Check out the recipe: www.allrecipes.com/Recipe/235183/Chef-Johns-Breakfast-Sausage-Patties/

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.

I made this the other day and yes let it sit overnight. It turned out amazing. Ground the pork myself. Thanks so much chef!

This is awesome. The quote "you're the boss of your sausage" can be used in multiple situations haha

Beautiful! And full of porky egg music! We all love you, Chef John! 🎉

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...

Yes! I ate that little piece :))

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. (:

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.🌶

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

Loving this recipe. And have made it a few times so far. And shared the recipe with family! Thankyou!

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 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.

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.

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.

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.

I made these last week and they were amazing! Thank you Chef John.

Looks so good! And i love the gratuitous use of spices!

Just simply hearing your voice in the morning soothes me enough to deal with this job.

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.

North Carolina is the breakfast sausage capital of the world!!!

Love the cutting board!!!

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.

Yes!!! Thank you, Chef John! I'm going to be making these asap!

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.

Those breakfast patties are exactly what I am looking for. And no sausage stuffing machinery needed. Real easy to follow you video too, thanks.

For those like me that can't afford ground pork shoulder, I use boneless country style ribs through a grinder!

This is the BEST cooking channel EVER!

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

"yes i ate that little piece" Hilarious!!!

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!

ITS 2024 AND I WATCH THIS VIDEO EVERY SINGLE DAY BECAUSE IT IMPROVES MY APPETITE THANK YOU!!!!

thanks Chef John, I requested this a couple weeks ago, lo and behold, you made, you're the best!

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, I ate that little piece." LOL. ♥

Yeah!!!!! I have been looking for a good recipe on how to make fresh sausage. Thank you!!!!

i've tried this...... ITS AMAZZZING!!!

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!

"You're the boss of your sausage!" So that would make me... a bossausage? (Insert canned laughter)

OK, now I'm starving! Thank you, this is going to great, I can't wait till Saturday morning.

Thanks for teaching the technique. Changing up flavor profile to country breakfast sausage (replace fennel & Italian seasoing with Sage). Yum!

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.

"Next morning it comes out of the fridge. You so excited we can finally eat them." ... "No." HAHAHAHAHA.

Ah! thank you so much. I've been looking for this recipe!!

great stuff! thank you so much, really getting better at cooking since i started to watch your videos!

Love your "literary" references....Moreau...INDEED!

I've got about 50 pounds of sausage from our pigs. very appropriate lesson chef john!

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.

hummmm that little piece!!! it's GOLD!

"Gratuitous, running egg yolk porn!".... I lol'd!!

The cutting board is mind-blowing for this video. *silent applause*

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

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'...

gratuitous runny egg yolk porn. I love chef john. xD

Simply Lovely! :) And yes, I live in a small farm area with lots of fresh pork!

Chef John, you're a food-genius ... nd funny to boot. Many Thanks, tried it - LOVED it.

"I'm going to place a pig shape cutting board down" LOL

Thanks for this recipe. Store sausage has way too much sodium. I'm gonna try this with no salt for my old man.

sounds great, thank you for posting!

I LOVE THIS CHEF JOHN! gonna make it for my hubby tomorrow, thanks! ;-)

"I have tons of request for sausage" yet another subtle and subliminal sexual joke from Chef John. Well played, Sir. Well played.

Chef Moreau. I see just what you _thought_you were doing there.

The best sausages everrr!!!

I love the narrator --- He is hilarious! He makes it fun to watch!

"Yes I ate that little piece.." LOL..

Have you written a cook book? It would be easier to take to the kitchen than my laptop.

This actually might be THE BEST way to wake up wow!

I wish I could wake up to you every morning haha!

You forgot the cayenne!!!

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!

When you said "...and refrigerate overnight.", I screamed "OVERNIGHT???!!!!!" then you suddenly went "I know...I'm sorry...You wanna eat it right now but..." HOW DID YOU KNOW?? Hahaha! You're amazing! :)

Just tried this but did same day prep and used garlic powder instead of lemon zest! They came out amazing ❤

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?

That little piece was of sausage was asking to be eaten.

loveeee the cutting board!

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

instead of cutting the fennel seeds crush them under a rolling pin the flavor difference is noticably better

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.

These are in my skillet right now. Can't wait to try!

Love the music, great video!

nonononononono! fennel is for Italian sausage. Sage is for breakfast sausage.

"Chef Moreau"? As in "The Island of Dr. Moreau"? hahahahaha (cross breading animals)

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.

Yummy! I am picky about my sausage, so this is fabulous!

no cayenne!?!?!?!? wow

i feel like no one is asking the important question tho DOES IT TASTE LIKE THE SAUSAGE PATTIE FROM MCDONALD'S?

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.

Ahhh, thank you for dipping it in the yolk! Mmm! :)

Fuck yeah

"Tons of request for sausage." ..Just sayin'.

Your recipes are always the bomb!! Love em!!❤❤

Where's the cayenne though!!!!!

i really hate american measurements. I say 2.5 millimeters, you say 3 and a half 16th's of a 3rd of a inch. yeah nope.

just made these this morning .. so delicious. i’m ignoring the high fat in the pork and eating til my hearts content. i’ll press them down next time to get them flatter like yours

You're the boss of your sausage. And the master of your domain.

Canadian complainers. You measure your subs and pizza in inches. What gives with your "standards"? Saying American companies are to blame is not an excuse. Royale With Cheese, anyone? I have even seen Montreal grocery ads use different measurements in the same sales paper. Montreal of all places, where they prefer to speak French. It's my understanding as well that quite a good deal of people still use Fahrenheit as they resisted the government push for change back in the day.