Breakfast Sausage vs. Sausage?

Moose Sausage and Tortellini Pasta with Lemony Sauce

I was gifted some Moose Breakfast Sausage from a good friend, and it made me curious to know what the difference is between Breakfast Sausage and Sausage. So, I did a little research and this is what I found.

 

Breakfast sausage is specially seasoned with herbs and spices like sage, thyme, and nutmeg. It’s typically made from ground pork or a pork blend, giving it that quintessential savory-sweet flavor perfect for starting your day with a bang (and a satisfied tummy).

 

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Now, onto the broader category of sausage. Sausage is like the cool cousin who shows up to the party with a wild new flavor every time. Unlike breakfast sausage, which is more specific in its seasoning and purpose, sausage comes in a variety of flavors, shapes, and sizes. From spicy Italian sausage to hearty bratwurst, the world of sausage is as diverse as it is delicious.

 

So, I saw no reason why I couldn’t use some Moose Breakfast Sausage in a pasta dinner dish with some Mediterranean flavors. And it turns out, I was right – it was deeply delicious!

 

I guess the moral of the story is, the best sausage is the one on your plate. Hope you enjoy this recipe for Moose Sausage and Tortellini Pasta with Lemony Sauce!

Ingredients
  • 1 lb Moose Sausage or Breakfast Sausage (sub your favorite sausage)
  • 2 tbsp flour
  • 1-1 1/2 cups chicken broth
  • 2 cups Baby Spinach
  • 1 cup Kale, torn
  • 1/4 cup lemon juice
  • 4 tbsp parmesan, finely grated
  • 4 tbsp goat cheese
  • 1/4 cup Frescatrano olives, sliced
  • 1/4 cup artichoke hearts, chopped
  • 1 package of cheese tortellini
  •  
Instructions
  1. Brown sausage in large sauté pan on medium heat.
  2. Start water heating to a boil for tortellini (follow package instructions).
  3. When sausage is slightly crispy and browned, remove from pan, leaving approximately 2 tablespoons of grease in pan. Add olive oil if you don’t quite have 2 tablespoons.
  4. Add flour and whisk together with oil for approx. 2 minutes on low/medium heat – this makes a roux, which will thicken sauce.
  5. Add chicken stock to pan in 1/2 cup increments. Whisking thoroughly each time – you don’t want lumps.
  6. Add tortellini to boiling water and cook per package instructions.
  7. Add spinach, kale, lemon juice, parmesan, 2 tbsp goat cheese and artichoke hearts to sauce. Combine thoroughly.
  8. Add tortellini to sauce and mix together.
  9. Take off heat.
  10. Add olives and remaining goat cheese to the top of the tortellini. Enjoy!
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