Here’s a treat for a lazy Sunday morning. This sausage is the anchor of a perfect breakfast; mildly sweet and subtly sagey, with hints of black pepper and mustard. While it can easily be stuffed into sheep casings, it’s even easier to form it into patties, and just as delicious. Serve it like a tiny sausage slider, sandwiched with egg and toast. Or more simply, alongside fresh eggs and OJ. Classic!
This recipe is adapted from the book Home Sausage Making by Susan Perry and Charles Reavis. It makes 3 pounds of fresh sausage.
Cut the meat into 1” cubes. Freeze the cubes for about 30 minutes to firm them up before grinding.
Put the meat through the medium disk of a meat grinder. Add the chopped onion and grind again through the fine or medium disk, depending on the desired texture.
In a large bowl, combine the meat mixture, salt, sage, mustard. and pepper. Mix well, using your hands.
Stir in the maple syrup and milk, and toss lightly to blend. Do not overwork the meat mixture.
Roll the sausage into small balls, 1-2” in diameter. Flatten the balls into round patties. Place the patties on a platter, with sheets of wax or parchment paper between the layers. Refrigerate for a couple of hours or overnight to meld the flavors. Use fresh within 2-3 days, or freeze in an airtight container for up to three months.
To cook your sausage, heat a cast-iron or other heavy-bottomed pan to medium-low heat, and place the patties into it. Cook gently, until the first side is toasty brown and the juices run clear. Flip them over and cook the other side, until the center is no longer pink inside.
Try with our delicious sourdough crumpets and eggs!
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