Description
Plain country breakfast sausage and nothing clever about it. Pork shoulder trim from the week’s breakdown, ground medium, seasoned with rubbed sage, black pepper, a little nutmeg, brown sugar and salt, then pressed into three ounce patties and stacked with paper between them. No sage oil, no extenders, no smoke.
Cook them from cold in a dry skillet over medium heat, about four minutes a side, and press only once at the start so they hold their juice. The nutmeg and sage read strongest when they are just cooked through rather than browned hard, so pull them at 160F. They also make a decent gravy base if you crumble two patties and build a roux in the drippings.
Specification
- Made from: fresh pork shoulder trim, medium grind
- Season: rubbed sage, black pepper, nutmeg, brown sugar
- Format: 8 patties, approximately 3 oz each
- State: raw, never frozen, no casing
- Contains: pork, salt, sage, black pepper, nutmeg, sugar
Storage
Keep refrigerated and cook within three days. These freeze better than most fresh sausage because the paper between the patties lets you pull two at a time straight into the pan from frozen.
Dana R. (verified owner) –
The sage level is right where it should be, which is rare. Most breakfast sausage either tastes of nothing or tastes like a candle. I keep a pack in the freezer and the paper dividers mean I can pull two out without thawing the rest.
J. Okafor (verified owner) –
Solid weekday sausage and the price is fair for eight real patties. Slightly sweeter than I want from the brown sugar, though my kids prefer it that way. Good gravy base.
Elena Marsh (verified owner) –
Made sausage gravy with two of these crumbled into a roux and it was the best I have made at home. The fat content is high enough to carry the flour without adding butter. Bought three packs the following week.