The Italian sausages got a makeover with Southern sausage spices, and I formed them into little breakfast-sized links. After steaming them, I fried them up crispy in (what else?) more olive oil.
Instead of all the Italian spices, I used ground sage, a little ground ginger, a bit of allspice, a little thyme and marjoram. I still used a good bit of garlic, coarse ground black pepper, and red pepper flakes, since we like our sausage spicy.
I used 1/8 cup (2 tablespoons) of dough to make each small breakfast link sized sausage, wrapped them in foil, steamed them for 15 minutes, and then fried up the cooled links in olive oil to make them crisp and golden.
One recipe that usually makes 8 large Italian sausages makes between 28 – 32 breakfast links.