Homemade Cajun Breakfast Sausage

Ingredients

Equipment Needed

• •Large mixing bowl
• •12-inch cast iron skillet
• •Sheet pan with parchment paper
• •Instant-read thermometer

Instructions

1. 1

   Build the spice blend

   Combine salt, black pepper, sage, cayenne, smoked paprika, garlic powder, onion powder, thyme, brown sugar, and white pepper in a small bowl. Stir until everything is evenly distributed. This is your foundation. Smell it. It should hit you with warmth from the cayenne, earthiness from the sage, and a little sweetness underneath. If it doesn't make your nose tingle, add more cayenne.

   Make a double or triple batch of this spice blend and store it in a jar. You'll use it on everything.
2. 2

   Season the pork

   Place the cold ground pork in a large mixing bowl. Sprinkle the spice blend evenly over the surface. Add the ice water. The water helps distribute the seasonings and keeps the sausage from binding up too tight. Now here's the key: use your hands to mix, but don't overwork it. You're folding and pressing, not kneading bread. Thirty seconds of mixing is plenty. Stop the moment you see the spices distributed throughout.

   Keep everything cold. Warm fat smears and makes the texture greasy. If your hands are running hot, rinse them in cold water between mixing.
3. 3

   Test the seasoning

   Pinch off a small piece of the seasoned pork, about the size of a quarter. Heat a small skillet over medium heat and cook this test patty until done, about two minutes per side. Taste it. This is how you know if the seasoning is right before you form all your patties. Adjust the remaining mixture if needed. More salt? More heat? Now is the time. Not after you've cooked twelve patties.

   Never skip the test patty. Every batch of pork is different. Your palate is the final judge.
4. 4

   Form the patties

   Divide the mixture into twelve equal portions, about two and a half ounces each. Roll each portion into a ball, then flatten into a patty about three inches across and half an inch thick. Make a slight depression in the center of each patty with your thumb. This prevents the sausage from puffing up into a dome when it cooks. Line the patties on a parchment-lined sheet pan as you work.

5. 5

   Rest for flavor

   Cover the sheet pan with plastic wrap and refrigerate for at least one hour, or overnight. This rest lets the salt do its work, lets the spices penetrate the meat, and firms up the patties so they hold together in the pan. Overnight is better. The flavor deepens considerably.

6. 6

   Cook until crispy

   Heat a large cast iron skillet over medium heat. Add the vegetable oil and swirl to coat. When the oil shimmers, add the patties without crowding. You should hear a steady sizzle the moment they hit the pan. If not, your pan isn't hot enough. Cook undisturbed for four to five minutes until the bottom develops a deep golden-brown crust. Flip and cook another three to four minutes until cooked through. The internal temperature should reach 160 degrees.

   Resist the urge to press down on the patties. That squeezes out the fat and juice. Let them be.
7. 7

   Rest and serve

   Transfer the cooked patties to a paper towel-lined plate and let them rest for two minutes. This lets the juices redistribute. Serve hot alongside eggs, biscuits, and grits. That's the bayou way.

Chef Tips

• •Ask your butcher to grind pork shoulder fresh if you can. Pre-ground pork from the supermarket works fine, but freshly ground has better texture and flavor. At Lagniappe, we grind our own every morning.
• •The cayenne level in this recipe gives you a pleasant warmth, not fire. If you like more heat (and I do), work your way up to two teaspoons. If you're cooking for folks who can't handle spice, start with half a teaspoon and build from there.
• •Don't skip the smoked paprika. It gives the sausage that beautiful reddish color and adds another layer of depth. Regular paprika works in a pinch, but smoked is worth seeking out.
• •Rendered sausage fat is liquid gold. Save it for cooking your eggs or frying potatoes. That's flavor you paid for.

Advance Preparation

• •Seasoned patties can be refrigerated for up to three days before cooking. The flavor only gets better.
• •Raw patties freeze beautifully for up to three months. Lay them flat on a parchment-lined sheet pan, freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding two to three minutes per side.
• •Cooked patties can be refrigerated for up to four days and reheated in a skillet over medium-low heat.

Frequently Asked Questions

Nutrition Information

1 serving (about 110g)