Make Your Own Breakfast Sausage
Robin Mather Jenkins of the Chicago Tribune, lamenting that people don't eat breakfast sausages anymore because they think of them as fatty, shares a recipe for maple-sage breakfast sausage, lean and made from scratch. She says, "It's simple to make, and impressive. It takes just a few minutes to prepare, and it is many times better than store-bought, especially if you mix it up a day or two ahead of the time you plan to cook it, so the flavors can blend." Freeze the patties, and you can have breakfast sausages anytime you want!
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2 Comments:
Holy crow, that recipe looks totally awesome. If I weren't busy all weekend, I'd totally make this for Sunday brunch.
As it is, I'll be having people over next Sunday, and you can bet they'll be eating some maple sage sausage.
Samantha at 5:25PM on 04/20/07
Thanks for the posting, this is just the type of article I love reading!!!
Louise at 8:58AM on 04/22/07