Beef Breakfast Sausage Recipe Small Batch
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x/07/2007
Similar other reviewers, I was in search of a recipe to brand breakfast sausage since I cannot have many of the additives (generally MSG) in commercially-prepared sausage. Nosotros moved and I could no longer observe sausage without additives. Even if you *can* eat commercial sausage, DON'T - make this and you lot'll never brand anything else!!! I used 1/ii ground pork and 1/2 fresh ground turkey (improve texture than frozen). This cuts the fat content, and it'south nevertheless so great! I made the recipe as stated, but side by side time I'll cut downwards on the sage and increase the ruddy pepper to our own liking. My family unit doesn't desire to eat anything else now! The first Sunday I cooked the sausage for breakfast, my husband said he just kept thinking near how good it was all during church service! If you haven't tried Lee Fogle'due south Italian Sausage recipe - YOU MUST! It's also fantastic! THANK YOU!!!!
08/07/2002
Have been fumbling effectually for the best sausage recipe. Wow! Only made this recipe and tried some left over scraps. Substituted 1 1/2 tsp fennel seed for the clove (which I did not have). Rolled the sausage out to most 3/eight" betwixt ii layers of waxed newspaper and plastic wrap (to protect my wooden roller). Cut out rounds with a three inch biscuit cutter. Reroll and cut out until only a few scraps are left. It made eighteen rounds with some scraps for tasting. Oh Yum!
09/24/2002
This recipe was soo easy and tasted pretty good! I didn't have marjoram or cloves and all I had was some ground sage and the Italian Spices (which independent a bit of rosemary, marjoram, sage etc) So I improved with 1 1/2 tsp of ground sage and one tsp of the Italian Spices. I thought information technology was a flake too sweet (even though I like sugariness sausages). Although I think that the sausage tastes better after a few days in the freezer then cooked. I definitely recommend this recipe simply I'd give information technology a 2-3 days in the freezer to set (just brand sure to make it into patties before you freeze it, makes a better of a time than defrosing a hunk of meat.) Simply overall Great recipe Lee! Thanks very much for sharing information technology ^_^
01/01/2008
Very tasty recipe. I substituted footing pork for 1 pound of ground turkey breast and 1 pound of ground turkey thigh for a lower fat version of breakfast sausage. I also doubled the sage. When making patties wet, easily with water to forestall it from sticking to your easily. This recipe yielded 20 patties for me.
04/sixteen/2002
This recipe tin can't be beat. It'due south then tasty and easy to make that I'll probably never buy store-bought sausage again--especially since y'all don't know what 'by-products' are in there. This recipe is the existent thing! Y'all won't be disappointed.
01/06/2002
Nosotros ran out of breakfast sausage and wated to make biscuits and gravy. I institute this recipe and it made a wonderful sausage, and in turn, a great gravy!
05/07/2011
This is a swell bones recipe. I normally mix 1/2 lean ground turkey and 1/ii ground pork. This helps to cut some calories while withal giving the flavor nosotros want. I've made several varieties of this sausage by calculation unlike herbs, both fresh and dried to change it up a chip, sometimes cut back or eliminating the carbohydrate, depending on what I'm using information technology for. I find my family likes a sweeter sausage for breakfast only more savory for other dishes. I've also used this basic recipe to make balmy Italian sausage without fennel seeds. Most Italian sausage on the market place is Sicilian manner, heavy with fennel season and not what I similar or utilise to, being from a Northern Italian family. I just add together fresh basil, dried Italian seasoning, granulated garlic, onion powder, sage and marjoram, and eliminate the red pepper flakes, cloves and brownish saccharide for an Italian style sausage that is but delicious. You can also add some dominicus stale tomatoes for a fruitier flavor. Likewise, to the person who felt the seasoning wasn't blended thruout the meat, an easy set up for that is to spread the meat against and upwards the sides of the bowl with a fork, spreading information technology out as much as possible, almost forming a well in the middle. Then sprinkle your seasoning mix evenly over the spread out meat. Then mix together and you lot will have a more than even flavor.
