Excellent, excellent, excellent. This sausage doesn't taste like store-bought. It tastes better than any of those. No need to fiddle with the spices, they are perfectly balanced. The overall taste is a rounded flavor with no particular one spice pushing its way forward. The main difference, naturally, is the meat. You choose yours with the fat content and mix that you want. I used veal, pork and turkey. I made half into patties and left the rest in bulk using the latter for gravy. I combined all the spices in my mortar and gave them a jab or two before adding to the meat. Thank you for the recipe.
This is by far the best breakfast sausage I have ever had! Most all of the major brands have entirely too much sage which is a big turn off for us but this recipe has just the right amount. Not only the sage but all of the other spice measurements are spot on as well. I did make one change due to some meat I had in the freezer that was needing used. I substituted one pound of the ground pork for a pound of venison sausage which was mixed 50% venison 50% pork fat. I fried 8 of the patties last night and stuck the other in the freezer for later use. The patties hardly shrank at all and everything about them was very impressive. The difference in this compared to the store bought junk that is filled with preservatives is mind blowing really. Thank you for sharing Jan!
Loved it! The flavours blend so perfectly. I will definitely be making this again!
If I could rate these higher I would. These were excellent. Made as per recipe except the red pepper flakes and cayenne. My kids don't do well with spicy. The spice quantities in this recipe are great and my entire family loved it. Even my kids. So glad I found this recipe. We made english muffin sandwiches with them. Delicious.
I rely greatly on smell when cooking, it’s an integral part of my whole prep, cook, eat experience. I was a teeny bit concerned once I mixed everything. The molasses was really gripping my nose & I wasn’t finding the herby aroma of the sage. I let the meat mixture set over night to find the molasses had calmed but still not finding the sage aroma that’s normal for sausage. I prep’d for breakfast & to my surprise, the seasonings were perfect! I MAY go a tiny bit sage heavier next time but the recipe is amazing. You will not be disappointed. This recipe has earned a permanent place in my recipe vault!
I REALLY ENJOYED YOU RECIPE, GOT TO ADMIT I OMITTED SEVERAL INGREDIENTES, INCREASED ONE, AND ADDED TWO EXTRA. OH, I DOUBLED THE RECIPE. WHY MAKE I WHEN YOU CAN DOUBLE IT FOR LATER...LOL ANY WHO, AFTER COMBINING EVERYTHING I PUT IT IN PROPER STORAGE CONTAINERS & PUT IT IN THE FRIDGE FOR 12 HOURS. THE NEXT DAY THE FIRST THING I DID WAS TO HEAT UP THE SKILLET & COOKED SOME. WHOA, THEY ARE UNBELIEVABLY GOOD! THANK YOU FOR SHARING YOUR RECIPE.
Made rabbit/pork sausage with this recipe. Very nice blend of flavor.
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