Tuesday, April 15, 2014

Creole Breakfast Sausage

My family loves when I make breakfast sausage from scratch. Yes, I often purchase sausage because it's quicker, but nothing beats the taste of fresh sausage.  

My favorite sausage to make is ground turkey with lots of spices. I often like to add cayenne pepper for an added kick! 

The key to great sausage is allowing the flavors to blend overnight in the refrigerator.  

I formed my patties using a 1/4 measuring cup and pan fried them in a little olive oil for 5-6 minutes per side.

All done and ready to eat, and I really enjoy the little crispy parts that are created from the pan frying.

You can also freeze the sausage for months.

Creole Breakfast Sausage

Prep Time: 5 minutes plus marinating time
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4


1 lb ground pork or ground turkey
1/2 cup white onion
3 cloves roasted garlic
2 tablespoons ice water
1 tablespoon sage, fresh, minced
1 tablespoon creole seasonings
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon chili powder
1 teaspoon brown sugar
1/2 teaspoon cayenne pepper (optional)
extra virgin olive oil


Mix seasoning blend and set aside. Add about 1 tablespoon of olive oil to a pan over medium heat, add onion and saute for about 5 minutes, add garlic, 1 tablespoon of seasoning blend and saute 1 minute more.

Allow veggies to cool completely.

In a large bowl add remaining seasonings, meat, sage, water, and cooled veggies. Mix well, cover and allow to chill in the refrigerator for about 8 hours, preferably overnight.

Foam meat into patties using a 1/4 cup measuring cup. Add about 2 tablespoons of olive oil to pan over medium heat, add patties in batches and cook about 5-6 minutes per side.

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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