02/28/2010
I'chiliad giving this recipe 3 stars equally is. I made this today, and enjoyed it, prepared as is. My family unit & I thought it was a chip bland. I think I would basically double all spices besides common salt & pepper. I am going to try that next time, hopefully it will have more flavor. This is a good basic breakfast sausage recipe, and can be adjusted to your own likings. I did allow the pork & spices alloy in the fridge for about eighteen hours, and would highly recommend doing that if you have time.
09/27/2002
This is the most succulent sausage I take ever tasted. My hubby loves spicy foods then I will be experimenting with other herbs, such as thai basil, lemon balm, dill seed, rosemary and tarragon all of which I grow. Ena
ten/18/2002
I loved this recipe although if you use lean ground pork then exist conscientious not to burn the patties! Even my husband liked it and he'south harder to delight!
01/05/2002
Very good spicy sausage although a bit sweetness for me. I cutting chocolate-brown sugar to 1 teaspoon. Perhaps too spicy for kids or those with sensitive palate. I used this recipe for ground pork from a wild grunter. Yummy!!!
10/01/2007
We are on a low fat diet and this is so expert. I get lean ground pork. It does not taste like your traditional greasy sausage. Use cooking spray every so ofttimes to get the patties to sideslip out easy. It has a flavor of its own and is much better for us. We missed our forenoon meat and this recipe is our favorite. I take a wide mouth jar ring and chapeau to make patties and put them on a cookie sail reusing the ring and hat for each patty. When sheet is full I slip in the freezer until frozen and repackage them in a freezer bag. When we desire them they are ready. I thaw in microwave earlier cooking so they volition melt well in the center. Likewise every bit others say let spices meld in the pork overnight in the refrig.
01/17/2010
Wow, wow, wow!! I halved the recipe just to make sure we liked it and now I wish I had fabricated the whole thing! I made this for my dad considering he really likes sausage, merely I worry nearly the fat, sodium, and preservatives he's eating in store-bought sausage. I used a 19.2 ounce package of extra lean ground pork and got 15 two-inch patties out of information technology. I omitted the red pepper flakes because my dad doesn't intendance for spicy sausage and, based on a few reviews, I cutting the dark-brown sugar in one-half. The flavor was then good that my dad didn't even add salt…something he applies in liberal quantities to store-bought sausage!! This will be our breakfast sausage from now on. I can't wait to try information technology with turkey! Cheers for an crawly recipe :-) ****UPDATE**** I tried this with ground turkey this morning. I cut the recipe in half because I only wanted to "waste" 1 pound of meat if it didn't turn out good, simply it was awesome! I use the cheap ground turkey, and then information technology was kind of gloppy later on mixing it up. It wasn't possible to course patties with my hands, so I used a tablespoon sized measuring spoon and scooped small mounds into my skillet, then smoothed them into roughly round, flattened shapes. The first fourth dimension I flipped them over was a little tricky, because they hadn't fully firmed upwards yet, just afterward that it was smooth sailing. I made eight patties and and so crumble-fried the rest of it for gravy. We had sausage patties with biscuits and gravy for breakfast. YUMMY!!!
11/17/2007
This is the perfect blend of spices for breakfast sausage! I merely made my first batch and it is the all-time I ever had! I ground my ain pork, turkey and fifty-fifty threw in some beef scraps. If you employ turkey or chicken exist sure your pork is fatty. If y'all don't have enough fat in sausage it is dry out & tastless.
05/07/2011
Incredible sausage recipe! I didn't add any carbohydrate at all but otherwise made as written. The problem I was having again and once again was that the spices wouldn't evenly distribute throughout the meat no thing how much I mixed with my hands. Nosotros were always getting inconsistently seasoned bites. I know it's going to sound strange, just I solved the trouble with few seconds of mixing with my standard hand mixer. Using the mixer evenly distributes all the seasonings and spices. I let it sit about an hour before I melt the sausage to distribute flavors. The upshot is always amazing sausage that never fails to get rave reviews and tons of compliments!
