8 2 1/2-inch patties, placing them on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow the flavors to come together. (Patties can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
  • To cook, wipe out cast-iron pan, and return it to medium heat. Add 1 tablespoon olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3 to 4 minutes per side, or until browned on the surface and just cooked through.
  • Drain sausages on paper towels. Serve hot.

Nutrition Facts : @context http//schema.org, Calories 330, UnsaturatedFatContent 14 grams, CarbohydrateContent 4 grams, FatContent 26 grams, FiberContent 0 grams, ProteinContent 19 grams, SaturatedFatContent 9 grams, SodiumContent 283 milligrams, SugarContent 4 grams

BREAKFAST SAUSAGE AND EGG CASSEROLE RECIPE - FOOD.COM



Breakfast Sausage and Egg Casserole Recipe - Food.com image

I first had this dish at a baby shower brunch about 20 years ago. It's as good today as it was back then. You may assemble it the night before and bake in the morning. Also yummy when the family wants "breakfast for dinner."

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb country sausage (hot)
6 large eggs, slightly beaten
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
2 slices stale bread, torn into small pieces
1 cup cheddar cheese, grated
3 tablespoons onions, chopped

Steps:

  • Brown sausage in skillet. Drain.
  • Spread sausage in bottom of 11 X 7 X 2” baking dish.
  • Combine remaining ingredients and pour over sausage.
  • Bake at 350 F for 45 minutes.

Nutrition Facts : Calories 689.4, FatContent 54.9, SaturatedFatContent 20.8, CholesterolContent 351.9, SodiumContent 1635.9, CarbohydrateContent 9.3, FiberContent 0.3, SugarContent 1.1, ProteinContent 37.4

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