Oh my gosh!! I just made the BEST breakfast sausage. I've made Italian sausage before that turned out just fine, but this...this...breakfast sausage is seriously, the best I've ever tasted. (My husband says I say that all the time, but this time it's true).
It doesn't hurt that I have the best or rather had the best source available for my pork...Fehringer Farms. (I'm so sad in so many ways to have left them behind in Sidney as we recently moved to Arizona.)
Making your own sausage is really easy and the better the ingredients, the better the taste. The herbs I used were what I grew and dried myself. The pepper I used is an amazing pepper blend that I got from Ricky and Lucy's Greenhouse. It's their Smokey Spicy Pepper Blend and it was PERFECT in this recipe. I started with Alton Brown's recipe for breakfast sausage and then used what I had.
1 lb. fresh ground pork
1 tsp. kosher salt
1 tsp. dried sage
1 tsp. dried thyme
1/2 tsp. Ricky and Lucy's Smoky Spicy Pepper Blend
pinch freshly grated nutmeg
1/2 TBSP. brown sugar
Add all ingredients to mixing bowl and blend on low for 1-2 minutes. Form into patties and fry in a non-stick frying pan on medium heat.
Cook a test patty and taste, then adjust your seasonings as needed. I didn't need to adjust mine at all from the above recipe. Some may prefer a little more salt.