Mexican Breakfast Sausage is perfect for spicing up your morning routine.
We raised and butchered our own pigs last year I opted to leave all the ground meat as is instead of having the butcher flavor it. I did this for two reasons, 1 if I didn’t like the spices they used I was stuck with it, and 2 I wanted to have fun trying different spice combos myself.
I created a really good Smokey breakfast sausage that’s great for a go to, eat any time, flavor. But I kept experimenting and I found/created a few others. One of which is this Mexican breakfast sausage.
It’s got a little heat and a lot of flavor. You 8 spices are combine with ground pork and a pureed onion. The onion adds flavor and keeps the sausage perfectly moist. Everything is well balanced and pairs beautifully together.
Breakfast is my favorite
If you’re new to this, one of the ingredients might surprise you. It’s dried shrimp.
Dried Shrimp powder is in lots of Asian, African and South American region cuisines. It imparts a unique umami flavor to dishes and its used in all kinds of recipes. You should be able to find then in your Hispanic food section or market . Don’t worry, it won’t make your sausages taste fishy.
I like to make up a few batches of sausage patties at a time and freeze them. I spray avocado oil on a few baking sheets and put the formed patties on them. It only takes an hour or so to get them firm enough to transfer into freezer bags for long term storage.
Freezing them this way allows them to stay in single patty form without turning into one giant ground sausage mound. You can take out however many patties you want and cook them while still frozen. I love plopping them into a cold cast iron pan and putting the lid on it while it warms up. Once the pan is heated the patties are ready to brown on the other side.Print
Mexican Breakfast Sausage
Bring the flavors of your favorite Mexican food and a bit of heat to your breakfast with these Mexican spiced breakfast sausages
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 patties 1x
- Category: Breakfast, Snack
- Cuisine: American, Paleo
- 1/2 Yellow onion
- 1 tsp Cumin
- 1/2 tsp Ground Coriander
- 1/2 tsp Salt
- 1/2 tsp Smoked Paprika
- 1/2 tsp Dried Shrimp (Ground)
- 1/4 tsp Black pepper
- 1/4 tsp Cinnamon
- 1/4 tsp Chili powder
- 1 lb Ground Pork
- In a food processor, puree the onion till it is almost a paste. Add in the spices and pules to combine.
- Place the ground pork in a bowl and pour the onion mixture over the top. Using clean hands or a wire masher, mix all the ingredient together.
- Grab a golf ball size amount of meat and shape into a patty. Repeat with the rest of the meat.
- Cook immediately or place the patties on a greased cookie sheet and freeze for 1 hour. After an hour they patties can be transferred into a freezer safe bag.
Cooking the patties
- If cooking from fresh- heat up a cast iron skillet and once hot add the patties. Cook for 2-3 minutes until the bottoms are brown and the top is turning beige in color. Flip and cook for 1-2 minutes, until the juices run clear. Remove from skillet and serve.
- If cooking from frozen- Start with a cold cast iron pan, place your patties inside, and put a lid on it. Turn the burner to medium and allow to cook till you hear a lot of sputtering (5-7 minutes depending on your stove). Remove the lid. When the patties are brown on the bottom and beige on the top it’s time to flip them over. Cook for another 2-3 minutes, until the juices run clear, the remove from the skillet and serve.
- Calories: 173
Keywords: Breakfast, dairy free, Gluten free, Paleo, pork