Breakfast Sausage

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I used the exact same recipe but with venison instead of the pork butt, and it was perfect! Just the right amount of fat with 2 lbs venison, which is very lean, and 1 lb. pork fat back. The only problem I had was the 'silver skin' membrane TOTALLY gums up the Kitchen Aid grinder attachment. That thing is just about useless. The seasonings are just about perfect. The only change I made was to cut back on the sage. I'm from the Deep South, and we don't use a lot of sage in our sausage.

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This is the second time I've made this recipe (I doubled the recipe the second time. Both times I bought a bone-in pork shoulder roast and just cut out the bone--it's a tiny bone weighing just a few ounces and takes only 30 seconds to remove. I didn't add the additional fat either time. I did up the salt and the red pepper flakes a little the second time and used a 2 oz. scoop to form the patties--1-inch patties seemed just too small. Make sure to adjust the seasonings to your taste! We would never go back to store-bought sausage again! http://www.blogger.com/publish-confirmation.g?blogID=8600385&postID=5665941627247010840×tamp=1228675233430&javascriptEnabled=true

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I really enjoyed this recipe! This is the first time i have ever made sausage, it was easy and Delicious! I omitted the Fat Back and it still tasted great!

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I was searching for a breakfast sausage recipe and came across this one. I used pre-ground pork which was on sale this week so no grinding necessary. I used the 80 lean 20 fat mixture, although there was also a 90/10. I didn't add extra fat.
I left out the peppers (I DETEST pepper of any kind and don't like my food "kicked up a notch" and formed into patties, then fried without extra fat. They came out with a great taste and very meaty/satisfying.. Next time I will cut back on the salt to 3/4 of a tsp per pound. I may try the maple syrup addition another reader posted too instead of the brown sugar.

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I have just started making sausage at home and had tried a couple different breakfast sausage recipes but this one is the easiest and best tasting. I did change it a little and instead of red pepper flakes (which I was out of at the time I doubled the cayenne pepper which gave it a little more bite which I like. I will recommend this to everyone.

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We have been making this sausage for two years now. This sausage is not only easy to make, it far surpasses anything you can buy. Thanks AB you did it again. The only changes we made were leaving out the extra fat(for us and we use half the amount of pepper(for the kids. We now wait for the pork to go on sale and spend a day making our years supply. Thanks again AB!!!

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Great sausage! I do one more thing just before grinding... I add about a 1/4 to a 1/2 cup of REAL maple syrup and mix very well... YUM! I have made this recipe so many times I have it memorized. Absolutely the BEST!
Thank you Alton
One more thing for the person that has a hard time grinding... everything must be very cold. I even put my grinding attachment in the freezer for a couple of hours.

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This was super easy and tastes way better than what I can buy at the store. It has become our family favorite. We use it for breakfast (even when breakfast is dinner and find it also works well with cornbread stuffing served with pork chops.

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Made this 3 times. This is the flavor I was after in a breakfast sausage. I've adjusted to grind it twice - first 1/4 inch then 1/8 inch, keeping it very very cold in between grinding, almost frozen (important for texture and I added a tiny bit of pork stock, plus increased the fat a tad. This is now my "kitchen" stock sausage recipe. Thanks Alton!

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Excellent breakfast fare. Good anytime. Makes an excellent sausage gravy for biscuits.