Breakfast Sausage Patties - Homemade Pork Breakfast Sausage Recipe
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- Опубліковано 20 вер 2011
- Learn how to make Breakfast Sausage Patties! - Visit foodwishes.blogspot.com for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Breakfast Sausage Patties Recipe!
- Навчання та стиль
Check out the recipe: www.allrecipes.com/Recipe/235183/Chef-Johns-Breakfast-Sausage-Patties/
Yes
Food Wishes thank you!
How much maple syrup do I add if I want maple sausage?
Ever thought of adding a tsp or two of maple syrup to that mix? 😋
@@swm122758 I think his seasoning is a bit unusual for breakfast sausage. It sounds perfectly delicious for an Italian dinner sausage. For breakfast sausage, I'd swap out his spices and replace them with a little celery seed and lots of sage...and yes, a splash or two of good maple syrup. But as Chef John has said many times--it's called cooking. He gives the method, and we adapt it to our particular needs/wants.
I made this the other day and yes let it sit overnight. It turned out amazing. Ground the pork myself. Thanks so much chef!
From someone who's been making game sausage for 25 years I think this is a great recipe and video for beginners who don't have all the equipment. However, once you make and eat this and then begin to understand what's in store-bought sausage you want to start making sausage for yourself. Get the KitchenAid stand mixer because everyone needs in their kitchen and buy the grinder attachment for it. Grind your meat through the course plate, spread it out a large surface, sprinkle your seasoning evenly over it and then gently fold it up together put it in a container and absolutely must refrigerate overnight. The next morning put that mixture through the fine plate of your grinder. Wrap the portions in butcher paper and freeze.
When I read game my mind automatically went too deer yummmmm
You are the very best cooking instructor on the internet and that is saying a lot. You understand and explain the how and the why of everything and I'm actually starting to do some of the dishes I've seen. Heck! I just bought a beautiful cast iron enamel Dutch oven. I am inspired...
CHEF.... I pledge to always check and actually make the recipe you use for whatever it is I think of eating.... With personal touch of course but your guidance is absolutely priceless. I have learned more in one hour binge watching in double time here than as a prepcook in "fancy restaurants"... THANK YOU
Great tutorial! I live in Japan and good sausage patties are on the list of endangered food species here. This may have saved my life!! So... thanks a million!
I hear ya, Edward. Same here in New Zealand.
and bacon without ton of sugar😅
Here in Portugal, too. We have good quality meat, thankfully, but no breakfast or Italian sausage.
My italian grandfather made italian sausage for over 50 years and use to supply many greek & italian resturants in the hartford ct area with meats, chese's and spices. He said sausage is not sausage without fennel. Your recipe looks extremely delicious. I cant wait to try it.
Ran the business for just over 50 years. Made sausage for over 70 years
Did your Italian Grandfather’s recipe for Pork Sausage include Garlic?
@@57Class that's a fantastic question. I want to say he use to add some garlic. I know he use to say, "sausage is not sausage without fennel".
@@57Class there was several large seasoning containers he use to dump into the meat grinder before starting to grind it up and make the sausage. Watched him do that a bunch of times. Which specific ones and how much, I couldn't tell you. I do know my uncle sold the recipe to 'Better Brands". That particular sausage is still made today, but...
@@57Class ...use to watch him grab the big chunks of pork from the cooler and bring it in to his shop. Clean it up. Cut it up. Then put in the grinder.
My grandfather was 100% Italian (Roman), from Rome. And for sure was in business with the mob. But, I don't think any humans went through my grandfathers meat grinder. He was pretty mellow.
Beautiful! And full of porky egg music! We all love you, Chef John! 🎉
I made this yesterday and fried some up this morning. Wonderful. I would have thought sage would be in the ingredients but I do see it is part of the Italian spices. Really good recipe. Thank you John and your inspiration Michele.🌶
Loving this recipe. And have made it a few times so far. And shared the recipe with family! Thankyou!