06/25/2011
Perfect as written! Will never buy store bought breakfast sausage once more. Used it in my ain biscuit and gravy recipe and hubby said "All-time you've e'er made." :o)
01/25/2010
I recently went 'Paleo' and have been looking for a good spice mix that doesn't include sugar. I couldn't detect one. So, I took this recipe and replaced the brown sugar with nigh ane/two cup shredded apple/apple tree sauce. Information technology came out awesome. I make a batch every Sunday to eat for breakfast at work all calendar week.
07/18/2011
When making sausage of any kind being, Italian,Brats or Breakfast Patties. Information technology is always best to permit your seasoned meat remainder in the fridge over night to season thru before putting information technology in casings or making patties.
05/18/2010
This is a "staple" recipe in my kitchen. I mix information technology in ground turkey and freeze in patties on sheets, then bag in freezer ziplocs. I use allspice instead of cloves and have added other spices to diverse batches (thyme, minced onion, etc). Good bones recipe for sausage without all those nasty additives.
03/15/2008
Impressive! I honestly didn't expect it to exist this adept! I bought a barrel picnic roast and footing the whole thing for sausage; I ended up with 5 lbs. I took off the big piece of fat on the top but left the rest--sausage has to have fat in club not to be dry. Even so, when I cooked information technology in that location was NO grease in the pan. Makes you wonder what the ratio of fatty is in comercial sausage!! Only thing I volition change next time is more crimson pepper. SUPER RECIPE!!
07/06/2011
This was just what I was looking for! I halved the recipe and used 1lb of ground turkey instead of pork. I didn't have cloves, so I left that out, and was out of marjoram then I substituted that with oregano. This fabricated succulent crumbled sausage for our breakfast enchiladas & it volition exist my go to recipe for sausage from now on, fifty-fifty for hot italian sausage (all it would need is more crushed red pepper and some fennel seeds), thanks!
08/19/2003
I'1000 lamentable merely this had no taste at all. I had to triple all the spices(non the salt) to try to get some kind of flavor. I will keep looking.
01/31/2011
Love this recipe! I do not buy sausage anymore. I have just used ground turkey in the recpie, to arrive healthier. Can non say enough well-nigh this sausage. A must try! Thank you for the recipe Lee!
07/eighteen/2012
Great recipe. I coated pan with Canola Oil offset to prevent sticking considering I used 1 pound lean ground pork with one pound of basis turkey breasts. I plan to use nighttime turkey meat adjacent time. I omitted blood-red pepper flakes and used 1/2 t. ground cayenne pepper and so there would be some rut throughout the sausage merely not located in but flakes. Make patties and freeze them. They freeze nicely if separate with wrapping paper. Update: Using the night turkey meat with the pork instead of the white turkey meat added more fat and flavor. No demand to oil pan before frying. I used 3 tea. of basis sage (not rubbed) and 5/8 tea. of thyme and ane/2 tea. rosemary leaves to incrase the season. These were skillful additions that we liked.
02/04/2011
I love this! I recently got a grinder for my KA and tried this when I institute 'Pork Cushions' on sale for $1.37/lb. Low fat (I trimmed), lower sodium than shop bought, and succulent. I ran out of sage and used i tsp. sage and 1 tsp. poultry seasoning and substituted allspice for cloves because that is what I had. I also made it with footing chicken thighs. Very expert! Volition definitely be making this on a regular footing. I have 35 little patties freezing in my freezer right at present.
07/08/2007
Bye bye Jimmy Dean, hello Lee Fogle!This is such wonderful sausage. Very balmy flavour. I loved knowing what's in my sausage and that is isn't full of fillers and fatty and by products. Side by side fourth dimension I am going to add together a bit more of all the spices as I do like hot sausage and sage sausage likewise...but only as written is def five stars!!! I made this last night, freezing half and then cooking one-half this morning. I am and so glad I tried this recipe, it's only what I have been looking for. Cheers Lee, I can't wait to try your italian sausage recipe likewise. (information technology's in my fridge waiting for this evening'due south pizza dinner)
10/02/2010
A little sweet for my taste. I'll cut back on the sugar a bit next time and add a bit more than of a kick to it. So much cheaper and better for you than the store bought.
08/29/2012
His is a very dainty bones recipe. I have used basis turkey for this too. On my second batch I added a tsp of garlic and onion pulverisation too. It rounded out the flavor. Thanks for sharing this simple recipe. I now utilise it frequently.
