Spicy Breakfast Sausage
By PutoPinoy on Wednesday, November 04, 2009 At
Wednesday, November 04, 2009
Ingredients:
Mix the pork, beef and veal thoroughly in a large mixing bowl. Add the garlic, scallions, green pepper, cumin, thyme, fennel, nutmeg and red pepper flakes and salt to taste. Mix thoroughly with your hands. Fry a small amount in a skillet until no longer pink.
Taste for seasonings and adjust in the meat mixture if necessary. Divide the meat mixture in half. Roll each half into a log 7 inches long and about 2 inches in diameter. Wrap the logs separately in plastic wrap and refrigerate at least 3 hours or up to 2 days.
Cut the sausage logs into 1/2 inch slices. Fry the patties in a little bit of butter until well browned on both sides. Serve with eggs, pancakes or French toast. Yield: 8-10 portions.
- 1 lb. ground pork
- 1 lb. ground beef
- 1 lb. ground veal
- 4 cloves garlic, minced
- 1 bunch scallions (green onions, white part & 2" green), minced
- 1 lg. green bell pepper, cored, seeded & minced
- 2 tsp. ground cumin
- 1 tsp. dried thyme
- 1 tsp. fennel seeds
- Pinch ground nutmeg
- Red pepper flakes, to taste
- Salt, to taste
- Unsalted butter for frying
Mix the pork, beef and veal thoroughly in a large mixing bowl. Add the garlic, scallions, green pepper, cumin, thyme, fennel, nutmeg and red pepper flakes and salt to taste. Mix thoroughly with your hands. Fry a small amount in a skillet until no longer pink.
Taste for seasonings and adjust in the meat mixture if necessary. Divide the meat mixture in half. Roll each half into a log 7 inches long and about 2 inches in diameter. Wrap the logs separately in plastic wrap and refrigerate at least 3 hours or up to 2 days.
Cut the sausage logs into 1/2 inch slices. Fry the patties in a little bit of butter until well browned on both sides. Serve with eggs, pancakes or French toast. Yield: 8-10 portions.
