Make a batch of Alton Brown's homemade Breakfast Sausage for Food Network.

Breakfast Sausage

pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces

back,

salt

black pepper

sage leaves

thyme leaves

rosemary leaves

brown sugar

nutmeg

cayenne pepper

red pepper flakes

Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.

I've been using Alton's recipe for Breakfast Sausage, with a major process modification and variations on the seasoning for years. The biggest problem is a good one. I can't cook it fast enough...LOL. It gets devoured as fast as I can cook it. I have to make in at least triple batches.<div><br /></div><div>TIPS for success if using KitchenAid meat grinder: Don't dice the meat before grinding. </div><div>Cut the pork into 3/4" X 3" strips. Put cut pieces into a bowl and toss with all your spices &amp; herbs before grinding! Chill for 15 -20 minutes, then grind meat (with the spice &amp; herbs) using larger hole die. Scrape the bowl to get all spices and add to ground mix. Chill the large cut ground mixture till firm and then grind with smaller finish grind die.</div><div><br /></div><div>If, like me, you make several pounds in advance <span>**CHECK SEASONING** by cooking a small portion. It's easier to adjust the seasoning while you still have everything out.</span></div><div><span><br /></span></div><div>Yes, you can use store bought ground pork, and I've done that, but frankly, I want to know what I'm eating  I'll grind my own.  Years ago, Alton gave me the courage and my KitchenAid gave me the tools.</div><div><br /></div><div><br /></div>

After less successfully making this sausage as written, I changed it by using 1 b. of ground pork, all dried spices  in the same amounts as listed, and omitted the cayenne pepper. Need I say that this tweak was artisan good.  Basically the  tweak created a well seasoned sausage that worked great in a breakfast casserole.  This is a keeper.  The rosemary makes this sausage, I don't care what others say, it needs to be in the mix.<br />

I decided to write a review since I have been making this recipe over and over. We love it! We buy and butcher a whole pig at a time so we have a lot of ground pork. I triple the seasonings recipe and put it in a container, then add 1 1/4 tablespoons to a pound of our ground pork when we are making sausage. I substitute the fresh herbs for dried. It's definitely my go-to recipe!

This Sausage is GREAT!  I am on the Whole30 Diet and not able to eat sugar so I substituted minced Apple.  Great Alternative.  Thanks for all of your fantastic recipes Alton Brown.

Great recipe: what a fantastic blend of spices! I didn't have sage, so I substituted an equal amount of marjoram and savory. I also let it sit overnight in the refrigerator, rather than just an hour, to give the flavors a chance to really integrate with the meat. And, I decided to trim away all the fat from the pork, and not add in any extra back fat, to get a leaner sausage. This is probably why it took so long grinding the meat...less fat to help it slide through the grinder. But, the result was a sausage that was so lean that there's barely any grease left in the pan after cooking. And, most importantly, the taste is phenomenal. Thanks for another winner, Chef Brown!

I have made this recipe several times and now it’s hard to eat sausage anywhere else. It’s hard to put into words how good this truly is. My wife doesn’t like pork, but couldn’t stop herself on this one. This recipe should come with a warning because you won’t buy or order the regular stuff again!

Made this recipeas written, and it was so delicious. Flavor is mild and seasonings are not overpowering. Only thing i omitted was red chile flakes. I used 2  and 1/4 lbs of pork belly and 2 pieces of lean boneless pork chops. I give this recipe a 5 stars. 

I make mine with boneless / skinless chicken thighs and I do not add any extra fat.  They come out great!

Excellent. Finally I found a way to replace the extremely fatty commercial breakfast sausage. I use lean ground pork instead of pork butt. 

<span>Made as written, except I used ground pork. This tasted great!  Not too sweet or salty.  Thanks Alton!</span>

https://www.foodnetwork.com/videos/breakfast-sausage-94924

Alton Brown prepares a simple recipe for fresh country breakfast sausage.

breakfast sausage

Prep Time: 30 minutes

Cook Time: 15 minutes

Total: 1 hours, 45 minutes

Servings: 9

Cost: $5.70 /serving

Author : Alton Brown

Ingredients

Instructions

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