Spicy Orange-Scented Breakfast Sausage


What? You can grill breakfast sausage? This is a great spicy breakfast sausage that I came up with for serving with Mother’s Day breakfast. Slightly sweet, a little spicy and nicely flavored with a touch of orange zest. Here’s a tip: use the Bull BBQ Mini Burger Press to make perfect size sausage patties!

NOTE: To help make site navigation a little easier, we are spitting posts that have more than one recipe. This is a recipe from last year’s Mother’s Day Breakfast post.

Spicy Orange-Scented Breakfast Sausage

serves four to six

2 pounds ground pork (not sausage)
1 Tablespoon dark brown sugar
1 Tablespoon chopped fresh thyme leaves (or 1 teaspoon dry)
1 Tablespoon grated orange zest
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fennel seeds, toasted and lightly crushed
1/2 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper
Pinch ground cloves

Bull BBQ Stainless Grill Grid

Direct Grilling

Break apart ground pork in a large mixing bowl. In a small bowl, mix together the remaining ingredients; sprinkle over pork and mix to combine. Form eighteen golf ball size balls and shape into patties by hand or with the Bull BBQ Mini Burger Press. TIP: if shaping by hand, wet your hands to keep the meat from sticking to your hands. Place on a tray or plate and refrigerate at least 1 hour before cooking.

Heat grill to medium high heat and place grilling grid on top of grates for ease of cooking; sausage patties can be cooked directly on the grill. Cook for 3 to 4 minutes per side or until no longer pink at the center. Transfer to serving plate and serve hot or at room temperature.


Check out: Grilled Blueberry Polenta with Warm Honey Butter Glaze

Cheers and Happy Grilling!


3 responses to “Spicy Orange-Scented Breakfast Sausage

  1. Reblogged this on cateritforward and commented:
    I have never considered orange in my sausage, but this recipe looks scintillating. I remember there was a time when someone got chocolate in his peanut butter. That combination turned out okay. This is definitely going on my must try list. I’ll bet it’s great with redeye gravy.

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