This is awesome. The quote "you're the boss of your sausage" can be used in multiple situations haha
+Dngrh1ghv0ltag3 3 wtf ha ha:)
0
omg
Hm, sometimes someone else likes to boss your sausage so be sure to share.
I enjoy being the boss of my sausage
Excellent recipe!! The orange zest is such a game changer. And yes, fridge overnight. BEST breakfast sausage I've ever eaten. Economical too. Thank you for the recipe.
I just tried this recipe two weeks ago at it's minimums (salt, fennel, nutmeg etc..) and it was really great. I was skeptical about the orange zest, but the test patty was good and the next day sausage was fantastic. The second batch I ran to the maximums and left the orange zest alone and it was even better. Thanks a ton for this recipe, my store quit making their own sausage and I really don't care for the mainstream brands. This recipe was my first attempt at sausage and I couldn't be happier. Everything came out right the first time, I used a pork butt and ground it coarsely only once and there was nothing but meat and fat in my cubes. The test patty was a tad orange heavy but the next day it was perfect and refreshing. I really liked the max spices version, especially the fennel. It was just the right amount of fennel. I'll probably do a spicy hot version of this too with maybe a bit of cayenne. Thanks again, you always have really great, easy to succeed recipes! I use a few of your recipes as staples in my kitchen, and now I'll be having your sausage a few times a week too.
Let me start by saying sausage gravy for breakfast is one of my all time favorites. I'm an xpat in China and thought I would never see a great breakfast again. I made your county gravy with this breakfast sausage recipe and its the best sausage gravy I have ever had!!! Thank you so much! Maybe just maybe I will make is popular in China too. (:
Chinese abroad reading this b like there’s no breakfast like traditional Chinese breakfast 😅
This looks so good! I love making homemade biscuits and gravy. But never had the homemade sausage for it. Hoping to eventually make every part of it from scratch- including the sausage!
Looks so good! And i love the gratuitous use of spices!
Yes! I ate that little piece :))
Done these this morning and.... OH MY GOD!!!!!!!! And three days ago I tried and made the TUNA MELTS (copyright Food Wishes!) ..... BOTH AMAZING!!!!!!!!!! Thank you, monsieur John, You are a truly food genius!!!!! Vraiment magnifique!!!!
I was looking for this comment !
I made these last week and they were amazing! Thank you Chef John.
This is the BEST cooking channel EVER!
I love how people are complaining about the eggs being raw; they're not raw, they're cooked perfectly. Perfectly cooked sunny-side-up eggs have fully cooked albumen with NO mallard reaction (caramelization/ browning) and a runny yolk. It's sad that people are so used to overcooked eggs nowadays that everyone thinks that it's normal to have a yellow puck for a yolk.
The eggs are raw.
Sturmbannführer Toht The eggs are not raw. Stop being a moron.
Don't feed the troll.
I like my egg whites browned a little, cause I don't like the taste.. but the yolks in the video looked delicious!
You can have both by heating your pan up till there's a little smoke,
sliding a cold egg in, then basically "flash" frying the egg while
basting it with the hot oil. It only takes a few seconds, but you'll
have a browned rim on your whites, while having a runny yolk.
I know you’ll laugh, but I’m a vegan who has been looking for good spice ideas for my breakfast patties. This sounds brilliant. Thank you. I’ve been watching your videos for only a few weeks and gotten much info. You’re great and, bonus, you make me smile and laugh.
Meat often tastes as good as it’s spices and cooking techniques. It can make or break a good meal. I can do magical things with veggie ingredients also.
thank goodness I found this again. lost that spice recipe, and getting ready to make this again- it's SO good, will put this in my food file. thank you
This looks way better then anything you can get in a store. Thanks so much for making the vid and sharing the recipe with us.
Love the cutting board!!!
Just simply hearing your voice in the morning soothes me enough to deal with this job.
Yeah!!!!! I have been looking for a good recipe on how to make fresh sausage. Thank you!!!!
Thanks for teaching the technique. Changing up flavor profile to country breakfast sausage (replace fennel & Italian seasoing with Sage). Yum!
