Homemade Breakfast Sausage

Breakfast Sausage...from the kitchen of One Perfect Bite

Ingredients:2-1/2 pounds ground pork
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon ground sage
1 teaspoon ground thyme
1/4 teaspoon ground allspice
1 tablespoon brown sugar
1/2 teaspoon ground nutmeg
1/4 to 1/2 teaspoon cayenne pepper

Directions:1) Combine salt, black pepper, sage, thyme, allspice, brown sugar, nutmeg and cayenne pepper in a small bowl. Mix well.
2) Pat ground pork into a 12 x 18-inch rectangle. Sprinkle spice mixture evenly over pork. Mix well. Using a scoop or 1/4 cup measure, form patties about 1/2-inch thick. Place on a tray. Refrigerate for up to a week or freeze for up to 3 months. Yield: 21 patties.
3) To pan-fry, saute patties over medium-low heat in a non-stick pan, about 7 minutes per side.
4) To bake, preheat oven to 400 degrees F. Arrange patties on a baking sheet and bake for 15 to 18 minutes, or until center is no longer pink.

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Sausage Biscuit Bites

2 (10 count) cans flaky biscuits (Grands Jr)
1 lb sausage (Tennessee Pride)
2 cups shredded cheddar cheese

Preheat oven to 400.

Mix uncooked sausage and cheese gently until well blended. Shape into 40 balls of equal size.

Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers. Press one layer of biscuit into cup of lightly greased mini-cupcake pan. Repeat with remaining layers.

Place sausage-cheese ball in each biscuit cup. Bake for 8 to 10 minutes or until biscuits are browned and sausage balls are bubbly.

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Sausage & Asiago Stuffed Mushrooms with Balsamic Glaze

Sausage & Asiago Stuffed Mushrooms with Balsamic Glaze

• 20 large mushrooms, cleaned with damp paper towel, stem removed and saved for later use
• 2 links Italian sausage
• 1 tsp dried rosemary OR 2 tsp fresh, finely chopped
• 1 tsp dried fennel seed
• 1 onion, diced small
• 2 cloves garlic, minced
• 4 ounces (120grams) cream cheese 
• 3 ounces (90grams) Asiago cheese, grated
• 3 tbsp olive oil
• 3 tbsp balsamic vinegar
• salt and pepper

In a large bowl, toss the mushrooms with the balsamic vinegar and 3 tbsp olive oil, salt and pepper.  Place onto a parchment lined cookie sheet and place in a preheated 350* oven for about 30 min.  Stir once or twice.  Remove from oven.  Meanwhile, in a large skillet, over medium high heat, squeeze the sausage meat out of the casing  and cook until no longer pink, breaking it apart with the back of a spoon.  You want it fairly crumbly and in small pieces.  Stir in onions and garlic and spices, and cook a few minutes longer, until onion is softened.  (If you find that your sausage filling is too greasy, drain it on paper towel first before adding the cheese.) Remove from heat and place into a bowl, along with the cheeses (save some of the Asiago for topping).  Stir well to combine.   Take a teaspoon and fill each mushroom cap.  Sprinkle with  remaining Asiago.  Bake at 375* for about 30-40 minutes, until golden.  Can easily be doubled if feeding a large crowd.  Recipe adapted from Food 52. 

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