Reviewed: Nov. 10, 2009

my favorite sausage!

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Reviewed: Jul. 19, 2009

I've been looking for a recipe that matches a bulk sausage I buy. This recipe is close! It is delicious. To make it a little lower in fat, I used one pound of ground pork and one pound of ground turkey. It was indistinguishable from full-pork sausage. I'll make this often and will likely never buy processed sausage again.

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Saltado

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jul. 5, 2009

This recipe really surprised me. It was simple to make. I freeze the patties and cook them as needed.

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Tammy

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: May 23, 2009

Because I recently found out that I am allergic to onions and garlic, I have had to find new and flavorful ways to cook. This recipe was great. I only made half a recipe because it is just hubby and me. But next time I may make a full or double recipe and freeze most to make a quick and easy microwave breakfast. WOW! What flavor!

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rozzi80

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Reviewed: Apr. 26, 2009

I used groung pork next time I will use pork shoulder for a little fat content. Using meat that is too lean gives a dry result. However, the taste was pleasing.

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inounvme

Cooking Level: Expert

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Reviewed: Mar. 16, 2009

This was very good. I made the recipe as-is and I think it tastes exactly like it should. I don't think it is too hot at all. It is far less greasy than store bought and less salty. I will be making this again. This one gets the thumbs up. P.S. I mix the seasoning with the meat, then let it rest in the fridge overnight before I make it into patties.

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Big Kev

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2008

Very Good but aliitle too Spicey and Hot for me. I cut the pepper and cayenne in half and doubled the sugar.

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Dr. Glenn D'Arpa

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: El Cajon, California, USA

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Reviewed: Sep. 7, 2008

simply fantastic.

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doestreich

Cooking Level: Intermediate

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Reviewed: May 31, 2008

This is the second review, sorry, hope it counts. I re-ground the ground pork in my grinder before mixing in the spices, because the market grinds it real course. It will be much much better if you grind the pork again at least once. I have one of those old, clamp on the counter griders, and it works just fine.

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LEAHMM

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Reviewed: Mar. 24, 2008

I loved it and it was SO easy I thought I had done something wrong. It is spicy, but I love it that way. If you like it with a little less heat decrease peppers to your taste. Used it on homemade pizza and kids really ate it up!

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DANALUKEMORGAN

Cooking Level: Expert

Home Town: Sikeston, Missouri, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Feb. 21, 2008

This simple recipe nailed the formula for pork sausage! I couldn't believe it was so simple; I kept thinking "there just has to be more ingredients" - but this is really all it takes. Thank you for the great recipe!

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Renae Sattazahn

Cooking Level: Intermediate

Home Town: Branson, Missouri, USA

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Reviewed: Jan. 16, 2008

I found some ground pork on sale. I bought it not knowing what I was going to do with it. I found this sausage recipe and tried it. I couldn't believe it. The sausage smelled like sausage. It has a nice flavor. I will probably add a little more of the other seasonings. I added no cayenne pepper this time, but I may next time. Thanks for the recipe.

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Mamasgirl

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Reviewed: Dec. 24, 2007

This definitely deserves all 5 stars. It's simple to make and delicious. I live in an area of the world where breakfast sausage is hard to come by. I made this recipe and used it in a breakfast casserole for xmas brunch. Thank you for an excellent recipe. Oh, and I didn't change a thing. Perfect as it is.

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Julie

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Reviewed: Aug. 28, 2007

I used this for sausage and egg breakfast tacos. My husband liked it a lot better than my other breakfast sausage recipe. He said this one is a keeper and perfect as I made it. I added a little extra sage, maybe another 1/4 tsp. I'll definitely keep this one for use again and again, thanks for sharing this Bertha.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jul. 2, 2007

I made it for my three boys and it was HOT alot of "kick". I did add 1/4 cup fresh bread crumbs and added 1/2 brown sugar. Maybe next time I will add fennel seeds. Otherwise GREAT!

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TuRtLeMaMa

Cooking Level: Expert

Home Town: Mason, Ohio, USA

Living In: Wilmington, Massachusetts, USA

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Reviewed: Jan. 14, 2007

I followed the recipe as written but on a smaller scale. I liked the spice but see how others may think it is too spicy--just lay off the cayenne if you're sensitive to spice. The only criticisms I have are that the patties were a little dry and fell apart a bit in the pan. Perhaps an egg would help with moisture and binding?

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Still Learning

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Reviewed: Jan. 7, 2007

I also, made this with ground trukey. I thought it was fine, but my wife said it was too spicy.

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ICELORD44

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Reviewed: Oct. 28, 2006

This is fantastic. The cayenne gives it a nice kick, and the sage and brown sugar compliment that kick very well. I used ground turkey instead of ground pork and it still came out great!

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