Easy Breakfast Sausage Patties

I have a sweet little cookbook with lots of great breakfast and brunch recipes. It’s called The Bed and Breakfast Cookbook and Daughter Margo gave it to me as a gift a long time ago. It has an excellent recipe for homemade sausage that I will share with you at some other time…after I’m home from this trip and can put my hands on that cookbook!!

In the meantime, here’s another delicious homemade sausage that I’ve made many times. Printed it off the internet several years ago but I don’t know where it originated.  If I ever find out, I’ll post the link.  In any case, it’s really good.  It’s a little different in that it has a little heat to it from the red pepper flakes.  Just enough…


Breakfast Sausage Patties

2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 Tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork

In a small bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well

Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.

Saute the patties in a large skillet over medium high heat for five minutes per side, or until internal pork temperature reaches 160 degrees F. (70 degrees C)

If you just cannot wait for me to post the sausage recipe from the Bed and Breakfast Cookbook that I mentioned, check it out at this link:

The Bed and Breakfast Cookbook: Recipes for Breakfast, Brunch, and Tea-Time

Summer Sangria

This is a mighty refreshing beverage to enjoy over the Independence Day weekend.  It’s a delicious sangria recipe from my daughter Stefani’s collection of party treats.   It’s colorful, full of fresh fruit and easy to prepare.

I don’t know the origin of this recipe (pre-Stefani) or I’d give credit where credit is due but it’s a keeper.

Here’s the recipe:

1/4 cup brandy
2 Tablespoons orange liqueur such as Grand Marnier.  (Triple Sec works, also.)
2 Tablespoons Amaretto
2 Tablespoons freshly squeezed orange juice
1/4 cup sugar

Fresh fruit which you have cut in pieces.

I used 1 Granny Smith (tart green) apple, 1 peach, 1 kiwi and a handful of freshly picked strawberries.

Stefani used 1 granny smith apple, 2 peaches and a handful of cherries cut in half.  You could use grapes or any other fruit that appeals to you.

1 bottle of red wine (use a good one that you would drink just as it is).
1 bottle sparkling strawberry flavored water.

Mix the sugar, brandy, Grand Marnier and orange juice.  Add the fruit and marinate in the refrigerator for several hours or overnight.

A couple of hours before you are ready to serve, add the wine.  Chill again.  Remove from the refrigerator about an hour before serving (although you can certainly serve it cold).  When your guests arrive, add the sparkling water and serve.

Garnish with fresh fruit on little skewers, if you like, and serve!

This recipe is perfect for modifying…for example, if you prefer a white wine just substitute that for the red.  The fruits could be pears, pineapple, kiwi, apples…whatever!

An assortment of cheeses and crackers plus a glass of sangria is fun and festive.

Rock on!

NOTE:  I first published this recipe on <a href="http://www navigate here.lakemarymusings.com/”>Lake Mary Musings last year about this time.  Now that I have this food blog, I’m moving and modifying those posts little by little.