Breakfast Sausage

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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!

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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..

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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!

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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.

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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,

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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!!

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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!

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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.

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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!

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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.