Breakfast Sausage

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love this recipe. I have been making my own sausage for about a year now after seeing Alton make this.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I like the blend of flavors, but way too much black pepper for my taste.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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'.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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& 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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.