Breakfast for dinner. It’s a great thing, right up there with Sunday brunch and unexpected snow days. When I was younger and my mom used to tell me that we were having breakfast for dinner, it was like Christmas in July. Pancakes, eggs, and bacon for dinner? I felt like I was breaking some kind of rule. Admittedly, breakfast for dinner was probably the most rebellious thing I ever did as a child. Others were throwing temper tantrums or building forts, I was eating massive amounts of pancakes.
Breakfast for dinner is something that I continue to do today, really as often as is socially acceptable. I would eat French toast and bacon for dinner every night if that weren’t a little disgusting and/or severely clogging my arteries. Last night was scrambled eggs and this Fennel and Maple Breakfast Sausage. Fennel seeds aren’t something that I use a lot, but they work beautifully in these sausage patties. I sweeten up a mild pork sausage with maple syrup and a touch of sweet brown sugar. Crushed red pepper flakes add some heat.
- 1 pound ground pork sausage
- 3 tablespoons pure maple syrup
- 1 tablespoon packed brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon fennel seeds, toasted and ground
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup vegetable oil
- Combine the sausage, maple syrup, sugar, salt, fennel, black pepper, and red pepper flakes in a medium bowl, mixing just until combined. Form the mixture into 2-inch patties.
- Heat half of the vegetable oil in a large heavy skillet over medium heat. Cook the sausage patties for 3 to 5 minutes per side, until cooked through. Continue cooking the patties, adding more oil as needed.