These easy homemade sausages don't require meat grinders or casing. They are lower in fat but no less flavorful. Ground meats are jazzed up with herbs and spices and sautéed until golden brown. Sausages are great for breakfast, lunch and dinner.
Easy Homemade Breakfast Sausages
Makes about 12, 2-inch sausage patties
To test any uncooked ground meat mixture for seasonings; microwave a small piece of mixture for about 10 seconds or saute a small piece until browned
Shape patties up to 1 days in advance and keep covered in the refrigerator. Uncooked patties can be frozen up to 6 months. Place individual patties between sheets of wax paper.
1 1/4 pound ground turkey
1/2 onion, minced
2 tablespoons fresh basil, chopped
2 tablespoons fresh sage, chopped
1/4 cup fresh parsley; finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
Freshly ground black pepper to taste
2 tablespoon dried bread crumbs
1 egg, slightly beaten
2 tablespoons vegetable oil
Combine all the ingredients, except oil, in a large mixing bowl, and stir well. Do not overmix.
Shape the turkey mixture into 12 patties about 2-1/2 inches in diameter. Cover, and refrigerate for 1 hour. Keep patties chilled before cooking. Heat the oil in a large skillet and place patties in single layer in pan.
Brown sausages over medium heat, on both sides, about 1 minute per side. Reduce the heat to medium-low, cover the skillet, andcook, turning the patties occasionally, until they are crisp and cooked through, about 4-6 minutes.
Serve at once with eggs, pancakes or toast and jam or with pasta or beans
Easy Homemade Italian Sausage
1 1/3 to 1 1/2 pounds ground chicken breast, turkey breast or ground pork
3 cloves garlic, chopped
3 tablespoons chopped parsley leaves
1/4 cup grated Parmesan or Romano cheese
1 teaspoon fennel seeds
1 teaspoon coarse black pepper
3/4 teaspoon salt
2 tablespoons extra-virgin olive oil
Mix ground meat with garlic, parsley, cheese, fennel seeds, pepper, and salt. Form into about 12 small patties.
Preheat a large, nonstick skillet over medium heat and add olive oil. Cook sausages about 3-4 minutes per side or until browned. Serve with Sauteed Peppers
2-3 medium bell peppers or 2 large cubanelle peppers (Italian sweet peppers)
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon olive oil
1 garlic clove, minced
Salt and freshly ground black pepper to taste
Wash peppers, remove stems, seeds and membranes. Cut into narrow strips. Heat oil, salt and garlic in a medium skillet. Do not brown garlic. Add peppers and saute 3-5 minutes or until peppers are crisp-tender. Test for salt and add black pepper.
Serve alongside Homemade Italian Sausages
Tips for Sausages and Peppers
In this sausages recipe, the peppers are cooked separately from the sausages to assure even cooking. Allow 2 sausages or approximately 4 ounces per person.
This recipe can be made with hot Italian sausages, chicken or turkey sausage, chorizo, hot smoke sausage or hot or mild pork sausage links or patties. Cook according to package directions
To render fat and keep moist, sauté sausages in a small amount of water and olive oil until water evaporates. Continue sautéing until done. Drain on paper towels.
For a party, cook peppers 1-2 days in advance. Store in a covered container. reheat in the microwave or add to pan when sausages are almost done. Or, slice peppers 1 day in advance and store in a container. Cook on the morning of the party.
One to two hours before serving, prepare sausages. Do not overcook. Wrap tightly in foil and reheat in very low oven or serve at the table in a chafing dish.