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If you've never made sausage, it can feel like a messy, impossible task, one to leave to the neatly sealed tubes in your grocery store's meat aisle. But after you've made a batch, you'll learn the truth: Sausage couldn't be simpler to pull together. And it's ideal for freezing for a rainy day or, in this case, hectic morning.
This breakfast sausage from hardlikearmour can be broken down into four steps: Sauté your fillings, mix them into the meat, divide into patties, and pan-sear.
And if that sounds like too much for a pre-work morning, then make a batch on Sunday to keep in the freezer for the rest of the week, or longer. In a tightly sealed container, they'll last for up to three months. Come morning, defrost your fully cooked patties in the microwave or in a frying pan on the stove, and serve in less time than it takes to whip up a batch of scrambled eggs. Those store-bought links won't know what hit 'em.
- 2 medium Jonagold apples
- 1 shallot
- 2 tablespoons butter
- 2 medium cloves garlic
- 1 tablespoon minced fresh sage
- 2 teaspoons minced fresh thyme
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1 pound ground pork
Are you a make-ahead breakfast eater? Or an early riser? Tell us in the comments below!