The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 20, 2006
Shock & Awe! This is good. This recipe makes me feel like I know how to cook!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 18, 2006
I think this is a fabulous recipe. I followed the directions completely, except for the marjoram. Didn't have any. Didn't miss it either. Fabulous. Will use again and again. Thanks for posting it. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 4, 2006
Outstanding Restaurant-style
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 14, 2006
Great recipe. I think I will use a little less brown sugar next time. I prefer this to any brand I have tasted.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 29, 2005
TRIED IT. IT MAKES VERY GOOD SAUSAGE. I DID LET IT SET OVERNIGHT AND I BELIEVE THAT ENHANCED THE FLAVOR.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 5, 2005
This recipe was awesome!!! I loved it. Doubled the spices and it was even better. Great flavor!
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Cooking Level: Expert

Living In: Temecula, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 13, 2005
Best breakfast sausage I have made. Thank you
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Cooking Level: Intermediate

Home Town: Ironwood, Michigan, USA
Living In: Ishpeming, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 6, 2005
I can't believe how hard of a time I had trying to find a homemade sausage recipe! I am so glad you posted this one Lee :) It gave me a good base to create my own and tweak the seasonings. I left out the marjoram and cloves. I doubled up on red pepper flakes and added a grill steak spice blend. I also added 1/4 tsp of garlic powder and reduced the brown sugar to 2 tsp(could've left it out all together and be just fine!). Also, I used one pound of ground venison and one pound of ground pork. It came out great! :)
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Cooking Level: Intermediate

Home Town: Waco, Texas, USA
Living In: Copperas Cove, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 28, 2005
I can't believe how GOOD this is! I used reduced fat ground pork, made it the night before, and put equally sized balls between two sheets of waxed paper and flattened them with a wide-bottomed glass. I cut the recipe in half and had 12 regular sized pattys. I think it made a difference letting the spices meld overnight. The kids LOVED it and I can't imagine ever buying a roll of sausage again - this as better flavor and is meatier. As a matter of fact, if I ever come across a good sale on ground pork I'm stocking up! I can't wait to try it in my other recipes calling for sauasge. Thanks for for sharing this Lee.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 6, 2005
This recipe is WONDERFUL!!! I thought I would try it hoping it would be good enough that I could serve it for Mother's Day Brunch. I'm so glad I gave it a shot. I used boneless pork spare ribs, thinking that cut would have plenty of fat so I wouldn't have to worry about the meat being dry as other reviewers had mentioned. I just ground the meat myself using my Kitchenaid stand mixer and grinding attachment. I did cut back on the salt a little, using 1 1/2 tsp. and substituting cayenne for the red pepper flakes as other reviewers recommended. I thought the seasoning was perfect. Much like the taste of well-known brands. Another reviewer recommended rolling the meat out and using a biscuit cutter to make patties and this worked out very well for me. I can't wait for my family to try this!!!
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Cooking Level: Expert

Living In: Mesa, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 25, 2004
I used ground turkey to save fat and upped the red pepper a bit. Hubby liked it, cooked it as bulk sausage with gravy over biscuits.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 24, 2004
This is an A+ copy of a very fameous Ohio based brand. Its a huge hit!!! They only changes I made were adding 2tbsp's of pure maple syrup and extra hot pepper flakes. Will make every weekend. Oh btw....I used ground turkey.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 15, 2004
I'm never buying frozen sausage patties again! These were great and very simple to throw together. You do have to be careful with the cloves though, or they'll overpower the entire sausage. Thanks Lee!
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Cooking Level: Expert

Living In: Windsor, Nova Scotia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 22, 2004
This came out pretty good, but not as tasty as the store bought that you have no idea what's in them... next time I would make the patties thinner than I thought was ideal this time.. I'll try this again and add more seasonings or something crafty.
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Cooking Level: Intermediate

Home Town: Plantation, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: May 26, 2004
This sausage is really, really good. Other people suggested there was too much salt so I used 1 1/2 teaspoons and I thought it was just right. I used the cloves but will omit this next time. Very good recipe, thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: May 8, 2004
This sausage is excellent!! I like it hot so I doubled the red peppers and used a little extra black pepper. I also omitted the cloves because I don't care for that particular spice. I tried it first with regular pork and then with a wild hog. Either way, it is wonderful! I even had casings so I made it into sausage links. I will never buy sausage from the store again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 1, 2004
I have made this recipe as written at least ten times always to rave reviews.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 21, 2004
I'm in Australia and this is so easy to make. I can finally have my sausage gravy again and I don't have to worry that I don't have packaged sausage again. I like to add extra sage, pepper, salt, and red pepper flakes. It's ok with Brown sugar, but I'll cut that back or do away with it all together. This makes great breakfast sandwiches...put it in breakfast casseroles, and so yummy with Bill's Sausage gravy and J.P.s Biscuits from this site. Yummo!
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Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 7, 2004
Tasty and very simple to make - followed recipe exactly - I would cut back on the sugar a little and add more pepper flakes - but that is simply my preference. My only complaint was that they were a bit dry but it could be that my pork might have been too lean - I will try them again. It was nice knowing what was actually in my sausage!!!! Thanks submitter.
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Cooking Level: Expert

Home Town: Woodside, New York, USA
Living In: Linden, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 9, 2003
This morning I prepared this breakfast sausage, but cut the recipe in half. I already had ground pork sausage, (with grounded up onions and garlic in it) before adding the remaining ingredients your recipe called for. I substituted ground cayenne red pepper for the crushed red pepper flakes. I thought the 1 tsp. of sage to the 1lb. of ground pork was too much. The next time I will reduce it to 1/2 tsp. Also, I probably will reduce the amount of marjoram as well. I liked the brown sugar in the recipe. Other than that, it was good. Thanks for the recipe.
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