Breakfast!

We like breakfast around here. It is the most important meal of the day, after all… or so I’ve been told. I am perfectly willing to believe it. A while back, The Man We Call Dad bought me a fabulous waffle maker. It makes lovely deep Belgian-style waffles on one side and omelettes on the other. We’ve been eating a lot of waffle and omelette breakfasts around here as a result.

Somewhere online, I came across a recipe for something I had never tried making from scratch before: breakfast sausages. I knew, somehow, that sausages were complicated. Sausages require a fancy grinder machine and who-knows-where-on-earth-to-buy-them sausage casings and all sorts of strange spices I would never find in my pantry.

Right?

Ahem.

No.

Sausages are, it turns out, absolutely simple to make from scratch. So simple, in fact, that it is a wonder that I’ve never tried making them before. You start with a pound of ground pork and toss in sage,  sea salt, and cracked black pepper.  Next, add a pinch of marjoram and a smidgen of red pepper flakes, and finish it off with the barest hint of cloves and a couple of teaspoons of brown sugar. We like maple flavoured sausages around here, so we also added a dollop of real maple syrup.

The best way to mix it is by digging your hands into the mixture and squishing it around until the entire thing seems well blended and uniformly aromatic. However, the kids were completely unwilling to get their hands into it and so they used a spoon for the initial mixing.

Mixing spices into ground pork with a spoon is not an easy or quick chore. It didn’t take B long before she gave up on the spoon and got her hands involved.

Once mixed, it was time to shape the patties. We used an old lid from a mason jar to help us keep the patties relatively the same size.

Each child made as many sausage patties as they wanted for breakfast while I mixed up some waffle batter, and then we started cooking.

The sausages were delicious, though next time I will use a little less of the ground cloves and a little more of the chili flakes. The patties that we didn’t cook up for immediate consumption were laid on a cookie sheet to freeze and then, once frozen, were sealed in a Ziploc bag to await the next time we want pancakes or waffles and sausages for breakfast.

You know, like tomorrow.

A Recipe for Breakfast Sausages

Start with 1 pound ground pork.

In a small bowl, mix together 1 teaspoon of sage, 1 teaspoon of sea salt, and 1/2 teaspoon of cracked black pepper, a pinch of marjoram, a smidgen of red pepper flakes, the barest hint of cloves and 2 teaspoons of brown sugar.

Drizzle the meat with 2 teaspoons maple syrup if you want maple-flavoured sausages, and mix in the spices thoroughly.

Shape the meat into small patties and fry on medium heat for 3-5 minutes each side, until browned all the way through. Can also be baked in the oven until the pork reaches an internal temperature of 160.

A Waffle Recipe to Make All Other Waffle Recipes Envious

In a large bowl, whisk together 1-1/2 cups of flour, 2 tsp baking powder, 2 tsp sugar, 1/2 tsp cinnamon, 1/2 tsp sea salt, and a pinch of nutmeg.

Melt 1/4 cup of butter. Make a well in the center of the dry ingredients and pour in the butter, along with 1-1/2 cups of whole milk, 1 tsp vanilla, and 2 eggs (lightly beaten if you have the patience for it). Stir until just combined and let sit for 10 minutes while the sausages cook and the waffle iron preheats. The batter will start to firm up and become a little spongy rather than liquid – this is what you want.

Follow the directions on your waffle maker to make lovely light, fluffy, crisp waffles that are simply scrumptious. Top with maple syrup, raspberry-blueberry jam, and whipped cream.

If you don’t have a waffle maker, this batter is equally good as pancakes.

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