I don’t like most of the commercially available breakfast sausages all that much. I often find them a bit too salty and a bit too sagey. I remember how much I loved my uncles breakfast sausage after he would butcher a hog in the fall. I wondered if I couldn’t come up with something. I’ve made Italian sausage and Mexican chroizo before, I had sage in my pantry, why not? I started with several other peoples recipes–most notably Alton Brown. Some recipes added other herbs (rosemary, parsley and marjoram), some didn’t have added sugar, some used fresh herbs–I used dry. I then modified and tweaked my recipe until I found a formula I liked best. Not too salty. Not too sagey. No need for special equipment. Really simple and easy to make.
- 1 pound of ground pork
- ½ to 1 teaspoon sage (I go ¾)
- ½ teaspoon thyme (I probably use a little less than a full ½ teaspoon)
- ¼ teaspoon freshly grated nutmeg
- ¼ to 1 teaspoon red pepper flakes (I use a whole teaspoon)
- 2 teaspoons sugar
- ½ teaspoon black pepper
- 1¼ teaspoon salt
I put all the ingredients except the pork into a bowl and mix them together well. Then I add the pork and try to incorporate the seasonings without mixing it top much. I just of just keep breaking apart the ground meat until all the seasonings are mixed in. Then you need to let it sit in the refrigerator for a couple hours (or overnight) for the flavorings to be drawn into the meat. Then make patties or use it loose to make sausage gravy.
Super Easy Sausage Gravy
I know how to make proper, homemade sausage gravy. It’s not difficult. It does take some time with having to create a roux. If I am cooking for a lot of people, I just go ahead and make the regular milk gravy. But I love legitimate kitchen shortcuts and this is a good one. One day I happened to notice at the grocery store that the packet country gravy uses water and not milk. I bought a couple packets to try for those times I don’t have any milk and want sausage gravy.
I started out by browning off about a half a pound of sausage. After removing the meat (leaving the fat and browned bits), dump 2 cups of water into the pan followed whisking in the gravy powder until smooth. Bring back to a boil and cook for one minute. Stir the browned sausage back into the gravy and you’re done.
Even though biscuits are traditional, I often eat this gravy over toast. My favorite is to fry up a couple of patties for the side and a couple of eggs to go right on top of the biscuits (or toast) and gravy.