Clay's Kitchen : Sausage Recipes

Sausage Recipes

© Copyright 1995-2023, Clay Irving <>, Manhattan Beach, CA USA

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Breakfast Sausage

Recipe from: Alton Brown
Servings: About 2 pounds

2 pounds pork butt, about 2 ½ pounds with bone, cut in ¼ inch dice
½ pound fatback, ¼ inch dice
2 teaspoons kosher salt
1 ½ teaspoons freshly ground black pepper
2 teaspoons fresh sage, finely chopped
2 teaspoons fresh thyme leaves, finely chopped
½ teaspoon fresh rosemary leaves, finely chopped
1 tablespoon light brown sugar
½ teaspoon nutmeg, grated
½ teaspoon cayenne pepper
½ teaspoon red pepper flakes

Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into sixteen 1-inch round patties. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, sauté patties over medium-low heat in a non-stick pan. Sauté until brown and cooked through, approximately 10 to 15 minutes

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