My mother had problems with the preservatives used in store bought sausage. So I made her a batch of homemade breakfast sausage. I ground up a pork shoulder with an old fashioned hand cranked grinder. Then seasoned it with garlic powder, paprika, salt , black pepper, and sage . My mom loved it.
.... and my sister's still can't figure out why she left me the house.
man or woman , relative or partner food is love
Here I thought it was more complex than this. Love your videos I have learned a lot. When ever we go camping at the lake my friends think I'm a food genius due to my cooking skills and super simple recipes and Of Course I take full credit for all of it HAHAHA Thanks sir.
Yes!!! Thank you, Chef John! I'm going to be making these asap!
thanks Chef John, I requested this a couple weeks ago, lo and behold, you made, you're the best!
North Carolina is the breakfast sausage capital of the world!!!
Bass Farms is the best!
@@andypetrovich2155 what county that's in?
Also the pig farm pollution capital.
B Allmond Tennessee disagrees 😁
And here I thought the sausage capital of the world was my daddy's kitchen. ;-D
Those breakfast patties are exactly what I am looking for. And no sausage stuffing machinery needed. Real easy to follow you video too, thanks.
What sausage-stuffing machinery would EVER be needed for patties?????
@@forkboy29 What sort of a question is that? English not your first language maybe?
@@andyrbush Apparently, it's the sort of question that you have difficulty understanding, because you didn't answer it.
@@forkboy29 You are a simple ignorant troll so get lost.
Chef John, you're a food-genius ... nd funny to boot. Many Thanks, tried it - LOVED it.
I wish I could wake up to you every morning haha!
I skip the orange zest but sometimes I do add some maple syrup, just a tad.
Oh and if you refrigerate a bigger batch, you can freeze what's left over in patties (I wrap them individually) and it'll last till you're done with it. Good and quick breakfast!
My father and I made our own venison sausages in roughly the same style, though ours seem to be a fair bit more spicy. Kudos to you, Chef John, for making me want to cook my family breakfast tomorrow morning.
hummmm that little piece!!! it's GOLD!
OK, now I'm starving! Thank you, this is going to great, I can't wait till Saturday morning.
Chef John is going to have a nephew one day, who'll make a video of himself making breakfast sausage, and he's going to thank "Uncle John" for the inspiration. History was made in this video.
I was brought up with dad making homemade sausage, he would even hang them in the attic to dry, the attic didn't have insulation, so it was cold and dry in the winter. But when he didn't make any, we would go to a family run little sausage shop, called the Silver Lake Sausage Shop, it was small, they made liver sausage also, which I loved as a child, it tasted like they put orange rind in there I think? Anyhoo,sometimes I buy the market brand Italian sausage, and it's ok, but very salty, but so not the same as the one I grew up on. Dad would make sure not to over cook it so when you take a bite you get that burst of juice, no one likes dried out Italian sausage. I grilled some the other night, then put onions garlic and vinegar peppers with it, in Italian bread for my son, Thats cooking with love like chef John does with his food. Thank you, my friend.
Carol Napolitano i
I love the narrator --- He is hilarious! He makes it fun to watch!
Drooling! !!!! Love me some Jimmy Deans, but I can't find it in Europe. So thanks for the next best thing! You ROCK Bro ! !!!!!!
For those like me that can't afford ground pork shoulder, I use boneless country style ribs through a grinder!
Love your "literary" references....Moreau...INDEED!
Ah! thank you so much. I've been looking for this recipe!!
The best sausages everrr!!!
"Yes, I ate that little piece."
LOL. ♥
"yes i ate that little piece" Hilarious!!!
These are in my skillet right now. Can't wait to try!
great stuff! thank you so much, really getting better at cooking since i started to watch your videos!
The cutting board is mind-blowing for this video. *silent applause*
"You're the boss of your sausage!"
So that would make me... a bossausage? (Insert canned laughter)
i've tried this...... ITS AMAZZZING!!!
You're the boss of your sausage. And the master of your domain.
finally..the recipe for breakfast sausage i have been searching for! every other video is so way out of topic..geez...i don't need to learn how to grind the meat nor i need to make a batch for the whole village !! ..oops..sorry i got long winded...just sayin'...
