Sage, Mustard and Fennel Breakfast Sausage

Patrick and I agreed that brunch is pretty much about bread, fruit and fatty meats but we were up for the challenge of cooking a healthier meal for our bride-friend. I wanted to explore the idea of a healthy breakfast sausage without sacrificing the pork. (The last couple times I’ve had turkey sausage it has had a particularly funny  consistency  – although I must say the turkey sausage at Smith Street Diner in Downtown Greensboro is really amazing.) I found this recipe for Sage-Mustard Breakfast Sausage online and gave it a try. With most ingredients in my kitchen and sage growing in the garden, I just needed to pick up some lean ground pork at the store.

I’d say it was a success. The onion in the sausage made the sausage fairly sweet and it was a great compliment to the artichoke spread and eggs. And, it was finally a good use to all the sage in my garden! Any other recipes with sage out there you could recommend?

Sage-Mustard Breakfast Sausage from Bobby Flay


  • 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 lean ground pork
  • Salt and freshly ground black pepper

    Assembly:  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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