Bacon-Molasses Breakfast Sausage
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 1/2 cups; Serves 4 to 6
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon brown sugar
- 8 ounces ground pork
- 1/4 teaspoon dried sage
- 1 teaspoon molasses
- 4 ounces bacon, finely chopped
- 1 teaspoon smoked paprika (pimentã³n)
- Carbohydrate 2 g(1%)
- Cholesterol 40 mg(13%)
- Fat 16 g(24%)
- Fiber 0 g(1%)
- Protein 9 g(18%)
- Saturated Fat 5 g(27%)
- Sodium 147 mg(6%)
- Calories 184
Preparation Stir together the pork, bacon, molasses, smoked paprika, brown sugar, salt, sage, and black pepper until well combined. Heat up a skillet over medium heat and cook a small spoonful of the sausage for a couple of minutes on each side. Taste and adjust the seasonings, if necessary. Once you're satisfied with the flavor balance, refrigerate the mixture for an hour for the flavors to come together. To cook the sausage, form it into 2-inch-wide, 1/4-inch-thick patties and fry over medium-high heat until both sides are brown and crisp, 5 minutes per side. The sausage will keep in the refrigerator for a week uncooked, and it can also be frozen uncooked for 3 months. Reprinted with permission from The Homesick Texan by Lisa Fain. Copyright © 2014 by Lisa Fain. Published by 10 Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. LISA FAIN is a seventh-generation Texan who cuurently resides in New York City. When not on the hunt for chile peppers, she writes and photographs the award-winning food blog Homesick Texan. She is the author of The Homesick Texan Cookbook, an IACP Award finalist. An active member of Foodways Texas and the Southern Foodways Alliance, Lisa is also a certified barbecue judge.
Preparation Stir together the pork, bacon, molasses, smoked paprika, brown sugar, salt, sage, and black pepper until well combined. Heat up a skillet over medium heat and cook a small spoonful of the sausage for a couple of minutes on each side. Taste and adjust the seasonings, if necessary. Once you're satisfied with the flavor balance, refrigerate the mixture for an hour for the flavors to come together. To cook the sausage, form it into 2-inch-wide, 1/4-inch-thick patties and fry over medium-high heat until both sides are brown and crisp, 5 minutes per side. The sausage will keep in the refrigerator for a week uncooked, and it can also be frozen uncooked for 3 months. Reprinted with permission from The Homesick Texan by Lisa Fain. Copyright © 2014 by Lisa Fain. Published by 10 Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. LISA FAIN is a seventh-generation Texan who cuurently resides in New York City. When not on the hunt for chile peppers, she writes and photographs the award-winning food blog Homesick Texan. She is the author of The Homesick Texan Cookbook, an IACP Award finalist. An active member of Foodways Texas and the Southern Foodways Alliance, Lisa is also a certified barbecue judge.
