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Makes
eight 2-ounce patties
Author Notes
And today's stove-top meal is... Breakfast Sausage! It's what's for dinner (well, tonight, anyways). I recently bought a jar of juniper berries in hopes of using them in something fabulous (homemade gin, anyone?), but had a pound of Berkshire pork in the freezer and a hankerin' for some sausage, so this is the result. —mrslarkin
Test Kitchen Notes
WHO: We all know mrslarkin is a scone whisperer, but this recipe proves that not all of her best creations happen in the oven.
WHAT: A breakfast treat made for Sunday mornings (and egg sandwiches).
HOW: Grind together garlic, thyme leaves, coriander and anise seeds, and juniper berries, then add to salted ground pork. Form into patties, pan-fry, and pat yourself on the back for making a hot breakfast (or dinner!).
WHY WE LOVE IT: This recipe made us rethink our daily bowls of cereal and reminded us of the beauty of a hot breakfast, plus the juniper berries added a brightness we rarely see in sausage. Make a batch for Sunday brunch, then freeze the leftovers to pop on the pan for a weekday treat. —The Editors
Ingredients
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1
garlic clove, minced
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2 to 3
sprigs fresh thyme, leaves stripped and stems discarded
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20
coriander seeds
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1/4 teaspoon
anise seeds
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12
juniper berries
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1 pound
ground pork
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1 teaspoon
sea salt
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Freshly cracked black pepper
Directions
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In a spice grinder or mortar and pestle, grind the garlic, thyme leaves, coriander seeds, anise seeds and juniper berries.
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In a medium bowl, combine the pork with salt, pepper, and spices.
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Chill for 1 hour in the refrigerator.
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Form pork into eight 2-ounce patties. In a non-stick pan, sauté the sausage patties over medium-low heat until nicely browned, about 5 minutes per side.
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Serve with some smashed taters, hash browns, or grits. Or, make a kick-ass biscuit sandwich with some scrambled eggs and cheese.
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