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 94
A good recipe. I like to experiment with venison sausage recipes and I used 30% lean venison and about 10% bacon with country pork rib meat in this one.<div>Not all of the herbs I used were fresh chopped. I expect the recipe is even better with all fresh herbs. I'll definitely keep this one on file and use this again</div> item not reviewed by moderator and published
I agree with @joeskieth, Mr Alton has a good basic recipe but it needs more zing.  I bumped the sage considerably (5 Tsp) to get where I like it.  Also pork butt is the way to go, store bought ground pork was not satisfactory.  A good start and I'll use it again. item not reviewed by moderator and published
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've been making a really close version of this recipe for a few weeks now, selling sausage, egg, and cheese sandwiches at a farmers' market. I double the recipe, using half ground pork and half ground turkey, to lower the fat content, and no one is the wiser. Customers love them and actually appreciate the somewhat healthier version. The seasonings are just perfect. item not reviewed by moderator and published
My family LOVES this recipe and with a teenage footbll player that can consume 1/4 of a refrigerator a day, it saves me tons of money to make my own sausage! Thnks Mr. Brown, your show is my favorite on FN. item not reviewed by moderator and published
I'm surprised Alton didn't start with "step 1: what to feed your piglet." All joking aside, I started with 1.3 lbs of ground pork, and adjusted the quantity of seasonings to match. Thyme is an annual here, and it's still too cold to plant it, but sage and rosemary are evergreen, so I had those in fresh form. Even with the substitution of dried thyme, the flavor was right up there with the major national brands. It's fantastic with cheese on an English muffin, and would be great in a quiche. As a rule, Alton's recipes are more complicated than need be (no, I'm not going to shop for two different cuts of pork, and grind my own, but very reliable. This is no exception. A+ for flavor. item not reviewed by moderator and published
Incredibly good. The seasonings have quite a kick, and they certainly wake up your mouth! Instead of cooking an entire pork butt, I used ground pork, and the patties turned out wonderfully. I just finished eating biscuits and sawmill gravy, made with my very own sausage. Yum! Thanks Alton! item not reviewed by moderator and published
Very tasty. The only sausage patties I eat. item not reviewed by moderator and published
Alton, I love your shows. Your food is always soooo good. I made this sausage today, it was my very first time making any sausage. I don't keep fresh herbs so I used dry ones. I think the dried herbs made it a little overkill. It was still edible, though. I also think this is a good recipe for those making their first sausage. item not reviewed by moderator and published
This recipe is absolutely perfect! I used it with venison and fresh herbs from the garden and it has become the family favorite! item not reviewed by moderator and published
Tried this recipe tonight and yes its true, it is amazing. The only thing i did different was i used a venison/pork combo (60/40. item not reviewed by moderator and published
So, it was 8:30 PM and I had some leftover ground pork (1 lbs, and I decided to make these breakfast patties. I didn't have the fresh herbs needed, nor the right ones, so I substituted using a herb subs chart found on the web, and adjusted the quantities according to the amount of pork being used. I used dried Oregano, Marjoram, and Rosemary, plus some fennel seeds, which I always have on my pantry. After reading some reviews on how spicy they are, I used less than half of the required Cayenne and Crushed Red Pepper; to make them kid friendly. Well, this is a great recipe, easy to prepare and forgiving. My whole family liked the flavor, much better than store bought. The good thing is that you can always adjust herbs and heat to your taste. Gave it 4 stars as it is too spicy for the whole family. Tips: If using dried herbs add a little bit of cold water to the mix. Very sticky mix, so use gloves. If you find a piece of 2" Stainless Steel pipe make a 3/8" tall mold to form your patties. item not reviewed by moderator and published
I was concerned as I used dried herbs and in the same amounts (forgot the nutmeg and only 1/2 the brown sugar. A big hit! The family couldn't quit eating. I would caution giving to smaller children as the spice comes out. item not reviewed by moderator and published