04/22/2007
This sausage actually is as good equally the reviews point. I take made it several times and notice my favorite meat combination to be 1# footing pork and 1# basis turkey. Key: don't overcook.
05/26/2006
Surprisingly skillful! I halved the recipe and used ground turkey instead of the pork. This is a keeper!
01/20/2001
VERY QUIK ! I USED FRESH GROUND TURKEY THE Kickoff Fourth dimension I Fabricated IT AND MY Boyfriend WAS NONE THE WISER! EVER Utilize SAUSAGE IN SPAGHETTI Try IT.
04/02/2011
Commencement, let me say that I'chiliad really picky about sausage (total Jimmy Dean fan). What a pleasant surprise this recipe is. I used "really lean" basis pork (it'southward what was in the freezer), then the texture was a bit different than a traditional sausage patty. The spices are spot on, and I wouldn't change a thing. Lee Fogle, thank you for sharing your recipe. This one'south going into my Favorites folder.
10/19/2010
This recipe is fantabulous! I like it spicy so I increased the red pepper flakes and black pepper. I didn't have cloves and left out the brown carbohydrate because my boyfriend is on a low-carb diet. It still turned out great. I didn't brand patties. I just cooked the meat and made it into a breakfast skillet with scrambled eggs, broccoli and cheese melted on top.Will make once again! Highly recommend!
09/04/2010
Made as directed, except with 1/two of salt. Wish I had kept the original corporeality! This was proficient, non what I was expecting, but good. Ok, only doctored upwards my batch, I added one tsp ground thyme, about 1/iv tsp rosemary that I coarsly ground in my grinder, and the remaining salt I had omitted previously. just for kicks, I added a squeeze of maple syrup to the batch. Much better and more flavorful! Will be eating this with pancakes tomorrow morning!
x/xiii/2013
I am on a very low sodium diet and have been missing salary and sausages, decided to try this recipe. I had ii.75 lbs of footing pork and so I adjusted the recipe to 8 servings. I used 1 tbsp poultry seasoning, 1.25 tsp black pepper, 4 tsps maple syrup sugar, 0.25 tsp carmine pepper flakes, 0.25 tsp parsley and 0.25 tsp thyme, I put them in my spice manufactory to grind finely. I used my #50 scoop which yielded xvi two.5 ounce raw weight patties. Sodium 44 mg Potassium 230 mg.
x/31/2001
Never tried making my ain sausage. I had ground pork in the freezer and short of time to make dinner. This was easy and wonderful! I used the sausage to stuff sections of butternut squash and put bacon on top. This was baked at 350F for about an hour and a quarter. Rave reviews from all!
04/18/2011
I added more sage and red pepper flakes I wish I reduced the sugar.
09/01/2012
I get tired of all the, ahem, alibi my language, , in our food, especially sausage and breakfast meats...this is the most amazing recipe, SO SIMPLE, ridiculously easy, and when made with quality fresh footing, locally grown, organic pork....um...beyond amazing! Never going back....nope. This is it. I put less common salt in, because my hubby doesn't like salty breakfast meat...and he loved it. Personally, I would probably use the called for amount.
06/xx/2007
A one thousand thousand stars! I LOVE that I can at present know exactly what is in our breakfast sausage, and my husband is just happy that at present I'll serve breakfast sausage! These were unbelievable- better than any packaged or frozen than I've ever had. **Update- I tried it with ground turkey, and it's good. The texture is a little dissimilar than the pork, of course, but nevertheless delicious!
