Blending ground pork with mushrooms and garlic to make homemade breakfast sausage patties adds an extra delicious savory taste.
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6 ounces baby portabella mushrooms, very finely chopped
2 teaspoons finely chopped fresh garlic
1 pound ground pork
1 teaspoon salt
1 teaspoon rubbed sage
1 teaspoon dried thyme
1/2 teaspoon ground red pepper (cayenne)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup cold Land O Lakes® Butter, cut into 1/2-inch pieces
1 cup buttermilk
2 tablespoons Land O Lakes® Butter, melted
Eggs and Cheese
8 large Land O Lakes® Eggs
8 (3/4-ounce) slices Land O Lakes® Deli American
*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup. Let stand 5 minutes.
Cook mushrooms and garlic in 10-inch nonstick skillet over medium-high heat, stirring constantly, 5 minutes or until most of the water has evaporated and mixture begins to stick to bottom of pan. Pour mushroom mixture into large bowl; add ground pork, 1 teaspoon salt, sage, thyme and ground red pepper. Mix until thoroughly combined.
Divide mixture into 8 equal portions; shape into 1/4-inch-thick patties. Place patties onto parchment-lined baking sheet pan. Refrigerate.
Heat oven to 450°F. Heat electric griddle to 350°F or large non-stick skillet over medium-high heat.
Combine flour, baking powder and 1/2 teaspoon salt in bowl; cut in butter pieces with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn dough onto lightly floured surface; knead 10 times or until smooth. Roll out dough to 9x6-inch rectangle, about 3/4 inch thick. Cut in half lengthwise. Cut crosswise into 4 even pieces, forming 8 rectangular biscuits. Place, 1 inch apart, onto ungreased baking sheet. Brush biscuits with melted butter. Bake 11-13 minutes or until lightly browned.
Meanwhile, cook sausage patties on electric griddle or skillet, turning once, 8-9 minutes or until cooked through and internal temperature reaches 165°F. Use another pan to press sausage patties flat while cooking. Set aside; keep warm. Wipe griddle or skillet with paper towel. Cook eggs to desired doneness.
Cut biscuits in half; place cheese slices onto bottom half of biscuits. Place back into oven 1 minute to melt cheese slightly. Top each with sausage patty, cooked egg and top half of biscuit.
FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.
We found that using a 9-inch cake pan worked the best for pressing the sausage patties during cooking. Skipping this step will result in small, thick patties–less than ideal for building the sandwich.
Go back to basics or get creative. Either way, it’s easy with these versatile egg dishes. No more boring breakfasts!