This is a super easy and super delicious recipe. I made this for dinner tonight (breakfast for dinner and my husband and kids just loved it. Please use fresh herbs instead of substituting them for dried; I really think it makes all the difference. This was my first time making sausage and I think I will stick with this recipe for the future. One thing to note, I don't have a meat grinder so I just used ground pork and put it in the food processor with all the herbs and seasonings and minced the meat in there. Then I rolled the meat in plastic wrap and let it sit in the fridge for the time stated in the recipe and then formed patties. item not reviewed by moderator and published
This is a wonderful breakfast sausage. I like to make my own so that I know exactly what is in it! If you are planning to make it a day or two ahead, it is OK to sub dried herbs for the fresh (half as much dried as fresh and add 1/4 cup of cold water to the mix. item not reviewed by moderator and published
I love this recipe. I have been making my own sausage for about a year now after seeing Alton make this. item not reviewed by moderator and published
So I didn't have all that Alton listed on the recipe. I only had ground pork. I didn't have most of the herbs, but I had poultry seasoning. I didn't have bacon, nor fat back, nor salt pork, but I did add some oil to the meat. I feared making the sausage too hot for my mom-in-law, so I left out the red pepper flakes. Boy was the sausage FANTASTIC! Alton's given me a foundation recipe so that it can be tweaked to my liking. I can't wait to try it with fennel or smoked paprika, pepper flakes and more cayenne. item not reviewed by moderator and published
Fantastic! Whenever I try something new, AB is always my first go-to choice. Rec'd a new KitchenAid last week for my b'day, so my friend lent me her grinder attachment. Easy. Chilling the meat in the freezer for about 10 minutes let it process effortlessly. I had saved about 1/3 of a 9 lb. pork butt (Anne's Asian Braised Pork and kept the fattiest parts, including the fat back, hoping to make sausauge. The amount of fat was fine, probably about 30% total. (I've seen sites on the internet that up to 50% is allowable in store-purchased sausage. AB's recipe was spot on from a flavor standpoint, but we did do a "test patty" a la Anne, and upped the salt and red chili peppers a bit (adults only. For some odd reason, it just seemed to be "richer" than store-bought, smaller patties and fewer, even more money saved! Thanks, AB! item not reviewed by moderator and published
Like a previous reviewer, I had ~1 1/2 pounds of ground pork. I too adjusted the seasoning accordingly and made 1/2 patties and used the other 1/2 for sausage gravy to go over potatoes and onions. I like the fact that the ground pork is so lean. Yum. Thanks AB. Another winner. item not reviewed by moderator and published
I like the blend of flavors, but way too much black pepper for my taste. item not reviewed by moderator and published
I used already ground pork, a couple strips of bacon pulverized, and the herbs indicated, but dried herbs. Let it sit overnight lightly mixing once or twice (but make sure and reduce the amount of herbs by at least half for dried. Yeah this rocked. Add a few ground fennel seeds for more 'sausage flavor'. item not reviewed by moderator and published
Excellent recipe! We used fatty boneless country-style pork ribs and omitted the extra fat. For a bit more oomph, I added some dried rosemary, thyme, and rubbed sage to the fresh herbs called for and left out the nutmeg (which I don't like. Don't skimp on the cayenne or red pepper flakes-- they give this sausage some zing. The flavor profile is excellent-- sage-y and just what good breakfast sausage should be. A keeper. item not reviewed by moderator and published
This recipe was my first attempt at making breakfast sausage. It did taste delicious, however the next time I fix it I will NOT add the fat back. The boston butt that I used had plenty of fat. In fact I only used 1/4# of the fat back and it was too much. Having said that, I do have a very old meat grinder that I inherited and the 1/4 inch pieces of fat back did not grind up very well so the texture was horrible. I was surprised to hear that one posting would scale back the heat a bit. It wasn't hot enough for us so I will add a little more cayenne and/or crushed red pepper flakes. Thanks AB!!! item not reviewed by moderator and published
So it's Sunday morning and I have a 1.5 lbs of ground pork, I pulled out of the freezer the day before as in "use it or toss". Using my ground pork I made this recipe scaling the spices for the lower amount of pork. Half of it became sausage patties and the other half sausage gravy! It was the very best biscuits&amp; gravy and sausage we have had. This gravy was spectacular on my mother-in-laws buttermilk biscuits and because of the great spice blend needed no extra seasoning. I did use the drippings from the patties to brown the pork for the gravy. Thanks AB! item not reviewed by moderator and published
