Lorne-Style Fresh Breakfast Sausage

01Method

1. 1

   Combine the ground beef, ground pork, bread crumbs, beef broth, brown sugar, and all the spices in a large bowl and mix until thoroughly incorporated. Form a few small test patties and refrigerate the remaining mixture.

2. 2

   Warm the oil in a large skillet over medium-low heat. Fry the test patties until fully cooked through, about 3 to 5 minutes per side. Avoid overcooking to keep the sausage moist. An instant-read thermometer inserted in the center should register 70 degrees C (160 degrees F).

3. 3

   Sample the cooked patties and adjust the seasoning in the raw mixture as needed. Press the seasoned mixture firmly into loaf pans and refrigerate until the loaves are firm, 2 to 3 hours.

4. 4

   Turn the sausage loaves out of the pans and cut into roughly 1 cm thick slabs. Layer slabs between sheets of plastic wrap and keep refrigerated if cooking within 4 days; fry over medium-low heat as described above.