The Secret Recipe Club:
American Diner style
Homemade Breakfast Sausage
Many years ago I remember driving from Pennsylvania right down to Florida, in an old “fast-back” 1972 yellow Ford Mustang; the brakes were more than dodgy, the gear box was “imaginative” and the journey was pretty arduous when made with just two drivers, who slept in the back of the car to save on limited holiday funds, and yes one of them was me! We made it in one piece, and whereas we may have saved on accommodation on our three-day journey down to the sunshine state, we certainly did not save on meals, with many a fabulous meal taken in a classic American Diner. Just when the road seemed to come right into the car and fatigue started to take its toll, there would appear that most wondrous of sights, a shiny silver “bullet-shaped” trailer, with promises of “all-you-can-drink coffee”, “stacks of pancakes”, French toast and jam, scrambled eggs and bacon, and, one of my favourite diner delicacies, Sausage Patties.
So, when I was perusing all the recipes over on Natural Noshing, my assigned Secret Recipe Club blog for May, as soon as I saw her recipe for Homemade Breakfast Sausage, I knew that for the purposes of taste and nostalgia, I had to make them as my chosen recipe. I adore sausage in all its forms, from juicy British bangers to meaty French Toulouse sausages with a few spicy Chorizo thrown in for good measure; but, home-made sausages are just so superior to their commercial cousins – plus, you get to adjust the fat and meat content, as well as that all important seasoning ratio too. Natural Noshing has some wonderful recipes, of which the homemade breakfast sausage was just one; other recipes that took my fancy were: Cajun Egg and Bean Scramble, Italian-Style Baked Egg Cups, Apple and Cheese Breakfast Quesadillas, Homemade Tortillas/Wraps, Beef and Sweet Potato Stir-Fry and Better-for-You Butter Chicken.
The beauty about Natural Noshing’s Homemade Breakfast Sausage, is that they are made with very lean and low minced chicken meat; turkey meat and a mixture of poultry and pork can be used, but I decided to use some ground chicken thigh meat in my breakfast sausage patties, and to very good effect. I served mine two ways, in a toasted muffin with melted cheese (and salad) as part of a weekend brunch, as well as shaped in to proper British sausage links with a tin of beans. Once made, these patties can be frozen, and only take about 30 minutes to defrost before cooking. I have shared Nora from Natural Noshing’s recipe below, with my amendments and in metric, for the benefit of all metric users, but, do pop over to Natural Noshing to see all of the other tasty recipes here: Natural Noshing Recipes.
About Nora and Natural Noshing:
Nora is an active, twenty-something “foodie” with a passion for nutrition and eating natural, real food — nothing too fussy, over-processed or complicated. Growing up, she was the girl who didn’t read novels or magazines – she read cookbooks and recipes.
Nora always eats gluten-free and (mostly) refined sugar-free as well, minus a few holiday sweets or special occasions (something’s gotta give occasionally!). Nora has found that avoiding gluten and limiting her sugar intake resolved her ongoing struggle with digestive issues and improved her overall health and energy. She’s an avid runner and loves being active, whether it be walking her dog, hiking or attending weekly boot camp (Shout out to FitSoldiers!)
Homemade Breakfast Sausage
Makes: 8 Patties or 10 sausage links
3 teaspoons fresh chopped or 2 teaspoons dried sage
1 tsp sea salt
1 tsp ground black pepper
1/2 tsp dried marjoram
1/8 tsp crushed red pepper flakes
1 pinch ground cloves
1 pinch ground cinnamon
450g minced chicken thigh meat (or a mixture of minced pork and minced turkey meat)
1. In a roomy bowl, combine the sage, sea salt, ground black pepper, marjoram, crushed red pepper, cloves and cinnamon and mix well.
2. Place the ground chicken in a large bowl and spread the meat up the sides of the bowl. Sprinkle the spice mixture in and blend well to combine. Let mixture rest for several hours or overnight to allow flavours to blend.
3. Form into 8 patties or 10 sausage links, or a mixture of both. (I used a little flour to coat them before frying) In a large frying-pan over medium-high heat, sauté the sausage patties or links for 5 minutes on each side or until cooked through and no longer pink in the middle.