Once upon a time, in a winter wonderland shaded by thick Douglas Fir and silvery green Norwegian Spruce trees, there was a small log cabin with beams that echoed the timbered landscape whistling in the wind and glass creamy windows twinkling by candlelight.
Through a dewy handprint left by one of the children, Ma could be seen in the kitchen, hunched over a frying pan carefully flipping handmade sausage patties until they are the perfect shade of golden richness. Pa was sitting at the hand-carved table, a half folded newspaper lying open before him, a quizzical curve cutting a swift line across his brow as he reached meditatively for a steaming cup of coffee.
Pastoral scenes of quiescent mornings over simple plates of breakfast sausage scented with bright, ambery shades of maple and shadowy hints of rubbed sage are lasting memories from the world of Laura Ingalls Wilder. A world of homesteading simplicity, farmhouse fresh and handmade flavors.
Believe it or not, Cara Nicoletti’s excellent book Voracious is the humble tome that beckoned me to actually put skillet to stove and try my hand at breakfast sausage! Centered around the tasty treats and yummy bookworms found within the pages of some of Nicoletti’s favorite novels, her calm, soothing voice effortlessly talks you through the recipe.Maple Sage Breakfast Sausage is a classic throwback to Laura Ingall’s Wilder’s Little House on the Prairie, which is maybe why it took Cara’s pleasant promise of effortless results to nudge me min the direction of what has always seemed a rather daunting recipe! But this one is vintagely simple, full of flavor, ready in a jif and dancing with the homesteading voice of Laura Ingalls Wilder. Breakfast anyone? Cheers! xoxo
- 1/4 lb ground pork
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked pepper
- 1/8 teaspoon dried rubbed sage
- 1 teaspoon grade A maple syrup
- 1 teaspoon water
- 1 mini can of 4 biscuits, baked per instruction
- 1 large egg
- 1 teaspoon heavy cream
- Maple syrup, for drizzling
- Dried sage, for sprinkling
- Bake the biscuits per the instructions shown on the can and set aside to cool.
- In a small bowl, beat the ground pork, salt, pepper, and sage for exactly 1 minute using a handheld mixer with only 1 blade attached.
- Add the maple syrup and beat for exactly 1 minute longer.
- Finally, beat in 1 teaspoon of water for another minute. Shape the sausage into 2 or 3 patties, depending on your taste, and pat into small, round discs.
- Prep the scrambled eggs by whisking with 1 teaspoon heavy cream. Season to taste and set aside until the sausage is finished.
- Meanwhile, heat a small cast iron frying pan and carefully add the sausage patties, frying until they are a lovely shade of golden brown. Set aside to drain and cool on a paper towel.
- Using the leftover sausage grease, add the scrambled egg to the hot pan, remove from heat and slowly cook the egg until golden and under set at the center.
- Plate the dish by topping a biscuit with the scrambled egg, a sausage patty and a fresh drizzle of maple syrup and a sprinkling of rubbed sage. Delicious!
- Yields 2 manly men sausage patties or 3 dainty treats for the ladies!