This is a super simple recipe for breakfast sausage using ground pork and a few fresh herbs. It gives the basic steps from the supermarket to the plate. Change the ingredients to suit your taste or what you have on hand. The only step I will have to require is ensuring that you cook your patties to 160F. Ground pork should not be fooled around with. Follow the USDA guidelines for ground pork and make sure your breakfast is food-safe. I don’t mind pulling the pork tenderloin out of the oven when it hits 135F and is just getting to medium rare, but grinding the surface of the meat into the inside of the patty is a game changer. Sausage should always be cooked through.
I went a little easier on you this time and started with ground pork from the supermarket, instead of hundreds of dollars worth of meat processing equipment. And as an added treat, I take you to the supermarket with me!
- 2 lbs ground pork
- a bunch of fresh rosemary
- a bunch of fresh sage
- a bunch of fresh thyme
- red pepper flake
- salt and pepper
- Chop herbs
- Mix seasonings into ground meat until just combined.
- Form into 3-4 ounce patties, about the size of your palm
- Fry on griddle until internal temperature reaches 160F (Food safe temperature for ground pork)