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.
Updated: June 2017
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 right here.
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? 🙂
- 1½ lb ground pork / ground chicken (try not to use lean meat, as this will make the sausages quite dry)
- ½ tsp Schezuan peppercorns (or 1 tsp whole black peppercorn, freshly ground)
- 1 - 2 tsp chili flakes / crushed red pepper (more if you like it spicier)
- 4 cloves of garlic
- 10 g of ginger (1 inch piece)
- 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
- Place all the ingredients (except for the ground pork) in a spice grinder and pulse until you get a smooth spice paste.
- Add the spice paste to the ground pork. Mix well to incorporate the spices into the meat. Optional - let the meat marinate (in a covered bowl) for about an hour.
- 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 - medium high heat to cook the patties. Or heat up the grill to medium high heat.
- Grill the sausage patties 4 - 5 minutes per side, until they are golden brown. Leave them 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!
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