I've got about 50 pounds of sausage from our pigs. very appropriate lesson chef john!
Om goodness! Mine came out awesome! Truly appreciate you and your recipes! Tysvvm!
I LOVE THIS CHEF JOHN! gonna make it for my hubby tomorrow, thanks! ;-)
"Next morning it comes out of the fridge. You so excited we can finally eat them." ... "No." HAHAHAHAHA.
Thanks for this recipe. Store sausage has way too much sodium. I'm gonna try this with no salt for my old man.
Lonnie514 this is Haram😯😱😱
And way too much sugar. I like sugar but I hate the way it gums up the bottom of my pan when I cook Jimmy Dean sausage (which I love) ...
@@bilalnasir6311 It might work with dark meat chicken.
Your recipes are always the bomb!! Love em!!❤❤
loveeee the cutting board!
Chef Moreau. I see just what you _thought_you were doing there.
+Cruithne I don't. Didn't get the joke at all, can you explain?
It's a reference to "The Island of Dr. Moreau" by H.G. Wells. The story involves a mad scientist creating horrifying human-animal hybrids.
"Gratuitous, running egg yolk porn!".... I lol'd!!
sounds great, thank you for posting!
Simply Lovely! :)
And yes, I live in a small farm
area with lots of fresh pork!
"I'm going to place a pig shape cutting board down" LOL
Can’t cut it on a cow shaped one. Everyone knows not to cross contaminate ;)
"Yes I ate that little piece.." LOL..
Me encantan tooodas tus recetas eres el mejor ! Te felicito ! ✨👍✨👍👌👏
I concur with the Orange zest. Been doing that for years but never added nutmeg. Will start doing that tomorrow!
gratuitous runny egg yolk porn. I love chef john. xD
Gave me a grin too:-)
He is pretty bad ass.
He said egg porn tho😂☠️
😂!!
Hey Chef, can you make a video on how to season a cast iron skillet/take care of and maintain? Sausages look great except for the fennel.... can't stand fennel!
www.epicurious.com/expert-advice/how-to-wash-season-and-maintain-cast-iron-cookware-article
I have a cast iron# 1 they usually are seasoned, #2 use it and when you clean it don't wash it with dish detergent clean it and wash with extra hot water, #3 re-oil your skillet and leave it. I have had my skillet for several years and that is what I do and I have no problems with my cast iron skillet...
Myth. You can wash cast iron skillet with mild detergent.
Sage is the way I make breakfast sausage. I watch a lot of videos on yt and I don't think I saw any others that use fennel. So look around. It's always a good idea to watch several. You pick up little differences on each.
Chef John, I could listen to your voice forever.
I've been making my own breakfast and Italian sausage for a few years now, nothing tastes better than homemade! I'll have to give the orange zest a try, wonder how that will taste since I add maple to my breakfast sausage.
"I have tons of request for sausage" yet another subtle and subliminal sexual joke from Chef John. Well played, Sir. Well played.
Nice pick, I thought it was obvious, but I am an old connoisseur of sausage jokes.
Get out of the gutter boys.
instead of cutting the fennel seeds crush them under a rolling pin
the flavor difference is noticably better
This has me salivating!
Thanks for this recipe Chef. I tried this using ground lamb meet. Though I didn't use the italian herb mix, however the Indian herb mix helped a lot. I added some grated cheese in the mix along with roasted almond bits for texture and smoky-ness. Worked absolutely amazing and my friends loved it. Thanks again....Namaste
Rahul Bose 8
Have you written a cook book? It would be easier to take to the kitchen than my laptop.
lol
He has! It's called America's Family Favorites: Best of Home Cooking. You can get it and read it's reviews here. www.amazon.com/Americas-Family-Favorites-Best-Cooking/dp/B005OHVA8K#customerReviews
+Abagail Normale how is placing a book on the table easier than placing your laptop on the table?
You forgot the cayenne!!!
he used pepper flakes...isn't that enough?
