Herbs & Honey Breakfast Sausage Patties

Fire cider used: Herbs & Honey | Honey used: Raw Forest Honey

Homemade breakfast sausage takes about 15 minutes, and you decide what goes in it. A spoonful of Herbs & Honey fire cider adds garlic, onion and thyme, and a little Raw Forest Honey, our classic hardwood and wildflower honey, balances the sage and pepper. Make a double batch and freeze half.

Serves 4 (8 patties) | Prep 15 min | Cook 10 to 12 min

Ingredients

  • 1 pound ground pork (about 80 percent lean)
  • 1 tablespoon Fire Cider: Herbs & Honey, shaken well
  • 2 teaspoons Raw Forest Honey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • A pinch of ground nutmeg
  • 1 tablespoon neutral oil for the pan

Steps

  1. In a bowl, stir the fire cider, Raw Forest Honey, salt, pepper, sage, thyme, red pepper flakes and nutmeg together.
  2. Add the pork and mix gently with your hands just until the seasoning is spread through. Overmixing makes the patties tough.
  3. Shape into 8 patties about 1/2 inch thick. Press a small dent in the center of each so they stay flat. Wash your hands and anything the raw pork touched.
  4. Heat the oil in a large skillet over medium heat. Honey in the mix browns quickly, so keep the heat at medium, not high.
  5. Cook the patties 4 to 5 minutes per side, until browned and an instant-read thermometer in the center reads 160°F.
  6. Rest 2 minutes on a plate before serving.

Tips and storage

  • Want to taste the seasoning first? Cook a small spoonful of the mix, taste it, and adjust the salt before you shape the rest.
  • Freeze uncooked patties between sheets of parchment up to 3 months. Cook from frozen over medium-low heat, a few minutes longer per side, still to 160°F.
  • Refrigerate cooked patties up to 4 days.
  • Refrigerate fire cider after opening.

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