Original recipe from TSR: http://www.food.com/recipe/tsr-version-of-jimmy-dean-pork-breakfast-sausage-by-todd-wilbur-250325

INGREDIENTS

Sage

• 16 ounces ground pork
• 1 teaspoon salt No salt added if using Italian sausage
• 1⁄2 teaspoon dried parsley
• 1⁄4 teaspoon rubbed sage (or more)
• 1⁄4 teaspoon fresh coarse ground black pepper
• 1⁄4 teaspoon dried thyme (or more)
• 1⁄4 teaspoon crushed red pepper flakes (optional)
• 1⁄4 teaspoon coriander
• 1⁄4 teaspoon MSG (such as Accent flavor enhancer)

Hot

• 16 ounces ground pork
• 1 teaspoon salt
• 1⁄2 teaspoon cayenne pepper (or more)
• 1⁄4 teaspoon rubbed sage
• 1⁄4 teaspoon fresh coarse ground black pepper
• 1⁄4 teaspoon crushed red pepper flakes (or more)
• 1⁄4 teaspoon coriander
• 1⁄4 teaspoon msg (such as Accent)

Maple

• 16 ounces ground pork
• 3 tablespoons maple syrup
• 1 teaspoon salt
• 1⁄2 teaspoon msg (such as Accent)
• 1⁄4 teaspoon coriander

DIRECTIONS

Combine all ingredients for the flavor of your choice in a medium bowl.Form the sausage into patties and cook in a skillet over medium heat until brown.