Best Breakfast Sausages Recipes

VEGETARIAN BREAKFAST APPLE SAUSAGES RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 4 minutes, until fragrant and the onion is translucent.
• Add the apples, mushrooms, fennel seeds, rosemary, sage, maple syrup, salt, and pepper and stir to combine. Reduce the heat to medium-low and cook for about 10 minutes, until the mixture is tender and the liquid released from the mushrooms has evaporated. Remove from the heat and let cool.
• Add the cannellini beans and chickpeas to a food processor and pulse into a smooth paste.
• Transfer the bean paste to a large bowl and add the apple/mushroom mixture and vital wheat gluten. Mix with a spatula and then your hands until well combined.
• Form the sausage mixture into a loaf, wrap in plastic wrap, and refrigerate for 2 hours.
• Unwrap the chilled sausage mixture and divide into 10-12 equal pieces, depending on what size sausages you would like.
• Roll a piece between your palms into a sausage shape. Place in the center of a large sheet of plastic wrap and roll the plastic over it so the sausage is completely encased. Twist the ends of the wrap and knot them together tightly. Repeat for each sausage.
• Bring a large pot of water to a simmer. Plunge the wrapped sausages in the water and simmer for 45-50 minutes, until the sausages are firm.
• Remove from the water and let cool for about 5 minutes, then unwrap.
• Heat the remaining tablespoon of olive oil in a large skillet over medium-low heat. Fry the sausages for 1-2 minutes on each side, until golden brown.
• Serve immediately or keep wrapped in the refrigerator for up to 4 days.
• Enjoy!

SCOTTISH LORNE SAUSAGES: SQUARE BREAKFAST SAUSAGE!

Steps:

• Lorne Sausage.
• Put everything in big bowl together and give it a really good mix by hand. Then ideally put the mix into a loaf tin or rectangular pan about 10" x 4" x 3".
• Put the sausage meat block in the freezer for a little while until it's just starting to set. Remove it from the tin and cut the sausage block into the thickness of slices you prefer.
• Put the slices, separated by cling film, into freezer bags and put them back in the freezer.
• To Serve.
• When required, defrost and grill or fry in a little fat or oil until brown and crispy on the outside, and cooked through.
• Serve with bacon and eggs for breakfast. Serve with chips and baked beans for a larger meal. Traditionally served in a bread roll ("roll on sausage" in Scotland) as a morning-after recovery aid, laced with HP Brown Sauce.

BREAKFAST TURKEY SAUSAGES RECIPE BY TASTY

Steps:

• Add the turkey, pepper, thyme, sage, garlic powder, and salt to a large bowl and mix to combine.
• Form the turkey meat into eight equal patties.
• Heat a skillet on medium heat and coat with a bit of oil. Cook patties for 5-10 minutes on each side, or until the inside is no longer pink.
• Enjoy!

ROSEMARY AND MUSTARD BREAKFAST SAUSAGES

Steps:

• Heat oil in small skillet over medium-high heat. Add onion and chopped rosemary; sauté until golden, about 10 minutes. Transfer to medium bowl. Add sausage, mustard, and generous amount of freshly ground black pepper. Mix gently. Form into twelve 2-inch-diameter patties. Arrange sausages on heavy baking sheet. (Can be made 1 day ahead; chill.)
• Set rack at lowest position in oven and preheat to 500°F. Bake sausages until just cooked through, about 6 minutes. (If sausages have not browned, broil 2 minutes.) Transfer sausages to paper towels to drain, then arrange on platter. Garnish with rosemary sprigs and serve.

VEGAN BREAKFAST SAUSAGES

Steps:

• Combine all dry ingredients in a large bowl.
• In separate bowl whisk all the wet ingredients.
• Stir the wet into dry and mix lightly until combined and spongy dough forms.
• Form 1/4 to 1/3 cup of dough at a time into a small log about 6 inches long. INDIVIDUALLY wrap in aluminum foil (tightly, twisting the ends at the top and bottom like sausage casings. If they aren't wrapped tight enough they will burst out.
• When they are all wrapped up arrange them into a steamer basket over boiling water, and steam for 30 minutes.
• Cool, and remove from foil. Keeps in the fridge for up to a week. I freeze mine and take out as needed.
• What you have here when you're done is equal to raw sausage! Is isn't done yet! :) I like to saute it in a little oil in a cast iron skillet. It also crumbles up swell for tofu scrambles etc. Or slices for sausage and peppers. Sometimes after I unwrap these I immediately throw them in the oven with a little oil for another 10-15 minutes to crisp up the "skin".
• Note - I don't have a steamer. I use a strainer fitted over the top of a pot making sure the bottom of the strainer doesn't touch the water in the bottom of the pot. Then cover with a lid.

BREAKFAST SAUSAGES

Steps:

• Combine the meat in a bowl with salt, pepper, poultry seasoning and water. Stir to blend.
• Outfit a meat grinder with a medium cutting blade and add the sausage stuffer, screwing it on securely. Slip the sausage casing onto the stuffer. Tie it at the end.
• Add the pork cubes with seasonings and liquid to the open feeder of the grinder. Grind constantly, allowing the casing to be filled. Press the filled casing at four- or five-inch intervals and twist casing to make individual sausage shapes. Let stand overnight, preferably refrigerated, before cooking. Prick the sausages before cooking. The preferred method to cook these sausages is sauteed in a skillet. They may be broiled, grilled or baked.