Wow, this is good. I used dry herbs so I cut the amounts in half. The next time I make it I’m going to cut the heat back a bit. I found them to be a little “hot” for my breakfast pallet. item not reviewed by moderator and published
this is my new sausage recipe. Just take care not to overcook. Since the sausage is so fine (at least the way I did it it can dry up quickly. Delicious. No overwhelming flavors, you can taste the delicious pork. I used boneless country style ribs (on sale rather than buy the 10lb bone-in shoulder butt. AB is the KING. item not reviewed by moderator and published
I've been looking for a good sausage recipe for a while. others i tried were either overloaded with spices or to much trouble to put to gether this one is just right i can use as is or make small adjustments for my taste. item not reviewed by moderator and published
Awesome sausage. I had never made sausage before this was very easy. Great flavor. item not reviewed by moderator and published
I am not a novice to making breakfast sausage. THis is the best I have made. Great recipe! I think the key to the differences are the brown sugar (so the meat browns nicely and the hot pepper taste. item not reviewed by moderator and published
This sausage is absolutely delicious! We made about 75lbs. of this last year. We gave some to friends and everyone loved it. We have requests for more, beings as it the time of year that be make sausage. Can't wait. item not reviewed by moderator and published
An excellent country sausage. I find that I can leave out the fat back and have leaner sausage that doesn't shrink so much. If you substitute fresh summer savory for the sage, it tastes exactly like McDonald's breakfast sausage. item not reviewed by moderator and published
as always Alton did it again Love it,It is Dilis. item not reviewed by moderator and published
Excellent!! Had 40 or so friends over for brunch recently. I made five pounds of sausage along with two other meats. There wasn't a piece left. Gave out multiple copies of the recipe. I mixed it a few days ahead and fried it that morning. Easy and time saving. Love you lots Alton! Your holiday turkey is my Thanksgiving tradition and the Cornish hen in the panini press has been affectionately named Road Kill Chicken at this house. item not reviewed by moderator and published
PHENOMINAL!I followed the recipe exactly and the results were amazing. When you cook the patties they let off verry little if any fat. Not greasy at all. item not reviewed by moderator and published
Alton Brown has been my go-to guy for southern recipes like his cooking method for country ham. So I came straight here when looking for a sausage recipe. I'm giving 4 stars because it has a lot of potential, but I am withholding one because I found it tasted weird to me with rosemary, and a bit under spiced. Next time I will double both the crushed red pepper and the cayenne, and substitute marjoram for rosemary. I think it is also worth note that the show says only to add fatback "if necessary", but the printed recipe here calls for it every time. I found that I probably could have done without the additional fat as a good Boston butt is nearly an 80/20 ratio already. item not reviewed by moderator and published
Fabulous - move over, Jimmy Dean! Instead of pork shoulder, I used the meat of the snowshoe hare (with traces of grouse and perhaps porcupine as well) with pork fat added until it "looked right;" I'm guessing the fat content is about 25% give or take. I also used much easier-to-obtain "normal" off-the-shelf spices, like dry rubbed sage instead of fresh. I was unable to find cayenne pepper in the last minute (hey, this is a SMALL one-store town!) so I just omitted it. Pretty darn fine and zesty, I'd say. Now I wonder if my meat choice will put a bit of a spring to the step after eating it! item not reviewed by moderator and published
SO SO SO SO GOOOD!!!!!!!!!!! Love it item not reviewed by moderator and published
I too used venison and pork shoulder in this recipe. And seasoned similarly to that of the other venison post from Clifton Park. I made 13 pounds. Fantastic. item not reviewed by moderator and published
I used ground chicken and instead of fat back, grated cold butter into the mixture. I'm sure for those pork purist, it sounds weird, but it sure tasted wonderful to me! item not reviewed by moderator and published
