All sausage gets its amazing flavor from the particular spice blend that’s used. From chorizo to Italian, and back to breakfast patty sausage, spices make the dish.
In this recipe, you can make my homemade sausage spice and adjust it to suit, use your family’s favorite blend, or buy one that’s premade. It’s all up to you!
The sausage mixture is made of black beans, quinoa, and of course the magical Idaho® potato. It adds body to the sausage and even helps it hold together.
Read Kathy's full post here.
Breakfast Sausage Spice Blend
I like to make my own spice blends so I can tweak them just the way I like them or buy a premade blend.
Make the Sausage Mixture
Oven Version (Recommended)
Stove Top Option
Breakfast Sausage Spice Blend
Note: You can use your coffee grinder. Grind some white rice first to clean out the coffee. Then grind white rice afterwards to get it ready for coffee again.
Freeze some for later
If you want to freeze some for later, undercook them a bit. Package in a resealable container or bag and freeze. Just grab the patties from the freezer and pan fry when you're ready!
Yield: 20 small patties
Serving Size: 1 pattie
Source:
Kathy Hester
Food Blogger
Healthy Slow Cooking
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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