Quick-Fry Breakfast Sausage (Gluten-Free)

I’m trying out some of the neat settings on my new wee camera. This is one of the shots where I ventured out of Easy Auto Mode.  This is a big step for me, people.

And did you know my wee camera has a FOOD setting? No longer do I have to frantically compensate in post-production for the lack of light on this ocean-bound rock: I can do it all before I even take the picture! Awesome. And these shots don’t look half-bad, considering it was a cloudy morning.

This recipe comes from Lexie’s Kitchen and I totally LOVE it.  Well actually, I didn’t end up using her recipe at all, but the idea was fantastic.  You know when you’re looking for a little something extra in the morning but you want something easy, and for once, you (gasp!) don’t want any bacon?

Why not try a breakfast sausage patty?  These ones are made with lean ground pork, but you can make them with any ground meat (bonus points if you grind it yourself).  When Jul and Cait were here I made some with ground chicken, and added a bit of almond meal to improve the consistency.  I bet moose patties would be worthwhile trying. Some day I am going to figure out a nice gluten-free veggie patty. But today is not that day.

So you take your pork and you plop it in a bowl.  Add some spices.  Or whatever.  I used some paprika, ground garlic, dried chives, and then some Worcestershire sauce and some sweet and spicy Tabasco.  Then I added a pinch of sea salt and a lot of black pepper.  Isn’t this grinder awesome?  Cait brought it for me.  You press its nose and it poos out pepper.  Moai pepper anyone?

Stir all that goodness together.

Then make yourself a bunch of wee patties.  Any size you like, really.  Just remember that the thinner they are the faster they cook up, and the harder they are to move around when raw.  I suggest spraying a sheet of waxed paper with cooking spray to hold your patties until you’re ready to cook.

You can save yourself some time in the morning and make them the night before — just cover them with an additional sheet of sprayed waxed paper and chuck ’em in the fridge.

The rest is really quite simple.  Plop the patties in a heated frying pan (non-stick works best) and cook for a few minutes, flipping once or twice, until they are done all the way through.

My non-stick pan is so good that when I was flipping the patties, one of them *may* have accidentally taken a flying leap out of the pan and smashed itself to a million pieces on the floor. So Gren *may* have gotten a bit of extra breakfast this morning.

We served ours with a bit of barbecue sauce, some eggs, and a big ol’ croissant.  But I’m sure what you have planned is also good.  Enjoy!