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Juicy, savory homemade pork sausage links seasoned with classic breakfast spices like sage, thyme, and a hint of maple syrup. Perfect for a hearty American breakfast, pan-fried to a beautiful golden brown.
Prepare the Sausage Mixture
Chill the Mixture
Shape the Sausage Links
Cook the Sausages
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Juicy, savory homemade pork sausage links seasoned with classic breakfast spices like sage, thyme, and a hint of maple syrup. Perfect for a hearty American breakfast, pan-fried to a beautiful golden brown.
This american recipe takes 65 minutes to prepare and yields 6 servings. At 329.39 calories per serving with 19.53g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Drain and Serve
Increase the red pepper flakes to 1/2 teaspoon and add 1/4 teaspoon of cayenne pepper for a spicier kick.
Fold in 1/2 cup of finely diced apple (like a Granny Smith) into the pork mixture for a sweet and savory flavor combination.
Substitute the ground pork with ground turkey (dark meat works best for moisture). You may need to add an extra tablespoon of oil to the pan when cooking.
Instead of links, form the mixture into 12 thin patties. They will cook slightly faster, in about 8-10 minutes.
Pork is a complete protein, providing all the essential amino acids necessary for building and repairing tissues, supporting muscle mass, and promoting satiety.
This recipe is a good source of several B vitamins, particularly Thiamin (B1) and Niacin (B3), which are crucial for energy metabolism and nervous system function.
Each serving of two sausage links contains approximately 300-350 calories, depending on the fat content of the pork used.
Homemade sausages can be a healthier option than many store-bought varieties because you control the ingredients, including the amount of salt, fat, and preservatives. They are a good source of protein but are also high in fat and sodium, so they should be enjoyed in moderation as part of a balanced diet.
Yes, you can substitute ground pork with ground turkey or chicken for a leaner option. It's best to use dark meat for better flavor and moisture. You may need to add a little extra oil to the pan when cooking to prevent sticking.
Allow the sausages to cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days. They can be reheated in a skillet or microwave.
Absolutely. You can freeze them either raw or cooked. To freeze raw, place the shaped links on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag. They can be cooked from frozen. Cooked sausages can also be frozen and reheated.
Chilling the mixture for at least 30 minutes serves two purposes: it allows the spices to meld with the meat for a more developed flavor, and it firms up the fat, making the mixture less sticky and much easier to shape into links.