GOURMET BREAKFAST SAUSAGE RECIPES

Name: Breakfast Sausage
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 2 pounds or 16 (2-inch) patties
Cuisine: american
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

BREAKFAST SAUSAGE RECIPE | ALTON BROWN | FOOD NETWORK

Breakfast Sausage Recipe | Alton Brown | Food Network image

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

Provided by Alton Brown

Categories main-dish

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 2 pounds or 16 (2-inch) patties

Number Of Ingredients 11

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

Steps:

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.

BA'S BEST BREAKFAST SAUSAGE RECIPE | BON APPÉTIT

BA's Best Breakfast Sausage Recipe | Bon Appétit image

These breakfast sausage patties are perfect for freezing, extra insurance toward future hangovers.

Provided by Alison Roman

Yield Makes 8 Servings

Number Of Ingredients 10

Ingredients

1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
2 teaspoons light brown sugar
1½ teaspoons kosher salt
1 teaspoon crushed fennel seeds
½ teaspoon crushed red pepper flakes
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
1 pound ground pork shoulder (Boston butt)

Steps:

Mix sage, thyme, brown sugar, salt, fennel seeds, red pepper flakes, black pepper, garlic powder, and paprika in a medium bowl. Add pork and work spice mixture into meat with your hands until it's very well blended.
Scoop out ¼-cupfuls of mixture and flatten into about ¼"-thick patties (they will plump slightly when cooled).
Griddle sausage over medium-high heat until browned on one side, about 2 minutes. Flip and cook 2 minutes more.
Do Ahead: Patties can be made 2 days ahead. Stack between parchment paper; cover and chill, or freeze up to 1 month.

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