Kitchen Exhibitionist
The Culinary Quests of a Food Enthusiast Stuck in the Sticks
Wednesday, January 10, 2007
Gilding Breakfast’s Porcine Lily
Rosemary and Mustard Breakfast Sausages

I seem to be on a rosemary binge lately. This is the third recipe I’ve posted in as many weeks that features this fresh, aromatic herb. It must be rosemary’s clean, pure, almost pine-like scent that has me using it in every course from breakfast to dinner.

These easy to make glorified sausage patties will dramatically enhance even the most basic breakfast or simple brunch. The recipe starts with store bought sausage meat and embellishes it with fragrant fresh rosemary, spicy coarsely ground Dijon mustard with its gentle crunch of soft seeds, and sweet caramelized onions. The end result is like no sausage you’ve had before.

Rosemary and Mustard Breakfast Sausages
Adapted from Bon Appétit - December 2004

1 tablespoon olive oil
1 medium onion, finely chopped
1 teaspoon chopped fresh rosemary
1 14-ounce package breakfast sausages, casings removed
2 teaspoons whole grain mustard
Fresh rosemary sprigs for garnish

Heat oil in small skillet over medium-high heat. Add onion and chopped rosemary; sauté until golden, about 10 minutes. Transfer to medium bowl. Add sausage, mustard, and generous amount of freshly ground black pepper. Mix gently. Form into twelve 2-inch-diameter patties. (Can be made 1 day ahead; chill.)

Place sausage patties in a large skillet and cook over medium heat, turning once, until cooked and lightly browned. Transfer sausages to paper towels to drain, then arrange on platter. Garnish with rosemary sprigs and serve.

Makes 12 small patties.

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