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Did you know you can make your OWN breakfast sausage? Yep. It’s allowed. It's incredibly easy. And the sausage-making mafia won’t come “off” you for doing it.*
(*not a collection of euphemisms)
I don’t know why that surprises me so much.
For some reason, I always assumed that Bob Evans and Morningstar Farms and McDonald’s and
Factory Farmland had some secret recipe for BREAKFAST that I wasn’t allowed to replicate, lest I be forced to swim with the fishes.
Sausage patties are actually insanely simple. Need proof? I made some. That means it’s really, really easy.
And because I’ve perfected the art of not ruining onions in the caramelization process (because, basically, “caramelizing” something means “browning” it, which means “almost-overcooking- slash-burning-it,” which I’m SUPER good at), I just HAD to add some caramelized onion to these puppies – er, piggies. It really makes ‘em sing – er, oink.
You can cook these in the skillet, or (as I like to do) bake them in the oven.
PPS: “mush” is a technical recipe term. In my world, anyway.
- Heat 1 Tbs. of the cooking fat over medium heat in a skillet (I use my cast iron).
- Once melted, add the onions.
- Cook onions, stirring a few times, until they release their moisture and begin to brown. (About 10-15 minutes.)
- Mush up the pork, the sage, the salt and pepper.
- When onions are done, mush them in to the pork mixture.
- Form patties ~2 inches in diameter.
- Don't crowd the sausage patties in the pan. The edges should not touch.
- Cook at medium heat for a few minutes on each side, until cooked through with no pink remaining. (Only turn once.)
- Place the sausage patties on a cookie sheet (on top of unbleached parchment paper for easy cleanup).
- Don't crowd the sausage patties on the cookie sheet. The edges should not touch.
- Cook at 375 degrees for approximately 30 minutes, or until cooked through (no pink remaining).
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