A quintessential brunch recipe – these Asian spiced breakfast sausages are spiced with Szechuan peppercorn and a mix of other spices. They are easy to make with ground pork or chicken, and can be made ahead of time and frozen too.
It’s no secret that I love brunch and would turn any meal into a brunch special, given the opportunity. Mr K and I have now gotten into the habit of having brunch almost every weekend. They vary from the quick and lazy, to the well thought out brunches on special occasions. These Asian Spiced Breakfast Sausages truly are the poster child of brunch!
I first shared this recipe in 2015. But two years on, it’s time to give this brunch mainstay of ours a new makeover with new pictures AND a recipe video as well! Originally, this post was for Asian spiced breakfast sausages and bubble and squeak (potato cakes) stacks. You can still find the recipe (and video) for bubble and squeak.
These Asian spiced breakfast sausages are very easy to make. You can also make them the day before and then heat up in the oven for fast and easy brunch entertaining. Or store in the freezer for up to a week. And if you’re making them for a special occasion (Valentine’s day, birthdays, or just a regular weekend off), you could pair this meal with a lovely fruity and refreshing drink like my sparkling blueberry elderflower sour and then maybe follow it up with a simple summery dessert, like these peach and raspberry popsicles?
These breakfast sausages are made with ground (minced) pork, but you can also use ground chicken. The incredible flavor comes from that spice mix which contains the one-of-a-kind szechuan peppercorn, garlic, ginger, green onions, soy sauce and a touch of sugar. If you can’t find authentic szechuan peppercorn, you can substitute with black peppercorn. The flavor will certainly be different, but delicious nonetheless! Also, remember that good, authentic szechuan peppercorn has an intense flavor with an amazing aroma, so a pinch goes a very long way. A little too much and you’ll end up numbing your whole mouth and palate.
I made fairly large sausage patties, but you’re more than welcome to change the size or shape to your preference.
I topped them with kewpie mayonnaise, but feel free to use regular mayonnaise or hollondaise sauce instead.
We usually pair these Asian spiced breakfast sausages with bubble and squeak that’s made with potatoes and colorful veggies. But go ahead and serve these up any way you like.
No matter how you serve them, these breakfast sausages are a winner. It’s moist, flavorful and I topped it with a perfectly poached egg, with a beautifully golden and runny egg yolk. The stuff of brunch heaven in other words.
See what I mean? 🙂
Recipe video
Recipe
Asian Spiced Breakfast Sausages
Difficulty:
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
- 1 ½ lb ground pork or ground chicken Ground meat with some fat is preferred. Lean meat wil make the sausage dry.
Spice Paste
- ½ tsp Schezuan peppercorns or ½ tsp whole black peppercorn, freshly ground. OR five spice.
- 1 – 2 tsp chili flakes / crushed red pepper Adjust to your spice tolerance level
- 4 cloves garlic chopped
- 1 inch ginger about 5 – 8 g, chopped
- 3-4 green onions ends trimmed and sliced
- ½ tbsp brown sugar or palm sugar
- 2 tbsp soy sauce
- 2 – 3 tbsp oil
- Oil for pan frying
Instructions:
- Place all the ingredients (except for the ground pork) in a spice grinder and pulse until you get a smooth spice paste.½ tsp Schezuan peppercorns, 1 – 2 tsp chili flakes / crushed red pepper, 4 cloves garlic, 1 inch ginger, 3-4 green onions, ½ tbsp brown sugar, 2 tbsp soy sauce, 2 – 3 tbsp oil
- Add the spice paste to the ground pork. Mix well to incorporate the spices into the meat. To get the right texture, stir the pork mince in one direction vigrously, This will make the meat a little sticky. Alternatively, you can place the met in a food processor and add the spice mix and process the meat to mix the spices, and get the sticky texture.1 ½ lb ground pork or ground chicken
- Optional – let the meat marinate (in a covered bowl) for about an hour (or overnight in the fridge)
- Using a scoop, portion out 6 – 8 servings of the ground meat. Using wet hands, shape the ground meat into a patty.
- Heat up an oiled non-stick pan on medium or medium high heat to cook the patties. Or heat up the grill to medium or medium high heat.Oil for pan frying
- Grill the sausage patties 4 – 5 minutes per side, until they are golden brown and cooked through in the middle. Make sure to adjust the heat so that the patties will burn on the outside, leaving the center raw. Leave cooked sausages in the oven to keep them warm, if you're serving them soon.
- FREEZE FOR LATER – wrap the cooked and cooled down sausage patties with freezer paper or parchment paper and freeze in resealable bags. Heat in the microwave for a couple of minutes (until hot), when you’re ready to eat. Enjoy!
Recipe Notes
A note about szechuan peppercorns
This spice has a numbing effect and is a very notable flavor. If you are not used to it, then I recommend using half the amount. If you do not have this spice, you can use 5 spice or black peppercorn instead. 5 spice will change the flavor profile of the sausages, as it has many spices.Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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