Homemade Breakfast Sausage Patties

Byamazingfoodstv


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Turning a tough cut of pork into snappy, succulent sausage is easier than you’d think, and having a batch on hand can be any cook’s secret weapon.

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44 Comments

  1. The biggest problem with making you own sausage is getting pork that has enough fat. You need 20% fat at a bare minimum. For my own recipe, I use salt, black pepper, onion, garlic, dark brown sugar, and allspice. I use 1 tsp salt (about 6 g) per pound of meat (454 g), fairly close to the 1.5% ratio here.

  4. There use to be a restaurant in Stockton, California called Ye Olde Hoosier Inn where they made their sausage in-house. Not only was it tasty & moist, but they used the finest cracker meal, almost flour-like to coat the outside and when it fried up, it had the most wonderful light texture. I'm swallowing real hard right about now.

  6. Really ? we can't get the recipe unless we give you our credit card for a free trial? We all this is a scam to abuse people that forget to cancel the subscription after 14 days. Shame on you! Do you REALLY think this recipe is so earth shattering that we can't easily find a good one for free on the web?

  9. I have a wonderful butcher down the road who will grind pork for me. I get 10 lbs at a time, divide it into 1 lb portions to freeze. I make both Italian and breakfast sausage patties as needed. Been doing it for years and I love knowing I can customize the meat as I like and knowing exactly what’s in the mix.

  10. What is rubbed sage? Is it using dried sage and rubbing it between fingers or fresh sage rubbed between fingers? Oh! I forgot… the test kitchen does not answer, but still posting just in case somebody 8s kind enough to answer… Thank you.

  12. Made these this morning and had one for lunch. The method works a treat! Used ground sage (1/2 the quantity) as I didn't have rubbed sage: the seasoning was just fine, to my taste. The cayenne gives it a nice bite.
    Excellent method/recipe!

  13. Wow, they must have had this one in the can for a couple years. Fully masked up kitchen in 2023? That, or a bunch of weirdos working over there in the Test Kitchen. Oh, and DON'T start your grinder before you have the meat in the hopper at least. Those blades really heat up fast.

  16. At What point would you freeze the Patties? I certainly would not go through the process for just one batch – and I would like to put some away for another time. Should I freeze them after forming them – or should I freeze them after cooking them?

  19. Why do people use brown sugar as an ingredient? It’s white granulated sugar with molasses added.

    Get some blackstrap molasses, not the halfhearted lighter types of molasses. Yes, it tastes strong, but that means you don’t need much! You don’t need sugar in your sausage, and though blackstrap molasses has some, you’ll be adding way less sugar than you would with brown sugar.

    Yes, most supermarkets no longer sell blackstrap molasses. You may have to go to a health food store to get some. It’s a pain to pour and a pain to measure, whereas brown sugar is easy unless the sugar in your package has gone hard as a rock.

    Prediction: absolutely nobody who reads this comment will stop using brown sugar and start using blackstrap molasses instead.

  21. I can't eat pork. I like it, but it doesn't like me back. I generally like to eat chicken, turkey, beef or game meat.
    With chicken and turkey being such low fat meats, do you just use thigh meat? Or would another part be better?

  24. A very basic lorne sausage and the sugar is definitely surplus to requirement, use something like nutmeg and coriander instead for flavour as well as mixing pork and beef.

    Pressing the sausage meat into a lined loaf tin, chill, turnout and slice, a much easier way to get consistent portion sizes. Slices can then be fridged for a few days or frozen for later consumption and should easily defrost overnight.

  34. I watched many video by ATK. The Erin lady always had this tone of voice and attitude that bother me. I would not want her to be on my team at work. I would never want to work for her, with her or let her work for me, neither would I want to subject my team members to her attitude.

  44. To whoever is now doing the make up on these ladies….
    It's wayyyyyy tooooooo thick. Make up should look natural, even under bright video lights.
    Poor Bridget looks like the ghost of a hooker. Her make up is way too white, and the bright lipstick against that pale white is terrible!
    Bridget has more pink in her skin, she's not a ghost!
    Bridget, don't let that person do your make up ever again!

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