This is an unusual texture for a breakfast sausage, but it is always a big hit at my house on a Sunday morning. Enjoy.


  • 2 lbs ground pork
  • l small onion, minced (about 3/4 cup)
  • l/4 cup minced fresh parsley
  • 3 cloves minced garlic
  • l l/2 tsp fennel seeds, crushed
  • l Tbls grated lemon zest
  • l Tbls minced fresh or l l/2 tsp dried thyme
  • l Tbls minced fresh or l l/2 tsp dried rosemary
  • l tsp salt
  • l/2 tsp pepper


Mix all ingredients well. Shape into l6 portions. Form into balls and then flatten to about l/2" thick. Cook in batches over med-high heat till well browned, about 6-8 minutes per side

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Submitted 6/13/05.
Source: My files
Submitted By: Dorothy Painter
Breakfast sausage