Reviewed: Nov. 21, 2009

My new favorite sausage recipe! I love the bit of sweetness this has -might try using maple sugar next time! I omitted the cloves (not a huge fan) My salt crazed family asked for more salt but I thought it tasted perfect!

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Andi

Cooking Level: Intermediate

Home Town: Windsor Locks, Connecticut, USA

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Reviewed: Nov. 20, 2009

This was really good. It has a very nice mild flavor. I am going to double all spices next ime to give it more of a kick. Great, great recipe!

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FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Nov. 8, 2009

I'm so happy I found this recipe! We followed the recipe exactly. We used a pork shoulder, included all of the fat, and it was perfect. We used the grinder attachment for the Kitchenaid mixer. We coursely ground 8 pounds and formed it into 1 1/3 pound "logs" and rolled them up in wax paper and placed in a gallon freezer bag. Now, we can take them out and just slice them into patties. We will be making this sausage from now on!

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Alison

Cooking Level: Expert

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Reviewed: Oct. 31, 2009

Too dry. Needs fat. I made a recipe myself once and just cannot remember how I made it. This was not it!

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doughgirl

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: Downingtown, Pennsylvania, USA

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Reviewed: Oct. 26, 2009

I used half ground pork and half ground turkey. This recipe is perfect. I made this for a family breakfast and everyone loved it from age 15 to 70. I add a splash of water (just a splash) to help the herbs and spices incorporate easier. This works well with most sausage recipes.

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Jo S.

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

We both liked this recipe. Made as written, and altered for 2 servings, it is quite delicate in flavour and made enough for breakfast with leftovers. I might be tempted to alter some of the spices next time to increase the flavour, perhaps a little more sage, a bit of nutmeg as another reviewer suggested and maybe a little bit of grated onion. Thank you for taking the time to submit this recipe Lee Fogle, we will certainly be making it again.

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Judith

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 20, 2009

I love this recipe! I use it with ground turkey and it really makes yummy turkey sausage. This way I know what is in it and it is very goooood!

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TERESAMIKE

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Reviewed: Sep. 5, 2009

So yummy! Living in NZ there is no yummy breakfast sausage, but now I can make it at home and it taste just like the breakfast sausage from the States. Thanks for this awesome recipe!!!!

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Bostonbuns

Cooking Level: Intermediate

Home Town: Concord, Massachusetts, USA

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Reviewed: Aug. 22, 2009

This is a very good recipe that adapted well to healthy cooking. Substituted chicken for pork, added 1 tsp of olive oil, and 2 tbs ground flax seed. All other spices stayed the same. It was wonderful. Quick to prepare, easy to cook, and delicious.

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Healthy Cook

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Reviewed: Aug. 2, 2009

Oh my! I made this with 1 lb 97/3 ground turkey and then 1 lb of the leanest loin I could find with all the visable fat removed. I put the loin that I'd cut into pieces into my food processor and pulsed until chopped finely. I then added the ground turkey to blend. Dumped into a large bowl and added the spices (except marjoram, I didn't have any). It was absolutely delicious and so very low in fat. I don't have to feel guilty eating breakfast sausage any more. Thank you so much for posting this recipe. I never thought I could make it at home.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Aug. 1, 2009

Move over, Jimmy Dean! This is my new daily breakfast sausage. I made it with home-ground pork and I doubled the crushed red pepper and halved the sugar. I worked the spices into the cubed meat BEFORE I ground it so that the grinding process would thoroughly incorporate the spices throughout the meat. The finished product is delicious! My husband had a piece and said "Can you make some more?" I doubled the recipe and he's worried about us running out! ;)

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Deborah B

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Jun. 29, 2009

We tried this recipe with a lean ground buffalo instead of pork. This is a great combination of spices and beats anything we can buy in a store!

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JOEBERHARDT

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Reviewed: Jun. 28, 2009

I was disappointed on the first attempt - the finished product seemed tough and dry. It may have been the fault of the ground pork I used - packaged, right from the meat case. It may have been too lean, and was ground fairly coarsely. I'm going to try it again, but ask the butcher for double ground pork that's not too lean. Spices were a flavorful combination, but I would probably use about one and a half times the spice mix per pound of meat than what's called for in the recipe (we like a bit more robust seasoning than many folks). First time a disappointment, but will definitely try again.

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CANINECLOWNS

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Lafayette, Indiana, USA

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Reviewed: Jun. 26, 2009

This is the BEST sausage I have ever had! My husband loved it, too! He told me to never buy packaged sausage again. I tried to keep it as close as I could to how it was written. Except I didn't have any sage so I subbed for half the amount of italian seasoning and doubled the marjoram. I like maple sausage so I put about a tablespoon of syrup in, too. Absolutely fantastic! I had been wondering what to do with the ground pork that was in my freezer from my uncle-in-law's farm and I'm really glad I used it to make this sausage! It's really annoying to waste really good meat in a really bad recipe! Thanks for posting this! AWESOME!!! update: I made this with ground turkey this morning and it is just as good. great recipe!!

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Tina W

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2009

This is one of the better recipes I have made on this site. No alterations are needed, but it is fun to experiment with adding other ingredients, too. I recommend maple syrup (real), cinnamon, and nutmeg. Cut the pepper down if you do this. Again, this recipe is great just as it is.

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Mark Hafley

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Reviewed: Jun. 18, 2009

Very good sausage, easy and good flavor. I added a little ground cayenne and by mistake added too much brown sugar. I'm sure I will like it better with the right amount of brown sugar. Thanks for a good recipe

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Cindy

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

Living In: West Jordan, Utah, USA

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Reviewed: Jun. 9, 2009

Excellent! I have made this several times. I refuse to purchase the pre-made sausage at the store with all the chemicals and msg in it. I follow the receipe exactly with the exception of using real maple syrup instead of brown sugar to make it even healthier. I try to eliminate all refined sugar from my diet. And I confess I am usually a little heavy handed with the maple syrup, maybe 2 Tbsp. or so. Excellent taste! My son cannot get enough of this. I also like to add it to the sausage casserole from this site. Yumm!!

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Lynnje

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Reviewed: May 31, 2009

I was having a problem this morning because I didn't go to the store yesterday and was out of eggs, bacon, etc... I had some ground pork and decided to make sausage and homemade biscuits and used this recipe as my guide as it's been some time since I've made sausage. It was excellent. My daughter has never cared for sausage but she ate two patties as said it was wonderful. My only addition was to add a tad of crushed fennel. I am in China and am experiencing culinary challenges due to the lack of ingredients that I am accustomed to and am finding that homemade "anything" is far superior.

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Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Apr. 26, 2009

We just made a double batch of these based on all you people's rave reviews. How nice to have doubled it! Now we have patties made and in the freezer ready to toss in the pan for yummy breakfasts! The only change we made was to use half ground turkey with the pork. Yum Yum!

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wife-girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Tualatin, Oregon, USA

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Reviewed: Apr. 18, 2009

As a Vermonter, I couldn't help but substitute maple syrup for the brown sugar. It's amazing. My family requests this every weekend & it's so easy to mix & cook that they get it!

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Kristen G.

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