I used this for venison sausage with awesome results. I left the heat as is, and it turned out that the spice-adverse wife could still enjoy it. For 10 pounds of game sausage in a roughly 6/2/2 game/pork/pork fat ratio I used the following substitutions based on a roughly 5X scale up. The pork fat and pork came from pork butt trimmings. The result is very tasty and with very little fat. - coarse ground black pepper instead of fresh cracked pepper - dried rubbed sage instead of fresh sage leaves (3T for 5x/10 pounds) - dried whole thyme leaves instead of fresh thyme leaves (3T for 5x/10 pounds) - dried rosemary instead of fresh rosemary leaves - powdered nutmeg instead of fresh grated nutmeg item not reviewed by moderator and published
What a great flavor. I made this with pork country ribs meat. I let set for two hours. perfect flavor. Thanks Alton you the man of Good Eats. Oh love your show. item not reviewed by moderator and published
Fatback was not available at local chain grocery, so substituted fattiest block of Salt Pork they had. Also the smallest boneless Pork Butt they had was 4-1/2 lbs, which meant doubling the dry ingredients, except Cayenne which was cut in half to appease wife's tastes. Even so, we both agree that it's the best sausage we've had in 51 years of marriage, bar none. Thanks very much! item not reviewed by moderator and published
This recipe is excellent, I do switch out the rosemary with marjoram, but that's just my preference, I buy a whole 10 lb. pork butt, throw it in the freezer for an hour or two, then slice into strips and run it through my meat grinder attachment on my kitchen aid then mix the seasoning in 2.5 lb. batches then grind again, weigh, package, vacuum seal, and freeze. Quick, easy, delicious, and of course, GOOD EATS..... item not reviewed by moderator and published
alton, i am usually with you on a whole lot of things/recipes but sweet jeesus, this stuff is horrid. maybe it's just yankee sausage but i can tell you for sure, this isn't how it's ever been spiced in the south..... too mush sage, too much thyme,... and rosemary for christ sakes????, that's like cooking pintos in spaghetti sauce and calling it chili.... but that's another letter..... jake item not reviewed by moderator and published
When I tell my family I made sausage, their first question was "Where did you find casings?" Until I came across this recipe, it had never occurred to me that sausage could be EASY to make and really doesn't require stuffing into porcine intestines. Not many people have meat grinders on hand, but many have a stand mixer for which a grinder attachment is available and easy to store. It's worth the investment to get better quality ground meats and for making killer sausage! Living on the left coast, the ingredient that was hardest to find was the fatback. I finally tracked it down at a gourmet market that caters to British expatriates. It was frozen and in a 4-lb. block, but I figured I could make 4 batches and freeze the rest (I got one batch done before hubby threw out what he thought was scraps/trash, so I should probably consider a padlock for the chill chest). I asked the butcher to slice the pork butt into 1/4" slices to simplify my dicing operation (I don't have a band saw in the kitchen yet). Nonetheless, all the slicing and dicing was somewhat labor-intensive and time consuming. But the sausage does freeze well and is so, so, so worth the effort. We are spice wimps so I omitted the pepper and probably could have used a lighter touch on the sage, but nonetheless, the results were EXCELLENT! And just this morning, I did a test drive on AB's Southern Biscuits. Sweet heaven! Next comes the Sawmill Gravy and I'll never haunt truck stops again! item not reviewed by moderator and published
Okay, my husband LOVES sausage gravy and biscuits! I bought bulk pork sausage for Christmas morning. I started cooking the sausage and it smelled totally unseasoned so I searched for a breakfast sausage recipe and LUCKILY stumbled onto this one! : ) I can not believe how awesome this recipe is... I just made the MOST AMAZING gravy for my husband and children! I don't think that I will EVER buy Bob Evan's or Jimmy Dean's again! Thank you Alton! I'm one happy cook right now. Actually, I'm one happy eater! item not reviewed by moderator and published
Okay I added a little venison a one to one ratio, and followed the instructions exactly. This is a great recipe and would recommend it to anyone. If your concerned about spice just don't add as much hot peppers, so the little kids can enjoy also.. item not reviewed by moderator and published
Bought 50 lbs 80% pork to make this.... Ground it up over time.... Some of the pork I did with this recipe... With some of it for fun I added some blackberries.... Can't taste the blackberries.... more vitamines... This is one of the best recipes I have tasted... A refreshing change... Thanks! item not reviewed by moderator and published
I used 2 1/2 lbs of a very marbly/fatty pork loin. Ground it and since I didn't have the fresh herbs I had to use all the dried ones and I am so happy it turned out the way it did even with poor quality seasonings. I can't wait to use my fresh herbs next time. Thank you so much for sharing. item not reviewed by moderator and published
