When we got all that pork butchered last fall, I opted for keeping the ground meat as-is and not turn it into sausages. I do love sausage links but I was worried I wouldn’t like their spice mix. Nobody wants pounds of sausage just sitting in the freezer because you don’t like the way it tastes.
Plus, this gave me the opportunity to play around with flavors and not have the same breakfast sausage every morning. Some days I want something with a little more kick and other days I was something more traditional.
This smokey breakfast sausage blend has become our go-to when making sausage. It’s simple but flavorful and I love how moist it stays.
I thaw a few pounds of ground pork on the weekend and make up a few flavors of sausage. Once the flavors are mixed I form them into patties and refreeze them. First by flash freezing them on a baking tray and then once they are solid (after a few hours) I move them into zip lock bags.
When I want to cook them I simply heat up my cast iron pan with some bacon fat, plop the patties in it and put the lid on it until I hear it sizzling nicely. At that point I’ll remove the lid and check on the bottom of the patty. If it’s nicely browned I’ll flip it, if not I’ll let it cook a bit longer. Easy peasy.
Using raw onion gives these sausage patties extra flavor and moisture. I’ve tried omitting it and substituting powdered onion but it doesn’t compare in flavor or texture. So make sure you don’t skip the raw onion!Print
Smokey Breakfast Sausage
Flavorful pork, onions, and spices come together for the perfect breakfast sausage blend for everyday use.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 patties 1x
- Category: Breakfast, Snack
- Cuisine: American
- 1 lb Ground Pork (Thawed)
- 1/2 Yellow onion
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Ground Coriander
- 1/2 tsp Smoked Paprika
- 1/2 tsp Garlic powder
- 1/2 tsp Mushroom powered
- Set up a food processor and puree the onion till it’s almost a paste. Add the spices and pulse to combine.
- Place the pork in a large bowl and pour the onion spice mixture over it. Mix together with clean hands or wire masher.
- Once mixed form into patties and cook or place patties on a greased baking tray and freeze for an hour. After an hour the patties can be moved to a storage bag and returned to the freezer for later use.
Cooking fresh patties
- Heat up a cast iron skillet over medium heat and once hot add the patties. Cook for 2-3 minutes until the bottoms are brown and the top of the patty is becoming a light beige color. Flip and cook for 1-2 minutes until the juices run clear. Remove from pan and serve.
Cooking frozen patties
- Place patties into a cold cast iron skillet and put on the lid. Turn the burner on to medium and cook for 3-7 minutes (depending on your burner). Once you hear a lot of sputtering you can remove the lid and check the patties. Flip the patties once the bottoms are browned and the tops are turning beige in color. Cook on the other side for 1-3 minutes until the juices are running clear. Remove from pan and serve.
- Calories: 166
Keywords: Breakfast, dairy free, Gluten free, Paleo, pork