Breakfast Sausage Patties - Homemade Pork Breakfast Sausage Recipe

[gaittr]

From someone who's been making game sausage for 25 years I think this is a great recipe and video for beginners who don't have all the equipment. However, once you make and eat this and then begin to understand what's in store-bought sausage you want to start making sausage for yourself. Get the KitchenAid stand mixer because everyone needs in their kitchen and buy the grinder attachment for it. Grind your meat through the course plate, spread it out a large surface, sprinkle your seasoning evenly over it and then gently fold it up together put it in a container and absolutely must refrigerate overnight. The next morning put that mixture through the fine plate of your grinder. Wrap the portions in butcher paper and freeze.

[edwardscruggs]

Great tutorial! I live in Japan and good sausage patties are on the list of endangered food species here. This may have saved my life!! So... thanks a million!

[danielbielby]

I made this the other day and yes let it sit overnight. It turned out amazing. Ground the pork myself. Thanks so much chef!

[alexanderk.]

Beautiful! And full of porky egg music! We all love you, Chef John! 🎉

[davefish]

Let me start by saying sausage gravy for breakfast is one of my all time favorites. I'm an xpat in China and thought I would never see a great breakfast again. I made your county gravy with this breakfast sausage recipe and its the best sausage gravy I have ever had!!! Thank you so much! Maybe just maybe I will make is popular in China too. (:

[Dngrhghvltag]

This is awesome. The quote "you're the boss of your sausage" can be used in multiple situations haha

[OTTOx]

You are the very best cooking instructor on the internet and that is saying a lot. You understand and explain the how and the why of everything and I'm actually starting to do some of the dishes I've seen. Heck! I just bought a beautiful cast iron enamel Dutch oven. I am inspired...

[lethersing]

Done these this morning and.... OH MY And three days ago I tried and made the TUNA MELTS (copyright Food Wishes!) BOTH Thank you, monsieur John, You are a truly food Vraiment magnifique!!!!

[americanworldsuperbi]

CHEF.... I pledge to always check and actually make the recipe you use for whatever it is I think of eating.... With personal touch of course but your guidance is absolutely priceless. I have learned more in one hour binge watching in double time here than as a prepcook in "fancy restaurants"... THANK YOU

[tlsnana]

I know you’ll laugh, but I’m a vegan who has been looking for good spice ideas for my breakfast patties. This sounds brilliant. Thank you. I’ve been watching your videos for only a few weeks and gotten much info. You’re great and, bonus, you make me smile and laugh.

Meat often tastes as good as it’s spices and cooking techniques. It can make or break a good meal. I can do magical things with veggie ingredients also.

[johnletturo]

Excellent recipe!! The orange zest is such a game changer. And yes, fridge overnight. BEST breakfast sausage I've ever eaten. Economical too. Thank you for the recipe.

[Nicefoolkilla]

Looks so good! And i love the gratuitous use of spices!

[andyrbush]

Those breakfast patties are exactly what I am looking for. And no sausage stuffing machinery needed. Real easy to follow you video too, thanks.

[Bugnetblue]

I made this yesterday and fried some up this morning. Wonderful. I would have thought sage would be in the ingredients but I do see it is part of the Italian spices. Really good recipe. Thank you John and your inspiration Michele.🌶

[AirshipFury]

I love how people are complaining about the eggs being raw; they're not raw, they're cooked perfectly. Perfectly cooked sunny-side-up eggs have fully cooked albumen with NO mallard reaction (caramelization/ browning) and a runny yolk. It's sad that people are so used to overcooked eggs nowadays that everyone thinks that it's normal to have a yellow puck for a yolk.

[DoctorMangler]

I just tried this recipe two weeks ago at it's minimums (salt, fennel, nutmeg etc..) and it was really great. I was skeptical about the orange zest, but the test patty was good and the next day sausage was fantastic. The second batch I ran to the maximums and left the orange zest alone and it was even better. Thanks a ton for this recipe, my store quit making their own sausage and I really don't care for the mainstream brands. This recipe was my first attempt at sausage and I couldn't be happier. Everything came out right the first time, I used a pork butt and ground it coarsely only once and there was nothing but meat and fat in my cubes. The test patty was a tad orange heavy but the next day it was perfect and refreshing. I really liked the max spices version, especially the fennel. It was just the right amount of fennel. I'll probably do a spicy hot version of this too with maybe a bit of cayenne. Thanks again, you always have really great, easy to succeed recipes! I use a few of your recipes as staples in my kitchen, and now I'll be having your sausage a few times a week too.

[sgtprestonoftheyukon]

My mother had problems with the preservatives used in store bought sausage. So I made her a batch of homemade breakfast sausage. I ground up a pork shoulder with an old fashioned hand cranked grinder. Then seasoned it with garlic powder, paprika, salt, black pepper, and sage . My mom loved it.
.... and my sister's still can't figure out why she left me the house.

[lonabremer]

Loving this recipe. And have made it a few times so far. And shared the recipe with family! Thankyou!

[hexzerone]

Just simply hearing your voice in the morning soothes me enough to deal with this job.

[tramitesdurango]

I already prepared the recipe... ... delicious.. this is a keeper for sure.. my wife and kids love it!!! thanks!!!