05/06/2005
This recipe is WONDERFUL!!! I thought I would endeavour it hoping it would be expert enough that I could serve it for Female parent'south Day Brunch. I'm and then glad I gave it a shot. I used boneless pork spare ribs, thinking that cutting would have plenty of fat so I wouldn't have to worry about the meat being dry equally other reviewers had mentioned. I merely ground the meat myself using my Kitchenaid stand mixer and grinding zipper. I did cutting back on the salt a footling, using 1 1/2 tsp. and substituting cayenne for the red pepper flakes as other reviewers recommended. I idea the seasoning was perfect. Much like the taste of well-known brands. Another reviewer recommended rolling the meat out and using a biscuit cutter to brand patties and this worked out very well for me. I tin can't wait for my family to endeavour this!!!
xi/06/2005
I can't believe how difficult of a time I had trying to find a homemade sausage recipe! I am so glad you posted this one Lee :) It gave me a good base to create my ain and tweak the seasonings. I left out the marjoram and cloves. I doubled upwards on cherry pepper flakes and added a grill steak spice blend. I too added 1/4 tsp of garlic powder and reduced the dark-brown sugar to 2 tsp(could've left it out all together and be just fine!). Also, I used one pound of ground venison and 1 pound of footing pork. Information technology came out bully! :)
05/23/2003
I made this with footing turkey for my mom on Mother'southward day. It was absolutely to die for! Who knew I could brand sausage?! :) I'yard so excited about this recipe, I've sent it to everyone I know.
05/15/2011
This was my first time making homemade breakfast sausage. Information technology turned out great. Will definately be making once more.
10/07/2001
My Grandparents purchase a 4H cow and pig every year and no one always knows what to practise with all of the ground pork. Just later I plant this recipe my hubby does not mutter virtually eating it as breakfast sausage or if I just dark-brown the pork with the spices and then use information technology in biscuits and gravy. Thank you so much for the great recipe! -Rachel Deb Anderson
12/27/2011
Perfect. Fabricated exactly as written. Unabridged family loved it. Eldest girl wants this instead of Bob Evans from at present on. Thank you!
12/02/2012
I added 50% more than spices and so that the flavor is more like breakfast sausage should be. I also added 1/8 loving cup water per pound to add moisture. The one matter I would do next time is to use an fourscore/20 meat to fat mix as a lean grind does not lend either flavor or juiciness.
04/09/2011
Merely fabulous. Can't say it ameliorate than that. Fabricated but equally written, and I'll be slipping this recipe into my favorites folder. Thank you.
02/x/2015
This sausage is excellent!! I like it hot then I doubled the red peppers and used a little extra black pepper. I likewise omitted the cloves because I don't care for that particular spice. I tried it first with regular pork and then with a wild hog. Either mode, it is wonderful! I fifty-fifty had casings so I made it into sausage links. I will never buy sausage from the shop again!
09/20/2010
This was perfect. We use Turkey sausage and not pork but information technology was really proficient and we all enjoyed it! Thank you lot!
09/20/2011
Had a hard time getting the seasonings evenly mixed in. I saw on diners drive-ins and dives a guy who mixed his seasonings in wine and water to help. I will try that mode and see if it helps because I liked the taste!
03/fourteen/2012
Cheers, Lee Fogle, for a top notch sausage recipe. I've been searching for a recipe that reminded me of the sausage my father-in-law used to make on the farm and this is pretty close....regardless, it gustatory modality great! I made exactly to recipe using a philharmonic of dried and fresh sage. I wait forward to trying your Italian Style Sausage.
07/29/2011
This is a nifty recipe, however, I add together ground fennel seed (grind your own with a spice grinder or coffee grinder) and that gives it a real great gustation. I fry mine all at once then freeze the patties in pairs and my husband takes them to work and heats them upwards in the microwave oven for breakfast.
02/12/2008
Well, many reviewers said it before me simply, I must reiterate......I'll never purchase sausage from the store once more. This is but what I've been looking for. I made this exactly equally the recipe stated except I added a few fennel seeds for character. My wife(who ordinarily refuses sausage)loved this. It reminded her of a bed and breakfast we stayed at in Franklin, North.C. and she thought that sausage was swell. Cheers Lee for sharing this recipe.
12/07/2007
Wonderful recipe, espcially with the unstable and unremarkably loftier prices for good sausage. When I make this, I use 1/2 ground turkey and i/2 ground pork and the results are great.
05/04/2013
This was my first fourth dimension making sausage patties and they were delicious. Tasted improve than prepared sausage with none of the chemicals. The only thing I changed was I added slightly more brown sugar and less crushed red pepper.
