Lorne-Style Fresh Breakfast Sausage recipe
All Recipes Breakfast and Brunch Recipes Meat and Seafood Beef
Ingredients
- 2 pounds ground beef 2 pounds ground pork ¼ cup bread crumbs ¼ cup beef broth 1 ½ tablespoons brown sugar 1 ½ teaspoons onion powder, or more to taste 1 ¼ teaspoons kosher salt, or more to taste 1 ¼ teaspoons ground black pepper, or more to taste 1 ¼ teaspoons ground coriander, or more to taste ½ teaspoon ground nutmeg, or more to taste ¼ teaspoon ground allspice, or more to taste 1 tablespoon olive oil
Nutrition Info
- 257.5 caloriescarbohydrate: 2.9 gcholesterol: 71.6 mgfat: 18 gfiber: 0.2 gprotein: 19.7 gsaturatedFat: 6.7 gservingSize: -sodium: 236.7 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Lorne-Style Fresh Breakfast Sausage
Directions
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Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.
Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side, do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.
Remove sausage \"loaves\" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.