Breakfast with Wrong Direction Farm

This week I’m excited to announce some new breakfast sausage options. Both of these recipes are ones that I’ve worked on in our home kitchen, running lots of trials and tweaking the recipes until they’re just right. Instead of using commercial sausage mixes, which usually contain suspect ingredients, I prefer to develop my own recipes and then to work with our butchers, giving them our custom blends of sea salt and organic spices so we can offer something that’s truly unique.

Grass Fed Beef Breakfast Sausage Links

I’m especially pleased with the way our new grass fed beef breakfast sausages links have turned out. This recipe uses the traditional pairing of black pepper and sage, but I discovered that a small amount of thyme really works well in the background. And I added just a hint of red pepper flakes – not so much to be spicy, but enough to amplify all the flavors.

Grass fed beef breakfast sausage links on a plate with a sunny side up egg.

I’ve been eating them nearly every morning since this summer and I never get bored of them. Because our butcher packs them in miniature links, these sausages cook up in just a few minutes in the skillet.

Chicken Mild Chorizo Sausage

For this sausage, I was inspired by the enormous chorizo burritos I used to buy when I lived in Arizona shortly after college. I was working lots of irregular overnight hours, and I always appreciated being able to swing by the 24-hour burrito takeout places at whatever weird hour happened to be my lunchtime to get a burrito stuffed with chorizo, scrambled eggs, diced potatoes, and cheese. In formulating this seasoning blend, I kept the hot pepper levels tame and relied on garlic and paprika to provide the lead flavors. I know that a lot of our customers are cooking for kids and I didn’t want to spice them out, so I usually splash on some hot sauce after cooking to bring the heat levels up to my preferences.

Cooked pasture raised chicken chorizo sausage in a handmade bowl served along with an omelet.

This is a loose sausage — that is, it isn’t stuffed into links — so you can just scoop out a bit and brown it in a skillet. If you do happen to have some leftover potatoes from last night’s dinner, whether they be mashed or roasted, be sure to try out the combination of chorizo, scrambled eggs, potatoes, and cheddar.

Whichever you choose, I hope you enjoy it!

6 thoughts on “Breakfast with Wrong Direction Farm”

  1. Hey Dave – just wanted to come say I’ve been loving the chicken chorizo. Great flavor and great addition to breakfast!

    1. Thanks for letting me know! Just this morning I sent in my order for spices so we can make another batch. Sales of the chorizo started off slowly, but they’ve grown more steady as people give it a try. I’m glad to know you like it. – Dave

  2. Both sound so good! I can’t wait to try these! I’ll be adding both when I reorder the mild Italian chicken sausage that is also so very, very good. Thank you for providing these great offerings!

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