Recipe courtesy of Alton Brown
Show: Good Eats
Breakfast Sausage
Total:
1 hr 45 min
Active:
30 min
Yield:
2 pounds or 16 (2-inch) patties
Level:
Intermediate
Total:
1 hr 45 min
Active:
30 min
Yield:
2 pounds or 16 (2-inch) patties
Level:
Intermediate

Ingredients

  • 2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
  • 1/2 pound fat back, diced into 1/4-inch pieces
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 teaspoons finely chopped fresh sage leaves
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon fresh grated nutmeg
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon red pepper flakes

Directions

Special equipment: meat grinder

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.

IDEAS YOU'LL LOVE

"Before Breakfast" Sausage Casserole

Recipe courtesy of Justine Simmons

Sausage and Apple Breakfast Casserole

Recipe courtesy of Jimmy Dean

Pasta Scramble with Breakfast Sausage, Kale, Tomatoes and Eggs

Recipe courtesy of Bobby Flay

The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata

Recipe courtesy of Rachael Ray

Homemade Breakfast Sandwiches with Homemade Maple Sausage, Egg and Cheese

Recipe courtesy of Kelsey Nixon

Breakfast Strudel

Recipe courtesy of Bobby Deen

Breakfast Bake

Recipe courtesy of Jamie Deen

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here