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 |
| 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!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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