Breakfast Sausage

Total Time:
1 hr 45 min
Prep:
30 min
Inactive:
1 hr
Cook:
15 min

Yield:
2 pounds or 16 (2-inch) patties
Level:
Intermediate

Ingredients
  • 2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
  • 1/2 pound fat back, diced into 1/4-inch pieces
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 teaspoons finely chopped fresh sage leaves
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon fresh grated nutmeg
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon red pepper flakes
  • Special equipment: meat grinder
Directions

Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.


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4.8 92
In culinary school I took Garde Manger class and have made different types of sausage in the past. I found this recipe to be a bit bland. I added a little more salt and would probably add a little more brown sugar next time. I would also recommend you use a medium grinding plate instead of the fine plate. Get your meat mixture to almost freezing before grinding so that it passes through your grinder without getting mushy. Also, after grinding I used a paddle attachment and used my mixer on low speed to better incorporate the ingredients. Do a small taste test and adjust your seasoning before putting the sausage in your mixer. Just do not overwork it. Also, non-salted pork bellies (you can find these at any Asian market) will work in place of fat back for the fat addition. I will definitely use this recipe again with a few seasoning tweaks. You can use this sausage in bulk form or in hog casings. item not reviewed by moderator and published
Oh my! I've never buying corporate packaged sausage again. I was so disappointed after buying a major brand of pork sausage that I sought out a recipe. Once again, Alton rocks! The seasonings were perfect. I don't own a grinder so I bought an organic store ground pork. I used 1/2 the brown sugar. My taste buds are happy, happy, happy! item not reviewed by moderator and published
Our family has custom made sausage for a long time. Breakfast sausage, Brats, Kielbasa, lean salami and bologna.. We generally stick to our tried and true recipes. I stumbled on this recipe and thought I'd give it a whirl with about 10 lbs leftover pork grind I had. This is a great recipe! We like how the herbs and seasonings mixed together, and a big bonus is that this recipe uses less salt (generally) than most others. I will make this again but I will tweak a few things here and there, but honestly not by a whole lot. I think this is going to be a fantastic base recipe to make leaner venison breakfast sausage come fall! item not reviewed by moderator and published
This tastes exactly like classic breakfast sausage, it's sooo good! I don't have a meat grinder so I just use ground pork. I follow the recipe but I use 1lb of ground pork, 1tsp salt, swap brown sugar with real maple syrup and I use all the same measurements for the spices but use dried instead of fresh. We like it a little spicy so if you don't and you're just doing 1lb you should probably cut the cayenne down to 1/8tsp. We usually use it for sausage gravy and biscuits...it's amazing! item not reviewed by moderator and published
I tried the recipe almost as written, only substituting powdered sage for fresh as there was none available. The flavors and seasoning are delicious and subtle and pair well with the pork, however I found the sausage to be too sweet. While this may not be detrimental if serving with pancakes or other sweet foods, it jarred with the savory breakfast I prepared. Next time I will halve or even omit the sugar altogether. item not reviewed by moderator and published
A note to all of you who are using dry herbs the rule is 1/2 the amount of fresh and rehydrate them in hot water before adding to the meat you will have better results. Dry spices will really do better too if you heat them in a skillet on low for a minute or so watching closely and stirring constantly Great recipe thank you Alton.. item not reviewed by moderator and published
I tried this recipe... backed off the black pepper a bit... used 3/4 tsp. Absolutely delicious! Thank you Alton! item not reviewed by moderator and published
I was looking for a breakfast sausage spice mix and I tried this with ground turkey. I'll agree that it was a little too spicy (and I like hot!) I was so excited to try this and I am sad to say I found the spice mix bland. I used dried spices and not fresh so that might have made a difference, but fresh herbs aren't extremely easy to find in the winter but my spice rack is. The search for a great sausage spice mix continues! item not reviewed by moderator and published
So... Used this recipe for making elk sausage... 10 lbs of ground Elk as base, 1 1/2 lbs of ground Bacon Ends as fat content, and then multiplied the recipe X4 (without any other meat or fat of course)... wow! This is really good, lean, sausage... A little spicy perhaps, but delicious none the less! Thanks for the recipe... works great! item not reviewed by moderator and published
I think this was good but a little spicy for me so I cut the cayenne pepper in half. I have made this by just adding all the seasoning to supermarket ground pork and ground turkey. When I do the turkey (94% I add 1 cup of lightly sweated, small dice spanish onion to soften up the final patties. Thanks Alton item not reviewed by moderator and published
I agree. Loved the recipe but it doesn't need the sugar. item not reviewed by moderator and published
Fresh really does make the difference. The aromas and flavors are incredible. item not reviewed by moderator and published

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Recipe courtesy of Trisha Yearwood