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
eight 2-ounce patties
garlic clove, minced
2 to 3
sprigs fresh thyme, leaves stripped and stems discarded
Freshly cracked black pepper
In This Recipe
In a spice grinder or mortar and pestle, grind the garlic, thyme leaves, coriander seeds, anise seeds and juniper berries.
In a medium bowl, combine the pork with salt, pepper, and spices.
Chill for 1 hour in the refrigerator.
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.
Serve with some smashed taters, hash browns, or grits. Or, make a kick-ass biscuit sandwich with some scrambled eggs and cheese.