This is an OK recipe for homade sausage but you can not make the best sausage from pork purchased at the store. The best pork sausage is made only from sow meat and for the best taste and texture the meat and spices must be ground and mixed together right after the animal is slaughtered while the meat is still warm. This pre-rigor meat can only be aquired if you slaughter the animal yourself. There still are several companies that produce breakfast sausage using this maner. If you compare the product as to taste and texture you will see the difference and never again eat sausage made from cold meat, item not reviewed by moderator and published
Ground up about 17 pounds of fresh pork this morning, got me hungry for some breakfast sausage, threw some fresh ground pork and all the ingredients for this recipe, with the exception of the red pepper (5 kids to feed), and the smell filled the house, everyone came around, asking "what are you making", "mmm that smells good"! Got rave reviews from everyone, including my 7 year old son who says "You are the best food maker..".. Thanks for the awesome recipe!! item not reviewed by moderator and published
Yeah, this is the best sausage I have ever had. I have a southern husband...he is a sausage head and truly appreciated this one. My thyme died so I had to use dried...I put it in a mortar and and pestle and pulverized it to a powder. I didn't make it quite as hot as the recipe indicated but somewhat hot. I got pork butt for 99 cents per pound...WOOO HOOO.... I have sausage from now until the end of time. The butt had good marbling so I didn't have to add any additional fat. I spoke with the butcher and he said he made some and didn't have to add any additional fat. I challenged him to a breakfast sausage show down...LOL...anyway, it's a great recipe. Thanks Alton! item not reviewed by moderator and published
Instead of pork and fat back, I used ground chicken. I added everything else and it was incredible. A great alternative to pork and my family can't tell the difference. Thanks Alton. item not reviewed by moderator and published
This was great...I used ground pork that I had on hand and I had to omit the sage because I didn't have any...however, it came out delicious! I will definitely make this again WITH the sage. I'm sure it'll be even better! I love you, Alton Brown! item not reviewed by moderator and published
I hate you Alton Brown! Every show makes me blow my money on all the seasonings and meat and effort into making your recipes because they are so stinking awesome! I have no money for anything else because I now cook so much and enjoy every minute of it! Seriously, I didn't use the fat back, as if pork isn't fatty enough, but hey, I can understand how sausage is supposed to be uber fatty. I used powered seasonings too and it still was good, though I'm sure fresh is better. All that work grinding the meat was worth it. item not reviewed by moderator and published
I used the exact same recipe but with venison instead of the pork butt, and it was perfect! Just the right amount of fat with 2 lbs venison, which is very lean, and 1 lb. pork fat back. The only problem I had was the 'silver skin' membrane TOTALLY gums up the Kitchen Aid grinder attachment. That thing is just about useless. The seasonings are just about perfect. The only change I made was to cut back on the sage. I'm from the Deep South, and we don't use a lot of sage in our sausage. item not reviewed by moderator and published
This is the second time I've made this recipe (I doubled the recipe the second time). Both times I bought a bone-in pork shoulder roast and just cut out the bone--it's a tiny bone weighing just a few ounces and takes only 30 seconds to remove. I didn't add the additional fat either time. I did up the salt and the red pepper flakes a little the second time and used a 2 oz. scoop to form the patties--1-inch patties seemed just too small. Make sure to adjust the seasonings to your taste! We would never go back to store-bought sausage again! http://www.blogger.com/publish-confirmation.g?blogID=8600385&amp;postID=5665941627247010840&amp;timestamp=1228675233430&amp;javascriptEnabled=true item not reviewed by moderator and published
I really enjoyed this recipe! This is the first time i have ever made sausage, it was easy and Delicious! I omitted the Fat Back and it still tasted great! item not reviewed by moderator and published