12/06/2007
My family loves this sausage! We moved abroad several years ago and oasis't been able to detect shop bought sausage that tasted similar what we were use to having down home. This recipe is a God send. Give thanks yous Lee Fogle!
08/02/2007
When I gave this to Husband with his breakfast on Sunday, he said, "Oooo, this is smashing. Where'd you get it?" Great combination of flavors, and the amount of cloves is only correct. Will definitely make again. Thanks so much, Lee!
01/25/2012
My son who hates sausage asked for more.It doesn't need all the salt. Simply was great
03/06/2012
I don't get breakfast sausage where I alive. This is the best recipe I have institute! I'd go far even if I could buy information technology. Information technology is not that much more work to mix the meat.
07/05/2007
Followed other review suggestions and decreased brown sugar from 1 T to 1 tsp and used ane/4 tsp Italian seasoning in place of marjoram. Delicious sausage! Thanks for helping me learn to make from scratch.
11/xix/2009
This was really good. Information technology has a very prissy mild flavour. I am going to double all spices adjacent ime to give it more of a kick. Great, great recipe!
12/08/2002
This came out wonderfully. We had some of the spices come out in the gravy, but information technology came out keen.
02/12/2012
I will never buy breakfast sausage again! This recipe is then darn easy and so incredibly tasty, I don't know why anyone would buy breakfast sausage when they could just brand it for themselves. Normally, I practise not like breakfast sausage at all because it's full of gristle and fatty and e'er has a weird, indescribable flavor component that reminds me that I'm probably eating leftover "parts," but I needed breakfast sausage for a recipe. I love this recipe because it gave me total control over what cuts we were eating and I was able to season to my family's tastes. In this case, I followed the recipes exactly except for the marjoram, which I didn't have. I did a quick internet search for substitutions and replaced the 1/4 teaspoon of marjoram with a pinch each of basil, thyme, and oregano. I'k already planning to make something with breakfast sausages for next weekend. I can't wait to have this sausage again!
01/07/2004
Tasty and very simple to make - followed recipe exactly - I would cutting back on the carbohydrate a piffling and add more pepper flakes - merely that is simply my preference. My only complaint was that they were a bit dry merely information technology could be that my pork might take been too lean - I will attempt them again. Information technology was nice knowing what was actually in my sausage!!!! Thank you submitter.
02/07/2009
My family unit ordinarily loves sausage-in that location is never any left. this time however we had 4 patties left. I thought there was far to much seasoning in it. It was easy to make but the flavor was only non my families style.
07/25/2011
Love sausage & this is a great recipe. Way meliorate than shop bought!
01/05/2002
Thanks for an easy, tasty and quick sausage recipe, for a beginner!!! My family unit enjoyed it!!
08/02/2009
Oh my! I made this with one lb 97/iii ground turkey then 1 lb of the leanest loin I could discover with all the visable fat removed. I put the loin that I'd cut into pieces into my food processor and pulsed until chopped finely. I and so added the ground turkey to blend. Dumped into a large basin and added the spices (except marjoram, I didn't have any). Information technology was admittedly delicious and and then very low in fat. I don't have to experience guilty eating breakfast sausage any more. Thank you so much for posting this recipe. I never thought I could make it at habitation.
06/05/2011
A slap-up recipe for a very mild sausage. Next time I make it I will increase the peppers and the other spices. A good basic recipe for elaborating with every bit well. You can apply whatever ground meat and get personal with the herbs.
02/27/2009
Awesome recipe. I used one/ii turkey and 1/2 pork. Too added a little more red pepper to accommodate our tastes. Made nigh ii dozen patties for us - freezes very well. Fantastic!
12/22/2009
Astonishing!! I fabricated it with ane/2 pork and 1/2 beefiness. Nosotros live in Hong Kong and pay a fortune for sausages from the United states of america and other Countries. I am thrilled to be able to make my own that have no MSG in them. Many, many thank you!
04/07/2012
All viii of my kids and my husband have refused to go back to store bought sausage since trying this! I get pork roasts on auction and grind my ain meat so in that location is well-nigh no grease at all and having a big family, this makes sausage WAYYYYYY cheaper for us!!!
