Recipe courtesy of Sunny Anderson
Sunny's Sweet and Spicy Breakfast Sausage
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- Level: Easy
- Total: 2 hr 9 min
- Prep: 5 min
- Inactive: 2 hr
- Cook: 4 min
- Yield: 8 patties
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 88
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 36 mg
- Sodium
- 140 mg
- Level: Easy
- Total: 2 hr 9 min
- Prep: 5 min
- Inactive: 2 hr
- Cook: 4 min
- Yield: 8 patties
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 88
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 36 mg
- Sodium
- 140 mg
Ingredients
Directions
- In a small bowl, combine the brown sugar, onion powder, garlic powder, crushed red pepper, fennel seed, paprika, 1 teaspoon of salt, and 1/4 teaspoon pepper.
- Break the beef into chunks and add to a large bowl. Sprinkle the seasoning evenly over the top then with your hand gently mix the beef until the seasoning is evenly distributed. Divide the mixture into 8 even portions and roll gently into balls. Place back in the bowl and refrigerate for at least 1 hour.
- Remove the sausage from the refrigerator and one by one place each ball between 2 sheets of parchment paper. Using a meat pounder, flatten out the sausage balls into 1/8-inch thick patties.
- In a large saute pan or griddle over medium-high heat, add the olive oil and cook the sausage patties in batches. Sear on one side until caramelized and golden on the bottom, about 2 minutes, then flip to cook just a minute more on the other side.
