Breakfast Sausage

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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.

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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!

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Very tasty. The only sausage patties I eat.

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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.

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This recipe is absolutely perfect! I used it with venison and fresh herbs from the garden and it has become the family favorite!

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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.

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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.

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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.

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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.

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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.