03/31/2007
These were succulent. Simple to brand but and then flavourful. I happen to love sage so I went heavy on it(and the other spices too). I actually made these into fiddling balls and fried them, and so made a cream sauce, added the sausage balls, sauteed carrots and onions and served it over whole wheat penne. So good!
07/12/2010
The flavor in these was very obviously and didn't remind me of the sausage I make it the store at all. I didn't even make the whole batch...ended up tossing the leftovers. Pitiful, this just wasn't for united states.
10/26/2009
I used half ground pork and half basis turkey. This recipe is perfect. I made this for a family unit breakfast and everyone loved information technology from age 15 to lxx. I add a splash of h2o (just a splash) to help the herbs and spices comprise easier. This works well with near sausage recipes.
01/08/2012
Move over Jim Dean !!! :)
06/28/2009
I was disappointed on the first effort - the finished product seemed tough and dry out. Information technology may have been the fault of the footing pork I used - packaged, right from the meat instance. Information technology may have been too lean, and was basis adequately coarsely. I'm going to try it once more, but inquire the butcher for double ground pork that'due south non besides lean. Spices were a flavorful combination, but I would probably use most one and a half times the spice mix per pound of meat than what's chosen for in the recipe (we like a bit more robust seasoning than many folks). Offset time a disappointment, only volition definitely endeavor again.
ten/09/2010
No MSG. No gluten. Excellent flavor. Love information technology!
10/17/2011
Just what I was looking for. Nosotros don't get the bulk breakfast sausage here in NZ, plus I was wanting a expert pizza topping sausage. This works well.
04/27/2013
Delicious! The whole family loves information technology. Nosotros utilize footing turkey instead if pork.
11/05/2007
This is absolutely great. Very versatile. I adjusted the heat down a bit, adding less cayenne. I also fabricated information technology westward/brown sugar one fourth dimension, and maple syrup the side by side. I used half lean basis pork, and half ground turkey. This frees me from the store bought sausage with it'due south questionable ingredients. Thanks for the recipe!
04/nineteen/2011
Good simply a bit bland. I used fresh herbs and doubled them up, only information technology is nevertheless lacking a flake of flavor.
11/17/2011
My kids love breakfast sausage but so many of the commercial sausages are full of stuff I can't pronounce. This is sausage like my grandma used to make, meat and spices. I had no idea it was so easy to make. Thanks so much for the peachy recipe! Since the kids don't similar too much spice I will omit the red pepper adjacent fourth dimension just they still liked it every bit is until they hit a red pepper flake. This actually is piece of cake to brand and tastier than store bought.
02/23/2013
I was skeptical that this would satisfy my sausage craving, but information technology actually came though for me and it was wonderfully tasty! I am a life long Weight Watcher, and I am ever looking for ways to modify tasty, high fatty,unhealthy recipes and make them more suitable for my healthier eating efforts. This actually fit the beak for me! I don't want to sound like one of those reviewers who changes everything in a recipe and basically makes a completely unlike recipe, merely I will tell y'all how I made a few small changes. I used 93% ground turkey instead of pork and I was worried about this because I'm not a big turkey fan, but I thought the seasonings would give it enough flavor for me to get away with information technology and they did! I didn't have marjoram and then I used poultry seasoning and I used 1/ii tsp for half the recipe. I also added more ruddy pepper flakes as I similar spicy food.I as well upped the sage past 1/2 tsp. The corporeality of salt was perfect, I wouldn't touch it. Do non leave out the chocolate-brown sugar or cloves, I retrieve they really balanced the flavors in this for me. Everything else was the aforementioned for me. I also patted the mixture out onto waxed paper and used a biscuit cutter to make uniformly sized patties. I fried in a non-stick skillet and I didn't need whatsoever oil or spray, the fat in the meat was enough. These were succulent. I got two patties per serving with 1 leftover. I halved the recipe with no problem. I will freeze the leftovers and heat 'n eat as desired. Give thanks you for a real winner Lee Fogel!
05/26/2004
This sausage is really, really expert. Other people suggested at that place was too much common salt and then I used one 1/ii teaspoons and I thought information technology was merely right. I used the cloves merely will omit this side by side fourth dimension. Very proficient recipe, thank you!
