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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Homemade Breakfast Sausage

I probably should call this Spicy Breakfast Sausage on one hand, but on the other, I believe that all breakfast sausage should have the peppery kick so often not found in todays prepared, supermarket sausage. It is the crunch and immediate flavor of black pepper that should be tasted upon the very first bite. But if you don't have cracked black pepper available in your spice rack, substitute ground black pepper.


For 1 Batch(es)


  • 1 lb(s) ground pork *
  • 2 tablespoon(s) brown sugar
  • 1 teaspoon(s) each salt and cracked black pepper
  • 1/2 teaspoon(s) each sage, savory and Dijon mustard
  • 1/2 teaspoon(s) celery seeds, optional
  • 1/4 teaspoon(s) red pepper flakes

Homemade Breakfast Sausage Directions

  1. Simply place all ingredients in a large bowl and mix well before forming into patties and cooking.
  2. * If you truly want to start from scratch, pulse 1 pound boneless pork shoulder, cut into 1-inch chunks. in your food processor with all ingredients until it resembles sausage. This way, you can trim any amount of fat from the pork, but remember to leave some.
  3. For Maple Breakfast Sausage, simply add 1/4 cup maple syrup to above recipe.