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Chef Ben Hasty kicks up your breakfast game

These sausage variations are sure to please any palate.

PORTLAND, Maine — Update: When the pandemic hit, Thistle Pig in South Berwick closed its doors. Chef Ben Hasty has re-opened the restaurant under a new name, Engrain. To learn more about Engrain, click here.

Chef Ben Hasty  joins us in the 207 kitchen to prepare three variations of breakfast sausage. Ben suggests using the freshest pork you can buy -- as the base for your sausage. Here are the three we created during the segment:

Maple Ginger Sausage

1 lb ground pork

1 tsp kosher salt

1 tsp ground coriander

1 TB fresh sage, chopped

1 tsp ginger, minced

1 tsp ground black pepper

1 TB maple syrup

Fresh Kielbasa Sausage

1 lb ground pork

1 tsp kosher salt

1/2 tsp toasted and crushed mustard seeds

1/4 tsp ground white pepper

1/8 tsp allspice

1 clove garlic, minced

1/4 tsp marjoram

1/8 tsp celery seed

Fresh Chorizo Sausage

1 lb ground pork

1 tsp kosher salt

1/2 tsp cayenne pepper

3 cloves garlic, minced

2 TB smoked paprika

1/2 tsp ground black pepper

To prepare (any of these variations!):

Combine all ingredients. 

Either bake in 350 degree oven in meatball shape, OR pan fry as patties until internal temperature of 150 degrees is reached - if you have a sausage stuffer, you can case these as sausages as well! 

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