Ever since I posted my recipe for American biscuits, I’ve been asked for my sausage recipe. I’ve sent out copies to people as they requested it but it’s now time to put it on my blog so people don’t have to ask. My apologies to all who’ve had to take the time to write to me.
I got up this morning and received the most complimentary email from Anna, a reader who’s also an expat but she lives in Croatia. She’s been longing for sausage biscuits for breakfast. She made my biscuit recipe and was swooning but she told me I’d only done half the job. I love it when a writer makes me laugh.
I’ll admit that I had a log of the sausage in the freezer and yesterday I put it in the refrigerator to thaw. I had no excuse this morning so I whipped up some biscuits, fried up the sausage and felt so American as I stuffed the sausage and cheese biscuit in my mouth. I was going to add egg but I couldn’t be bothered. I’ve got several in the freezer so I’ll add egg and cheese to those.
- 1 kilogram, 2.2 pounds minced/ground pork
- 1½ teaspoons dried sage
- ¾ teaspoon dried thyme
- 3 teaspoons light brown sugar
- 2 teaspoons kosher salt
- 1½ teaspoons pepper
- ⅛ to ¼ teaspoon crushed red pepper flakes (use more if you like it hot)
- ¼ teaspoon cayenne pepper
- ½ teaspoon freshly ground nutmeg (preground would be just fine)
- ¼ teaspoon dried marjoram
- pinch of ground cloves
- Combine all the the ingredients but the pork in a small bowl and mix well.
- Place the pork in a large bowl and sprinkle over all the spices. Mix well and the best way to do that is with your hands.
- Form into patties and fry in a skilled on medium heat - about 5 minutes per side.
- OR
- Form into logs and roll in cling film and place in the freezer until needed.
- Great with this biscuit recipe.
If you’re like me and one batch is way too many, just freeze them. A minute in the microwave and boom, it’s breakfast.
