The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 19, 2008
Great!
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Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 15, 2008
Impressive! I honestly didn't expect it to be this good! I bought a butt picnic roast and ground the whole thing for sausage; I ended up with 5 lbs. I took off the large piece of fat on the top but left the rest--sausage has to have fat in order not to be dry. Even so, when I cooked it there was NO grease in the pan. Makes you wonder what the ratio of fat is in comercial sausage!! Only thing I will change next time is more red pepper. SUPER RECIPE!!
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Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA
Living In: Edgewood, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 12, 2008
Well, many reviewers said it before me but, I must reiterate......I'll never buy sausage from the store again. This is just what I've been looking for. I made this exactly as the recipe stated except I added a few fennel seeds for character. My wife(who usually refuses sausage)loved this. It reminded her of a bed and breakfast we stayed at in Franklin, N.C. and she thought that sausage was great. Thanks Lee for sharing this recipe.
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Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA
Living In: Murrells Inlet, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 4, 2008
Absolutely *delicious*! Didn't have cloves, so left that out, and substituted a little oregano for the marjoram. Turned out amazing. Frying took a long time, though, and obviously is not the healthiest -- I think next time I'll try broiling them, or using the George Foreman.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 1, 2008
Very tasty recipe. I substituted ground pork for 1 pound of ground turkey breast and 1 pound of ground turkey thigh for a lower fat version of breakfast sausage. I also doubled the sage. When making patties wet, hands with water to prevent it from sticking to your hands. This recipe yielded 20 patties for me.
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Cooking Level: Intermediate

Home Town: Durham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 7, 2007
Wonderful recipe, espcially with the unstable and usually high prices for good sausage. When I make this, I use 1/2 ground turkey and 1/2 ground pork and the results are great.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 6, 2007
My family loves this sausage! We moved abroad several years ago and haven't been able to find store bought sausage that tasted like what we were use to having down home. This recipe is a God send. Thank you Lee Fogle!
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Cooking Level: Expert

Home Town: Sparta, Tennessee, USA
Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 17, 2007
This is the perfect blend of spices for breakfast sausage! I just made my first batch and it is the best I ever had! I ground my own pork, turkey and even threw in some beef scraps. If you use turkey or chicken be sure your pork is fatty. If you don't have enough fat in sausage it is dry & tastless.
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Cooking Level: Expert

Living In: Forest Ranch, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 5, 2007
This is absolutely great. Very versatile. I adjusted the heat down a bit, adding less cayenne. I also made it w/brown sugar one time, and maple syrup the next. I used half lean ground pork, and half ground turkey. This frees me from the store bought sausage with it's questionable ingredients. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 7, 2007
Like other reviewers, I was in search of a recipe to make breakfast sausage since I cannot have many of the additives (mostly MSG) in commercially-prepared sausage. We moved and I could no longer find sausage without additives. Even if you *can* eat commercial sausage, DON'T - make this and you'll never make anything else!!! I used 1/2 ground pork and 1/2 fresh ground turkey (better texture than frozen). This cuts the fat content, and it's still so great! I made the recipe as stated, but next time I'll cut down on the sage and increase the red pepper to our own liking. My family doesn't want to eat anything else now! The first Sunday I cooked the sausage for breakfast, my husband said he just kept thinking about how good it was all during church service! If you haven't tried Lee Fogle's Italian Sausage recipe - YOU MUST! It's also fantastic! THANK YOU!!!!
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Cooking Level: Expert

Home Town: Wichita, Kansas, USA
Living In: Decatur, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 1, 2007
We are on a low fat diet and this is so good. I get lean ground pork. It does not taste like your traditional greasy sausage. Use cooking spray every so often to get the patties to slip out easy. It has a flavor of its own and is much better for us. We missed our morning meat and this recipe is our favorite. I take a wide mouth jar ring and lid to make patties and put them on a cookie sheet reusing the ring and lid for each patty. When sheet is full I slip in the freezer until frozen and repackage them in a freezer bag. When we want them they are ready. I thaw in microwave before cooking so they will cook well in the center. Also as others say let spices meld in the pork overnight in the refrig.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 2, 2007
When I gave this to Husband with his breakfast on Sunday, he said, "Oooo, this is great. Where'd you get it?" Great combination of flavors, and the amount of cloves is just right. Will definitely make again. Thanks so much, Lee!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 16, 2007
This recipe is easy and so much healthier than commercially made breakfast sausage (no preservatives or MSG). I mainly use in the "Bill's Sausage Gravy" recipe here at allrecipes (cooked loose instead of in patties). Served over the "JP's Big Daddy Biscuit" recipe and you won't be sorry. Yummy!
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Cooking Level: Intermediate

Home Town: Palos Hills, Illinois, USA
Living In: Gladstone, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 8, 2007
Bye bye Jimmy Dean, hello Lee Fogle!This is such wonderful sausage. Very mild flavor. I loved knowing what's in my sausage and that is isn't full of fillers and fat and by products. Next time I am going to add a bit more of all the spices as I do like hot sausage and sage sausage too...but just as written is def 5 stars!!! I made this last night, freezing half and then cooking half this morning. I am so glad I tried this recipe, it's just what I have been looking for. Thanks Lee, I can't wait to try your italian sausage recipe too. (it's in my fridge waiting for tonight's pizza dinner)
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 5, 2007
Followed other review suggestions and decreased brown sugar from 1 T to 1 tsp and used 1/4 tsp Italian seasoning in place of marjoram. Delicious sausage! Thanks for helping me learn to make from scratch.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 4, 2007
Great recipe and veyr easy. Also recommend leaving the pork overnight in the spices.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 29, 2007
i used this recipe in conjunction with the alton brown recipe- used 3 t fresh sage, 3 t fresh thyme and 1 t fresh rosemary, plus more 1/4t red pepper flakes for kick. let sit overnight to let the flavors meld- and at the end i used a dollop of maple syrup to give it some extra sweetness and moisture.
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA
Living In: Moscow, Moscow (Federal City), Russia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 20, 2007
A million stars! I LOVE that I can now know exactly what is in our breakfast sausage, and my husband is just happy that now I'll serve breakfast sausage! These were unbelievable- better than any packaged or frozen than I've ever had. **Update- I tried it with ground turkey, and it's good. The texture is a little different than the pork, of course, but still delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: May 6, 2007
quite yummy. I followed another poster's suggestions and added some finely chopped apple as well.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA
Living In: Kansas City, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 22, 2007
This sausage really is as good as the reviews indicate. I have made it several times and find my favorite meat combination to be 1# ground pork and 1# ground turkey. Key: don't overcook.
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