Breakfast Sausage with Juniper Berries

By mrslarkin
March 13, 2010
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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

Food52 Review: 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

Makes: eight 2-ounce patties

  • 1 garlic clove, minced
  • 2 to 3 sprigs fresh thyme, leaves stripped and stems discarded
  • 20 coriander seeds
  • 1/4 teaspoon anise seeds
  • 12 juniper berries
  • 1 pound ground pork
  • 1 teaspoon sea salt
  • Freshly cracked black pepper
  1. In a spice grinder or mortar and pestle, grind the garlic, thyme leaves, coriander seeds, anise seeds and juniper berries.
  2. In a medium bowl, combine the pork with salt, pepper, and spices.
  3. Chill for 1 hour in the refrigerator.
  4. 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.
  5. Serve with some smashed taters, hash browns, or grits. Or, make a kick-ass biscuit sandwich with some scrambled eggs and cheese.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!

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