In Search of a Proven Recipe for Breakfast Sausage

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RSteve

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In my freezer, hiding, was a 5 lb. sirloin tip roast. I wanted a burger. So, I trimmed out the very lean roast and ground it. The burger lacked fat and was very dry and tasteless. Very predictable. I also had a couple of pounds of very fat, skinless, boneless chicken thighs in my freezer. I, somewhat, defrosted them, then ground them and added the ground, fatty dark chicken to the ground sirloin. The texture looked excellent and I could feel the fatty texture. I added salt, pepper, sage, garlic, and onion powder and fried a small piece. It's tasty, but I think I'd like to convert it all into breakfast sausage. Something in my mix is missing. As it is, it's tasty, but something is missing.
 
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