So, I have to tell you that since posting this recipe for breakfast sausage, I’ve pretty much had breakfast sausage in the fridge almost every day, ready to go. I typically make a batch a week, though sometimes I skip a week…

But it’s not always the same recipe. I’ve come up with a spicy version which I like just as much as the sweet one, and I’ve tweaked the sweet one (just 1 small change) too.

The tweak? Replace the brown sugar with a tablespoon of real maple syrup… something about that flavor in my sausage = yummmm.

Primal breakfast

But now I’ll give you the spicy version (shown above).

  • 1/2 onion OR onion powder
  • 2 pounds ground pork
  • 1 tsp sage
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp chili powder
  • Optional: a sprinkle of cayenne (sometimes I do, sometimes I don’t)

Chop the onion finely and saute until caramelized while you mix together the other ingredients (I use my stand mixer for the mixing). If I don’t have an onion or feel like including one if I do have it, I add a generous sprinkle of onion powder to the meat.

Combine meat mixture with the onion, then shape into small patties and cook in the pan 4-5 minutes on each side, or until cooked through.

Eat. (Or, you know… save it in a container in the fridge till you’re ready to eat it. 2 pounds is a lot to eat at once!)

10 Comments on Pork Breakfast Sausage – Spicy Version

  1. […] I make it count. I try to eat a really protein-rich breakfast, whether it’s bacon and eggs, or breakfast sausage and (high protein) grain-free waffles. But it’s really easy to add vegetables by making an omelet […]

  2. Basin Taps says:

    kitchen aids have a variety of different appliances that can help you cook your food easier ,–

  3. Mayness says:

    I’ve been trying to avoid store-bought sausage and whatnot, since they tend to have MSG and HFCS and sometimes preservatives. I started making my own Italian sausage, but I haven’t tackled breakfast sausage yet.

    I plan to try making it spicy like this, but keeping in the maple syrup from your other recipe – I think the spicy and sweet would be fun. Thanks for the recipes!

  4. Ben says:

    I couldn't noticing your kitchen aid mixer in the other sausage recipe. It is the exact same “meadow gold” color and he has had it forever. He plans to will it to me I think.

  5. […] on top of the potatoes – but wouldn’t sausage crumbles be so much nicer? Especially homemade breakfast sausage crumbles? I was a little lazy for that this particular […]

  6. KFP750CR says:

    looks delicious! thanks for the recipe I really want to try it now

  7. KFP750CR says:

    looks delicious! thanks for the recipe I really want to try it now

  8. max191 says:

    Your blog is very interesting. I would like to tell that I have been looking for such information and finally got it. Thanks a lot.
    regards
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  9. GRP90WGR says:

    wow…now , I'm so hungry.

  10. Sunny P says:

    ooh! this looks fantastic! my mom's a korean chef, and she makes something like this but with ground beef. and she dips it into egg before cooking it.

    love the pictures!
    http://www.sunnysideuprecipes.com

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