That is optional as is red pepper flakes or true red pepper seeds
Must be new here lol, The cayenne is his staple as an ingredient
And sage....sow - sage
@@pauljohnson2372 you forgot to listen he added dry herbs, sage rosemary thyme.
Yummy! I am picky about my sausage, so this is fabulous!
I love this video! I'm going to try the orange zest on my next go. I'd never heard of leaving the sausages in the fridge overnight, but i'm trying it right now; thanks!
wow, thanks 😊 for sharing
That little piece was of sausage was asking to be eaten.
Fuck yeah
My local Kroger has fresh ground pork available almost daily. Really not a lot of fat content. I have been making my own patties hand mixed for use in the very near future for years. You pretty much have the same recipe as me and I never read a recipe until now. I never tried the nutmeg or zest though. thanks for sharing . looks great
Love the music, great video!
To British people hating on American measurements. You do realize you are not truly standardized, right? Either in culture or commerce. You pick and choose.
How many stone do you weigh? How many miles away do you live from the Tesco? How many kilos of beef will you buy?
Craig Chastain my husband and I are in a mixed marriage; imperial versus metric. He’s coming round to miles, inches, cups, ounces etc. Its only taken 10 years. LoL
OK, did anyone else get the "Chef Moreau" reference? It made me laugh. It could be a new cooking channel series...The Island of Chef Moreau. Hybrid meat concoctions. LOL. Good joke Chef John.
+Judd Perkins yeah that was a deep cut, i had to think about it for a minute!
Judd Perkins: Yes, absolutely. I actually anticipate these little things now and would be disappointed if the chef wasn't honing my cognitive as well as my culinary skills, the quality of a good instructor. While I think his food is spot on, sometimes I think his facetiousness could use a little seasoning. :P
Oh. I had to google it. Chef Maro. Turned out to be a cat. Soooo... out came the jokes... heh-heh. But i've taken them back. heh-heh. Which is heh-heh backwards to show me retracting the jokes. Yeah, didn't work.
That's not it.
Yup
Can't wait to try
Once I started making my own breakfast and Italian sausage I could never go back to store bought. When I make my breakfast sausage I do add a tiny amt of maple extract, personal taste preference and a little goes a longgggggg way. I never bothered with the casings and all that, just make it bulk, shape it any way you want, patties or roll some links. Thanks for the vid John, I think people will be amazed at how easy sausage is to make if you bypass the casing part of it.
"Chef Moreau"? As in "The Island of Dr. Moreau"? hahahahaha (cross breading animals)
I loved that reference too! Is there nothing Chef John Can't do?!
@p b321a oops
nonononononono! fennel is for Italian sausage. Sage is for breakfast sausage.
OH STOP YOUR'E BITCHING. ARE YOU A CHEF THAT WENT TO CULLERNY(SP) SCHOOL?????????????? IF NOT THEN SHUT UP, MAKE YOURS YOUR WAY!!!!
Agree ... but maybe Italians eat breakfast too? Put that in your stovepipe and smoke it! (OK I really shouldn’t post comments at 3:30 in the morning…)
Depends on where you're from.
I love to cook, and I find grinding meat especially satisfying. I don't trust the grocery store. My breakfast sausage is sage based. I use fennel for my meatball mix which includes beef, pork, & veal. Just a quirk handed down from my German dad....I use ground gloves or allspice rather than nutmeg but will definitely try it in my meatball mix. As always, love these videos.
Ahhh, thank you for dipping it in the yolk! Mmm! :)
no cayenne!?!?!?!? wow
i feel like no one is asking the important question tho DOES IT TASTE LIKE THE SAUSAGE PATTIE FROM MCDONALD'S?
Dai Lee Vile things. About as different as Wisconsin style bratwurst and real German bratwurst. No comparison. You can do this yourself. Just ask your butcher to grind the meat for you with a sausage grind and go from there. You'll be amazed.
Looks tasty! Might try making it.
Yummss thank chef john you give me a great idea to make for breakfast tmrw! YUMS! Droooling at night ....