We love breakfast sausage, but there is a serious difference of opinion (between Hubby and I) as to what brand to buy. This recipe has solved that issue. It has a wonderfully mellow blend of spices and it was a big hit. It can be mixed and cooked the same day, but it does have a better flavor if you make it the night before and let it rest in the fridge overnight. I make up a quantity of this into patties and freeze them.1 pound plain ground pork
1 teaspoon salt
½ teaspoon dry parsley
½ teaspoon dry rubbed sage
¼ teaspoon dry thyme
¼ teaspoon coarse ground black pepper
¼ to ½ teaspoon dry red pepper flakes*
¼ teaspoon dry ground coriander
¼ teaspoon MSG (I omitted)
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Mix everything well and chill overnight.
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NOTE: For those of you who are concerned about the heat of the red pepper flakes...don't be. We are extremely "shy" on the spicey index, and I used ¼ teaspoon + another pinch and it was not spicey at all.
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