I was searching for a breakfast sausage recipe and came across this one. I used pre-ground pork which was on sale this week so no grinding necessary. I used the 80 lean 20 fat mixture, although there was also a 90/10. I didn't add extra fat. I left out the peppers (I DETEST pepper of any kind and don't like my food "kicked up a notch") and formed into patties, then fried without extra fat. They came out with a great taste and very meaty/satisfying.. Next time I will cut back on the salt to 3/4 of a tsp per pound. I may try the maple syrup addition another reader posted too instead of the brown sugar. item not reviewed by moderator and published
I have just started making sausage at home and had tried a couple different breakfast sausage recipes but this one is the easiest and best tasting. I did change it a little and instead of red pepper flakes (which I was out of at the time) I doubled the cayenne pepper which gave it a little more bite which I like. I will recommend this to everyone. item not reviewed by moderator and published
We have been making this sausage for two years now. This sausage is not only easy to make, it far surpasses anything you can buy. Thanks AB you did it again. The only changes we made were leaving out the extra fat(for us) and we use half the amount of pepper(for the kids). We now wait for the pork to go on sale and spend a day making our years supply. Thanks again AB!!! item not reviewed by moderator and published
Great sausage! I do one more thing just before grinding... I add about a 1/4 to a 1/2 cup of REAL maple syrup and mix very well... YUM! I have made this recipe so many times I have it memorized. Absolutely the BEST! Thank you Alton One more thing for the person that has a hard time grinding... everything must be very cold. I even put my grinding attachment in the freezer for a couple of hours. item not reviewed by moderator and published
This was super easy and tastes way better than what I can buy at the store. It has become our family favorite. We use it for breakfast (even when breakfast is dinner) and find it also works well with cornbread stuffing served with pork chops. item not reviewed by moderator and published
Made this 3 times. This is the flavor I was after in a breakfast sausage. I've adjusted to grind it twice - first 1/4 inch then 1/8 inch, keeping it very very cold in between grinding, almost frozen (important for texture) and I added a tiny bit of pork stock, plus increased the fat a tad. This is now my "kitchen" stock sausage recipe. Thanks Alton! item not reviewed by moderator and published
Excellent breakfast fare. Good anytime. Makes an excellent sausage gravy for biscuits. item not reviewed by moderator and published
Wow, this is great. Somehow I thought sausage making was voodoo. This was simple and extremely delicious. I am going to try this with venison next to get a lower fat option. I can't wait. Alton, you are the best!!! Thank you. item not reviewed by moderator and published
Sorry, Alton. I love your recipes and your show, but I don't eat meat. However, this spice blend adapts into the most fantastic, flavor-rich, convincing veggie sausage I've ever had. I use it to create a crumble-style seitan sausage braised in brown sugar, tamari, liquid smoke, and water. It's too good to be true, I swear, even for omnivores, and it tastes nothing like the cardboard freezer-section stuff. Thanks for the help, Alton! item not reviewed by moderator and published
Used equal amounts of ground pork and ground turkey and was very satisfied and impressed with the results. Great taste with less fat item not reviewed by moderator and published
WOW! Who knew that making your own sausage could be so easy and delicious? Well, I know it now. This is the best sausage I've ever had and everyone who I gave some to agreed. This will be a staple in my fridge for a very long time. Thanks AB! item not reviewed by moderator and published
I got the food grinder attachment to my KitchenAid mixer for Christmas. I've now made Alton's breakfast sausage recipe a couple of times and it's excellent! Oh...shh...don't tell Alton, but it works very well with chicken also if you're looking to reduce the fat! item not reviewed by moderator and published
The hardest part of this was finding uncured fat back. I have a source now and make this reqularly for both home and church breakfasts. The heat is just right. When cooking for crowds my goal is to have 1/4 say "Good but wimpy," 1/4 say "Good but too hot," and 1/2 say "Yum!" item not reviewed by moderator and published
All around pretty good, too salty and spicy for my likes. Next time i would use 1.5 tsp salt and a bit less on the hot. One critical item Mr. Brown left out is, after the 1 hour chill take a bit and throw it in a hot pan and taste it! item not reviewed by moderator and published