03/17/2015
We had butts on sale brought home and grinder and added spices used honey for the brownish saccharide wrapped in wax paper rolls put in fridge to let flavour inhance the meat and harden slice and melt
09/08/2012
Admittedly wonderful flavor. I footing the pork myself and added this seasoning. Let it sit down in refrigerator overnight. Made patties next morning and anybody loved them. Flavor was just what nosotros were looking for. Bawdy, simply a touch of sweetness. They browned up beautifully. I will be making these, cooking, freezing then all I have to exercise is put in microwave for a wonderful breakfast add-on.
04/26/2009
Nosotros only made a double batch of these based on all you people'due south rave reviews. How nice to have doubled it! Now we accept patties made and in the freezer ready to toss in the pan for yummy breakfasts! The merely change nosotros made was to use half ground turkey with the pork. Yum Yum!
02/20/2010
This tastes exactly like breakfast links, merely I can do information technology with freshly minced pork from the butcher and no additives. Makes brilliant gravy to go with home made biscuits!
07/01/2012
Nosotros are officially done ever ownership frozen sausage over again! Been buying information technology for years and i finally worked upwardly the nervus to try my hand at this stuff. Wow, information technology seriously was like "Bam" in my mouth. It tasted but like breakfast sausage, only way more intense and better-tasting flavors. I mean, the intensity and flavor was incredible. My husband who is the pickiest eater in the globe idea it was the best sausage he had ever had. I made a full cylinder size pack of links. i had like 3-4 links of information technology and my husband ate the rest of them, LOL! Good stuff. He suggested we even endeavor it spicier, hotter, next time. Great chore! We felt like Pecker when Peggy on Male monarch of the Hill says, "I've got potato salad," and Bill replies by gaping his oral cavity open while saying, "And i've got a mouth!"
04/13/2012
As many others noted, I will not go back to the store-bought patties again! These gustation and aroma similar to the store-bought ones except without all the gristle, added salt and msg. These are perfect the mode they are. I was searching for something unlike to exercise with ground pork and came across this recipe. I'm so happy I did!
09/xiii/2011
I don't fifty-fifty similar sausage but I loved this!
01/08/2011
I had a 2 pound boneless pork roast in the frig that I didn't accept time to cook so I used my KitchenAid grinder attachment and coarse ground information technology this forenoon. Divided the ground pork into ii 1 pound portions, recalculated the recipe for 3 servings and followed it exactly. Formed patties and fried them for breakfast, they were very good. We usually go ground sage sausage from our butcher and these were every flake every bit good. I'g going to make Italian sausage with the remaining meat tomorrow night.
05/x/2012
These are really good for bootleg breakfast sausages! Super easy as well! I volition never buy the store bought ones again. The but reason I gave it 4 instead of 5 stars, is because I cooked up ane, as the original recipe and found it a footling bland. So, I went back and added another 1tsp. sage, 1/8tsp. marjoram, and 1/two Tbsp. brown sugar. Did not add actress salt or cloves and I didn't use the red pepper flakes. With the add-on of some extra spice, they were perfect! Yum!
08/22/2009
This is a very good recipe that adapted well to healthy cooking. Substituted chicken for pork, added i tsp of olive oil, and 2 tbs ground flax seed. All other spices stayed the same. Information technology was wonderful. Quick to ready, easy to melt, and delicious.
11/01/2002
I ever make extra and keep it in the freezer so its always on hand.
10/31/2009
Likewise dry out. Needs fat. I fabricated a recipe myself once and just cannot retrieve how I made it. This was not it!
08/xv/2004
I'thousand never buying frozen sausage patties again! These were groovy and very uncomplicated to throw together. You do take to be conscientious with the cloves though, or they'll overpower the unabridged sausage. Thank you Lee!
02/22/2011
Thanks and then much for submitting this recipe! Didn't do anything diferent and they are perfect as is. I froze some uncooked ones, lets see how they practice. **update: They did keen! =]
Source: https://www.allrecipes.com/recipe/16359/breakfast-sausage/
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