"Perhaps the most impressive of all the cookbook blogs are the three devoted to the 2004 edition of Gourmet magazine's "The Gourmet Cookbook" -- all 5¼ pounds and 1,300-odd recipes of it. Befitting this culinary Everest, all three writers are overachievers in their professional lives."

--Lee Gomes, The Wall Street Journal, May 28, 2008
"I should have told you before how much I've been enjoying reading your thoughts. You seem like such a great cook."

--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".

Sunday, January 22, 2012

Homemade Sausage Patties

Take that, Jimmy Dean

I've finally learned how they make the sausage. 

Okay, not in the sense that they use it at work, when engineers start talking about code (I'll never learn how to make THAT sausage), but in the full-on breakfast kind of way, with eggs and bacon and maybe some sliced tomatoes on the side. 

Why don't more people make their own sausage? Maybe it's because there seems to be some technical stuff involved (grinders, sausage casing, and a big hand crank maybe?) and I suppose that's true if you want to make that kind of sausage...but Homemade Sausage Patties are just as simple as making mix-in hamburgers. 

What's involved? It's the same idea as a good meatloaf--some breadcrumbs soaked in milk, some chopped onion, some egg yolks. What makes it sausage is the spice profile--salt, white pepper, nutmeg, cinnamon, cayenne, cloves, thyme and sage. 

Mix it up, fry it in a pan, and you've got a breakfast to be proud of.

Sausages have been around FOREVER. They show up in pretty much every country, in various guises--fresh, smoked, cured, canned. And if you've ever been to a farmer's market or butchery where they sell their own, you know they lend themselves to flavor experimentation. 

In a parallel universe, I'm a food diva extraordinaire, having mastered all artisan food and beverage groups: chocolate, cheese, wine, beer, smoked and cured meats, even salt. Sausage falls into this fantasy. But since I'm here (and not in the parallel universe...at least I don't think), I'll settle for this fairly simple hack.

Crossing this recipe off the list brings another gratification--Homemade Sausage Patties is a recipe from the Yellow Book, The Gourmet Cookbook. That means I've been flipping past it for about five years now. It's sort of like a neglected child that FINALLY got some attention for once. 

Oh, and let me give some love to Tendercrop Farm, where I got the ground pork! This place raises grass-fed, hormone- and antibiotic-free animals, bakes a lot of good food, and grows fabulous veggies. They have a store that's open year-round and sells everything an aspiring locavore might be looking for. If you're in or around Newbury, MA, check them out. 

Thanks to Yesterday on Tuesday: Field Trip  for the great sausage pic.

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