1 Video | Photo: Breakfast Sausage Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 80 reviews
By RussPA
on April 22, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By Jani321
Parkin, AR
on February 12, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By J R Smith
Vincennes, Indiana
on January 28, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very tasty. The only sausage patties I eat.
Read all 80 reviews