I've been looking that perfect breakfast sausage flavor and finally found it. Think Jimmy Dean - but better. I don't eat pork, but this works really well with ground chicken and to a lesser degree with turkey. And it's so EASY. I do add a tsp or so of olive oil to the mixture to mimic the pork fat. I've used fresh herbs and dry herbs. Fresh is best, but the dry works too, I also suffer from migraines and I have to say it's great to be able to make your own sausage without those evil headache inducing NITRITES. Thanks Alton....Yum! item not reviewed by moderator and published
THIS TASTE BETTER THAN STORE BOUGHT. EXCELLENT RECIPE. THANKS ALTON. item not reviewed by moderator and published
The best sausage ever. Made this right before Thanksgiving, and have been making our sausage ever since. item not reviewed by moderator and published
My family loves this as is, but I also opted to try a turkey variation. Our local Amish market sells freshly ground turkey - subbed 2 lbs. of ground turkey for the pork and fat. Couldn't be easier - mix and pop in the pan. If I get really inspired, I add a granulated garlic blended with parsley and herbs. Thanks Alton - doesn't get any easier or any better. item not reviewed by moderator and published
Whenever I do a recipie search on this website, I always seem to end up using one of Alton's. Once again, great recipie from a star with excellent taste and know-how. No fuss, no muss just the best "Good Eats" and always with excellent instructions. Thank goodness for you Alton! If I could I would put this review on all of his dishes. And to the Food Network - Give him a raise! item not reviewed by moderator and published
After reading several recipes for breakfast sausages, I settled on Alton Brown's. This was an amazingly simple recipe. Instead of using pork, I used ground turkey, and the results were fantastic. I'll never buy breakfast sausages from the store ever again. item not reviewed by moderator and published
This is the best sausage we ever had. My first batch, I added 2 Tbls. real maple syrup, omitted the red pepper flakes and halved the cayenne pepper. I stuffed links with it and made two little patties and cooked them just for us to taste test. My thought was, next batch I will cut the salt a tad. But, overall you got to try this recipe! Alton, you are the bestest. Pat in Kingston, NY item not reviewed by moderator and published
This has become my family's holiday tradition. We use to cook packaged sausage, but last year I decided to make this recipe and everyone loved it. I take half to xmas breakfast and the ohter half I freeze in small portions and I add it to my turkey meatloaf. It adds this flavor that is perfect with the ground turkey. I love this recipe. item not reviewed by moderator and published
The nice thing about this recipe is that if you back-off just a bit on the herbs and sugar, this can be the universal sausage. If you want breakfast sausage, add the sugar and a little dried sage, rosemary and thyme. If you want Italian sausage, quickly grind some fennel seeds and a touch of oregano (dry is fine). Great, even without the casing! Freezing the "lightened" recipe, in 1 lb. packages, for up to three months, provides you with a couple of sausage options for which you can be proud. Rick Sparks, Nevada item not reviewed by moderator and published
I can't eat sausage at restaurants anymore! No! Just don't do this one or you'll be spoiled for life. I have added maple syrup and more chili powder w/ excellent results. And, I've made links out of this one instead of just patties. I like using the largest die for grinding if making sausages so the meat mixture doesn't become mush after sending it through the grinder followed by the stuffer. Making a batch and then storing in individual packages in the freezer is very convinient. item not reviewed by moderator and published
I THOUGHT IT WUOLD BE ALOT HARDER THAN THIS WAS.I LIKE THE IDEA OF KNOWING EXACTLY WHAT IS IN THE FOOD I EAT! item not reviewed by moderator and published
great recipe item not reviewed by moderator and published
Using my Cuisinart, I made this, and it's really good. Good old George Foreman and his grill came in next. A perfect match at that! You can really take it from here and use your imagination (next time of course). 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
I don't mean this to sound sarcastic, but I am curious. If no one is the wiser about the ground turkey, how do you know they appreciate the healthier version? I'm not sure I understand that, but surely there is an answer. item not reviewed by moderator and published
Get a Boston Butt and then ask the butcher for the pork fat trimmings. The fat from the loin area makes GREAT fat for the sausage. I tend to disagree on the "over-complicated" portion of his recipes. If one wants to "make" sausage, its best to be in control of all your ingredients. item not reviewed by moderator and published

Not what you're looking for? Try:

Sunny's Sweet and Spicy Breakfast Sausage

Recipe courtesy of Sunny Anderson