Editor’s note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
[Photograph: Sydney Oland]
If you’ve never made sausage before, don’t be afraid. Even if you have a minimal amount of equipment in your kitchen, it’s possible to make great breakfast sausage that will take a plain old egg sandwich to something really spectacular. Once you’ve given this recipe a try, adjust it to your own liking. A few toasted fennel seeds, or some finely chopped fresh sage—or maybe just a dash of maple syrup for some added sweetness.
One non-negotiable is a scale: you need one for this recipe to accurately weigh the salt for the sausage. But that’s a small price to pay for a better brunch.
My favorite way to serve this sausage is by forming into a patty and sandwiching it in a toasted English muffin. But you could also cook it then toss it into a hearty strata, or throw some into a pancake batter—the options are endless when you’ve got a few pounds of homemade sausage at your disposal!
Get the Recipe