Serious Eats: Recipes

Grilling: Breakfast Sausage

[Photographs: Joshua Bousel]

I go straight into hoarding mode at the first sign of cooling air. My summer freezer, once bare except a bag of ice and a container of homemade ice cream, starts filling with meats to get me through the fall and winter. I've recently added one staple to my growing collection of pulled pork and sausages, something I couldn't live without during hibernation mode: breakfast patties.

One of the simplest sausages in my repertoire—they're the only ones I don't take the time to stuff into casing—breakfast patties match up well with any hearty morning meal. They're super sausages in my book. I personally like taking mine to the grill (yes, I grill in my just-woke-up zombie mode), which gives the sausages a great crisp and brown crust without the fat splatter mess that plagues the skillet method. What comes off the flames is a delectable mixture of sweet, spicy, fresh, and meaty that completes my lazy fall and winter mornings.

Adapted from Alton Brown

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears here on Serious Eats each Friday with a recipe for weekend grilling.

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