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Friday, July 6, 2012

Chicken/Pork Breakfast Sausage

Using brined chicken breast in this recipe along with lean ground pork results in a very low-fat sausage that’s flavorful and has a nicer texture than chicken breakfast sausages I’ve had before. The fat content is so low that you’ll need to lightly coat your skillet with olive oil.

A great time-saving idea is to brine large amounts of chicken breasts, then freeze individually in ziplock bags for later use. I’ve found that prebrined and frozen chicken tastes the same in recipes as freshly brined. It’s also easiest to grind the chicken in the food processor when it’s still half-frozen.

We’ve eaten this sausage as standalone breakfast patties and cooked it in a breakfast hash with eggs, potatoes, and cheese. It was great both ways.

Recipe For Chicken/Pork Breakfast Sausage

1 pound brined chicken breast (partially frozen)
1 pound lean ground pork
¼ cup real maple syrup
2 teaspoons dry sage
1 teaspoon granulated toasted onion
1 teaspoon garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon crushed red pepper

Cut the chicken into chunks. Working in batches, pulse the chicken in a food processor until coarsely ground.

Combine the ground chicken, ground pork, maple syrup, and spices in a large mixing bowl. Mix well with your hands.

You can form patties or bulk cook it. If it’s warmed up a bit from mixing and gotten a little too soft and sticky, refrigerate for a while before forming patties.

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