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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Reviewed: Mar. 26, 2009

bland

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Jonine

Cooking Level: Expert

Living In: Doniphan, Missouri, USA

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Reviewed: Mar. 22, 2009

Thanks for such a great recipe! I plan to purchase an electric meat grinder so I can grind my own pork & make lots of sausage. Great stuff!!!

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Julie

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Reviewed: Mar. 15, 2009

I have just (within the last year) gotten into Pork. Trying sausage was & is the latest craze. I thought this recipe was perfect & easy. I used 2 boston butts & ground them myself with the mix master. I did add 25% FAT, on the advice of my butcher. A bit too greasy for us. Next time a little less Mon. I will try to use other ingrediants like turkey etc. Thanks SOOOOO much.

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mike&lynn

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Reviewed: Mar. 11, 2009

Oh my gosh! this sausage is wonderful! I even took some to my neighbor and she thought it was awesome! I will definitely make this again. I had to add a little olive oil to cook it because it was so lean. This is a keeper. Can't wait to try the Italian sausage recipe.

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GARSKESD

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Feb. 27, 2009

Awesome recipe. I used 1/2 turkey and 1/2 pork. Also added a little more red pepper to suit our tastes. Made about 2 dozen patties for us - freezes very well. Fantastic!

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cookin'mama

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: Tempe, Arizona, USA

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Reviewed: Feb. 18, 2009

Sausage as sausage should be! Excellent blend of herbs and spices. I used half ground turkey (93/7%) and half ground pork (which was nice and lean). I used maybe a tad more of this or that seasoning, but I followed the recipe pretty closely. Good-bye Jimmie Dean!!

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Pat

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Reviewed: Feb. 9, 2009

We bought 1/2 hog from the butcher. The ground pork he made for us was very lean, so I did not follow the recommendations of others to mix with ground turkey. This sausage is wonderful! It's just spicy enough to make you know you're eating sausage and mild enough that sensitive palates aren't offended. I used my kitchen scale to make 2 oz patties, so my yield was 8 to the pound. I use plastic gloves, because I have long nails - no problem with getting it mixed enough or sticking to my hands.

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Sanguiness

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Reviewed: Feb. 7, 2009

My family normally loves sausage-there is never any left. this time however we had 4 patties left. I thought there was far to much seasoning in it. It was easy to make but the flavor was just not my families style.

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SARA_B

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2009

This sausage is delicious. We made 60 pounds in 10 pound batches. It tastes better than store bought. Not over powering at all. My whole family loves it. The only change we made was to substitute cayenne pepper for the crushed red pepper.

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BECKYRAY1

Home Town: Grass Valley, California, USA

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Reviewed: Jan. 12, 2009

I won't need to purchase breakfast sausage again. This is very easy to do and you know exactly what's in the sausage. The flavor is really good. I may experiment on other flavors. Thanks for sharing.

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CASSIEBEL

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Reviewed: Jan. 3, 2009

Outstanding recipe. We also add fennel seed to the recipe. We make in 10 pound batches and freeze.

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Dave1125

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Reviewed: Jan. 3, 2009

Seriously how good is this sausage!!?? Ever since we moved home from the States I've been on a mission to fill that culinary hole left by all that wonderful food (not redily available in Australia), but when you find a recipe like this you wonder why you bothered buying it even when it was available! It's so easy. Since there are only 2 in our household I make a big batch and freeze it in to smaller batches (more about watching our intake than not being able to eat it all). Defrosts really easily and voila! REAL breakfast sausage in an instant. Definitely worth a go if you're considering it. Now if I could just find an easy gravy recipe...:)

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CEALR

Cooking Level: Intermediate

Living In: Brisbane, Queensland, Australia

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Reviewed: Jan. 2, 2009

This was exceptionally good, though I'll admit I didn't have any Sage around so I had to improvise slightly (followed some others' recommendations of subbing in Italian spices & fennel seed). In terms of seasoning this worked very well. Why I give only 4 out of 5 is that I thought the sausage lacked a little "bite"... possibly some fresh chili pepper would help. I will try this the next time I make these.

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