Fresh Lorne-Style Breakfast Sausage Recipe

Ingredients

• 2 pounds ground beef
• 2 pounds ground pork
• ¼ cup bread crumbs
• ¼ cup beef broth
• 1 ½ tablespoons brown sugar (Optional)
• 1 ½ teaspoons onion powder, or more to taste (Optional)
• 1 ¼ teaspoons kosher salt, or more to taste
• 1 ¼ teaspoons ground black pepper, or more to taste
• 1 ¼ teaspoons ground coriander, or more to taste
• ½ teaspoon ground nutmeg, or more to taste
• ¼ teaspoon ground allspice, or more to taste (Optional)
• 1 tablespoon olive oil

Step 1

Combine the ground beef, ground pork, bread crumbs, beef broth, brown sugar, onion powder, salt, pepper, coriander, nutmeg, and allspice in a large bowl until everything is well combined. Take a little bit of the mixture and shape it into two or three small patties to cook and taste. Put the rest of the sausage mixture in the fridge.

Step 2

Heat some oil in a large skillet over medium-low heat. Cook the small patties for about 3 to 5 minutes on each side until they’re nicely browned and cooked through — be careful not to overcook or they’ll get dry. You can check doneness with a meat thermometer; it should read 160°F (70°C).

Step 3

Give the cooked patties a taste and if you feel like it needs a little more salt, pepper, or spices, mix those into the raw sausage in the fridge. Then, press the remaining sausage mixture firmly into loaf pans and pop them back in the fridge for a couple of hours until they’re firm.

Step 4

Once the sausage loaves have set, carefully take them out of the pans and slice them into about half-inch thick pieces. If you’re not cooking them all right away, separate the slices with plastic wrap and keep them refrigerated for up to four days.

Step 5

When you’re ready to cook, heat the skillet again over medium-low heat and cook the sausage slices just like the patties — a few minutes on each side until browned and cooked through. Enjoy!