Homemade Breakfast Sausage with Home Fries and Eggs over Easy

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
6 servings, 2 1/2 pounds bulk sausage, about 20 sausages
Level:
Intermediate

Ingredients
  • 2 pounds pork shoulder or butt, cut into 1-inch cubes
  • 1/2 pound pork fat, cubed
  • 3 tablespoons finely chopped fresh sage leaves
  • 3 tablespoons minced green onions
  • 1 tablespoon Essence, recipe follows
  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon minced garlic
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Home Fries:
  • 2 1/2 pounds baking potatoes, like russets, peeled and cut into 1/2-inch cubes
  • 1 pound pork breakfast sausage patties
  • 1 cup chopped yellow onions
  • 3/4 cup chopped green bell peppers
  • 2 teaspoons minced garlic
  • 3 tablespoons rendered bacon fat, olive oil, or butter
  • 1 1/2 teaspoons Essence
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Eggs Over Easy:
  • 3 tablespoons rendered bacon fat or butter
  • 6 eggs, at room temperature
  • Salt and freshly ground black pepper
Directions
  • Special equipment: a heavy duty mixer with grinder attachment or food processor with metal blade

  • In a large bowl combine all ingredients and mix well to combine. Transfer to the refrigerator for 2 hours before grinding.

  • Grind the meat mixture in a meat grinder or a food processor fitted with a metal blade. Divide the meat into 4 portions and place on 4 pieces of plastic wrap. Shape the meat into log shapes and roll tightly in the plastic, twisting the ends tightly to compress into a tight sausage log. Refrigerate for up to 3 days or freeze for up to 2 months.

  • When ready to cook, slice the sausage logs into 1/2-inch thick slices and shape into neat patties. Cook in a preheated skillet or cast iron griddle until golden brown on both sides and cooked through, 4 to 5 minutes. Transfer to a paper-lined plate to drain briefly before serving.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

Home Fries:
  • 6 eggs cooked over easy, recipe follows

  • Place the potatoes in a pot of salted water to cover by 1-inch. Bring to a boil and cook until just tender, about 5 minutes. Drain well.

  • Preheat a large nonstick skillet or cast-iron griddle over medium-high heat.

  • Preheat oven to 250 degrees F.

  • Fry the sausage patties in the skillet until golden brown and crisp on both sides, about 6 minutes, turning occasionally. Remove and transfer to a small baking sheet and loosely cover with aluminum foil. Transfer to the oven to keep warm while you prepare the home fries. Leave any rendered grease in the skillet.

  • Add the onions and bell peppers to the skillet and cook in the remaining fat, stirring, until soft, about 4 minutes. Add the garlic, and cook for 30 seconds. Add the rendered bacon fat, drained potatoes, Essence, salt, and pepper, and cook, turning potatoes occasionally with a spatula, until the potatoes are golden and crisp, about 6 minutes. Serve the potatoes with the cooked breakfast sausage and eggs over easy.

  • Yield: 6 servings

Eggs Over Easy:
  • Preheat a nonstick skillet or cast iron griddle to medium-low and, when hot, add the rendered fat. When the fat is hot, add the eggs and cook, undisturbed, until the whites are set around the edges of the yolk, 1 to 1 1/2 minutes. Carefully use a metal spatula to gently turn the eggs over to cook briefly on the second side, about 30 seconds. Serve immediately.


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