Best 2 Rosemary And Mustard Breakfast Sausages Recipes

In the realm of breakfast delicacies, embark on a culinary journey with rosemary and mustard breakfast sausages, where tantalizing flavors dance upon your palate. These succulent sausages, crafted with a harmonious blend of ground pork, aromatic rosemary, and tangy mustard, offer a symphony of taste that will awaken your senses. Accompanying this main attraction are two delectable recipes: a creamy rosemary and mustard sauce that enhances the sausages' flavors, and a vibrant tomato and spinach skillet that adds a refreshing touch to the hearty meal. Prepare to indulge in a breakfast extravaganza that promises to transform your mornings into culinary adventures.

Here are our top 2 tried and tested recipes!

ROSEMARY AND MUSTARD BREAKFAST SAUSAGES

Rosemary and Mustard Breakfast Sausages image

Categories Herb Mustard Onion Pork Breakfast Brunch Bake Broil Sauté Christmas Quick & Easy Rosemary Sausage Winter Bon Appétit Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 12

Number Of Ingredients 6

Ingredients

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

Steps:

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. Arrange sausages on heavy baking sheet. (Can be made 1 day ahead; chill.)
Set rack at lowest position in oven and preheat to 500°F. Bake sausages until just cooked through, about 6 minutes. (If sausages have not browned, broil 2 minutes.) Transfer sausages to paper towels to drain, then arrange on platter. Garnish with rosemary sprigs and serve.

SHEET-PAN SAUSAGES WITH CARAMELIZED SHALLOTS AND APPLES

Sheet-Pan Sausages With Caramelized Shallots and Apples image

In this rustic sheet-pan dinner, apples and shallots roast slowly alongside pork sausage, becoming fragrant and caramelized in the process. A quick toss with whole-grain mustard and apple cider vinegar adds a savory edge, making the apple and shallot mixture almost reminiscent of chutney. This recipe works equally well with both sweet and hot pork sausage, as well as any crisp apples, though a mix of red and green apples looks particularly nice. Serve with French green lentils and a green salad, with plenty of Dijon mustard on the side.

Provided by Lidey Heuck

Categories dinner, easy, weekday, sausages, main course

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 shallots, trimmed on both ends and peeled (about 6 ounces)
2 crisp apples (preferably one tart, like Granny Smith, and one sweet, like Fuji)
1 tablespoon olive oil, plus more as needed
Kosher salt and black pepper
1 pound sweet or hot Italian sausages
3 fresh rosemary sprigs
1 teaspoon whole-grain mustard
1 to 2 teaspoons apple cider vinegar, to taste
Chopped fresh parsley, for serving (optional)

Steps:

Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-inch-thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.
Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.
Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.
Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.

Tips:

Make sure to use fresh rosemary and thyme for the best flavor.
If you don't have a meat grinder, you can finely chop the pork shoulder in a food processor.
Be sure to chill the sausage mixture for at least 30 minutes before cooking, this will help the flavors to meld and the sausage to hold its shape.
When cooking the sausages, be sure to cook them over medium heat so that they don't burn.
Serve the sausages with your favorite breakfast sides, such as eggs, pancakes, or waffles.

Conclusion:

These rosemary and mustard breakfast sausages are a delicious and easy way to start your day. They're packed with flavor and can be made ahead of time, making them perfect for busy mornings. So next time you're looking for a hearty and satisfying breakfast, give these sausages a try!