Breakfast Sausage with Ginger and Sage, served with pancakes and a nice runny egg.
Breakfast Sausage Patties with Ginger and Sage is a modification of the recipe in Ruhlman and Polcyn’s Charcuterie. No need to deal with sausage casings and stuffing when you have access to fresh pork with a high fat content (like Boston butt) and a mini-chop to grind it. Makes 4 servings.
Ingredients:
1 lb ground pork, from butt or other with high fat content
2 t Kosher salt
1 T grated fresh ginger
1 t rubbed dried sage, or 1 T fresh sage if you have it, finely chopped
1 garlic clove, minced
½ t ground pepper
2 T ice water
Method: mix all ingredients by hand and form into 8 or so patties. Fry over medium heat until crispy and serve with eggs, pancakes or what have you.
