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!
@@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.
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.
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!
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.
@@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.
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.
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.
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
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.🌶
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. (:
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!
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.
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.
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!!!!
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
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.
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.
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.
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.
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!
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 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!
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
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!
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...
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.
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
The page. Stays in place while my tablet goes dark. Also, real books don't rely on the internet to work. One of these days I will print off my favorite utube video recipes so I have the physical copy.😊
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.
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.
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: 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.
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
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
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.
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.