Food Network
Home> Recipes> Quick and Easy>
Breakfast Sausage Recipe

Breakfast Sausage

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (80)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 80

Showing 21-30 of 80

Sort by:

Newest

  • on January 27, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 27, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 15, 2012

    Flag

    Awesome sausage. I had never made sausage before this was very easy. Great flavor.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 28, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 17, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 25, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 07, 2011

    Flag

    as always Alton did it again Love it,It is Dilis.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 26, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 29, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 26, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.