A breakfast sausage (or country sausage) is a type of fresh pork sausage usually served at breakfast. It is not cured or smoked. It is essentially highly seasoned ground meat, so it does not keep and should be stored and handled appropriately. Variations made from pork and beef mixtures as well as poultry can now be found. There are also vegetarian varieties that use textured vegetable protein in place of meat. In America, the predominant spices used for seasoning are pepper and sage. Some breakfast sausage is flavored with ham.Most commonly served as patties or slices from a large roll, breakfast sausage also comes in links of various lengths and diameters. It is normally fried or grilled. Some people like to pour ketchup or other condiments like maple syrup onto their breakfast sausages. Cooked breakfast sausage is also commonly mixed into egg caseroles before baking.Also known throughout the Eastern post-Soviet nations to be served with herbal tea in late evening as a soul cleansing meal. Pre-Leninist Russian literature shows the great respect and dependence of the poor, undeveloped people to pork products, sausages in particular as they were easily cured. The breakfast sausage as it has now become known in the Western world, was of particular importance in Russia because of its small size.

Homemade Breakfast Sausage Recipe ... Ingredients: Sage Sausage: 16 ounces ground pork 1 teaspoon salt 1/2 teaspoon dried parsley

In this recipe cubed yams are added to pork sausage prior to cooking to create tremendous flavor and presentation. Ingredients: 5 pounds ground pork; 1(16-ounce) can Bruce's Yams, drained; 2 ...

... to help enhance the taste -- crown roast with apple sauce, pork chops with stewed apples, and my favorite, pork sausage with candied yams. In this recipe ...

 

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