Breakfast Scramble with Pork, Spinach, Onions, Sage and Ginger

October 26, 2011

in Breakfasts,Entrees,Recipes

By Riki Shore

Scramble with Pork, Spinach, Onions, Sage and Ginger

Not that long ago my mother gave us the KitchenAid attachment for making homemade sausage. We ran to our favorite butcher and bought five pounds of pastured pork and hog casings, and big handfuls of sage and ginger. We were about to make our first sausages.

It turns out that stuffing sausages is an art to itself, and after what seemed like an awfully long time, we just started making sausage patties rather than links. These we froze and labeled, and now we can pull out individual patties as we need them.

The patties defrost in the fridge overnight and we fry them up in the morning with whatever veggies we have on hand. In this photo we used onions and spinach, but you could easily add sliced shiitake mushrooms, sliced zucchini, leftover roasted winter squash, or thinly sliced broccoli.

For the sausage, we referred to the Breakfast Sausage with Fresh Ginger and Sage recipe in Charcuterie as a starting point. If you aren’t up for making your own sausage, use any store-bought sausage or ground pork in the scramble recipe below.


5 pounds boneless pastured pork shoulder
2 tablespoons Kosher salt
5 tablespoons fresh ginger
5 tablespoons fresh sage
1 tablespoon minced garlic
2 teaspoons freshly ground black pepper

1. Cube the pork shoulder and place it in a large mixing bowl. Grate the ginger, finely chop the sage, and add both, along with the remaining ingredients, to the bowl. Mix to combine well.
2. Set up another large bowl, fill it halfway with ice, and nest your KitchenAid mixing bowl inside it. Grind the pork mixture using the small die directly into the chilled mixing bowl.
3. Add about a cup of cold iced water to the pork mixture and beat with the paddle attachment of your mixer. When finished, the water should be completely incorporated and the meat should be sticky with a uniform texture.
4. With dampened hands, form the pork mixture into small patties and place them on parchment-lined sheet trays. Place these trays into the freezer for about 20 minutes, until the patties are frozen to touch. Move the patties to labeled Ziploc bags and freeze for up to one month. Makes about 20 3-inch patties.


2 pork sausage patties
1/2 small red onion
2 big handfuls spinach leaves
1/4 teaspoon freshly ground black pepper

1. Cook the pork sausage over medium heat in a non-stick skillet, breaking it up with a wooden spoon, until cooked through and slightly browned, about 8 minutes. Remove to a paper towel-lined plate.
2. Wipe out the skillet with a paper towel, then return it to medium heat. Add the sliced red onion and cook, stirring occasionally, with a clean utensil, until just starting to caramelize.
3. Add the spinach to the pan and stir to wilt. If needed, drizzle in some water to keep things moist.
4. As soon as the spinach wilts, add the cooked pork sausage and pepper to the pan. Stir everything to combine, then serve immediately. Because of the salt in the sausage, no added salt is needed in the finished dish. If you like things spicy, drizzle some sriracha or sprinkle some shichimi togarashi once the scramble is off the heat.

Here are some more savory breakfasts for you to try:


{ 1 comment }

Rob S October 26, 2011 at 10:18 am

Having been the primary sausage maker for this recipe, I can say that making links with the Kitchen-Aid stuffer attachment that you buy for $9 is frustrating. Rhulman recommends a $200 stuffer, but I wanted to try it without kicking down for the big bucks. Though stuffing didn’t work all that well, the patties were easy, and delicious.

One tip that Rhulman mentions in Charcuterie that is important is that you should remove sinew from the pork. I tried to do this, but inevitably the sinew gets wrapped around the grinder blades. If the meat looks like it’s smearing as it is extruded, rather than coming out cleanly from the grinder holes, then you know the sinew is wrapped around the blades.

So the tip I’ve seen most often on the web is to freeze the meet for a few minutes, say 15 or so, to make the grinding easier.

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