Sage-Mustard Breakfast Sausage Recipe courtesy Bobby Flay
Prep Time: 15 minutes
Inactive Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 8 sausage patties (4 servings)
4 tablespoons olive oil, divided
1 small onion, finely chopped
1 clove garlic, finely chopped
2 teaspoons whole fennel seeds
2 tablespoons whole-grain mustard
2 tablespoons finely chopped fresh sage leaves
1 pound ground pork
Salt and freshly ground black pepper
Heat 2 tablespoons of oil in a medium saute pan or griddle over medium heat. Add the onions and cook until soft. Add the garlic and fennel and cook for 1 minute. Remove from the heat, stir in the mustard and sage, and let cool for 5 minutes. Place the pork in a bowl, add the onion mixture, and gently toss to combine. Season with salt and pepper.
Heat 2 tablespoons of oil in a large nonstick skillet over high heat. Form the sausage mixture into 8 equal size patties. Cook on both sides until golden brown. Reduce the heat, cover, and continue cooking until just cooked through. Serve warm.
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