Thank you!

😘

Coarse, not course. Putt Knot Yore Trussed In Spilling Checkers. Nice concise recipe, thanks for sharing your work.

Fixted! @@JohnShalamskas

@@JohnShalamskas 🤣🤣🤣🤣🤣

My favorite part of the video!

I like the way you think!

What's your recipe?

The precision is usually only needed if you're curing the sausage to preserve it. Since these were just cooked and eaten all that matters is "salt to taste."

How long do you knead the meat for using the KitchenAid? Also, would using regular ground pork from the store work just as well?

I don't really knead the mince, just mix it until the herbs and seasoning is combined evenly. I'm sure ground pork would work just fine. We just get the Costco cuts because they're so cheap. The big loin cuts are like $15 for 5 pounds plus. You can cut half into chops for three or 4 family meals, and the grind the other half for sausage. That $15 will feed 4 people a half dozen times at least.

I’m going to take your word for it. I’m doing it!

You may want to add some pork fat...

Garlic too is good♥️🇺🇲🦅🇲🇺🦤

at about 9:30 they state you can follow the same process for any kind of meat such as pork, lamb, or beef.

@@path4061 Thanks! I clicked out right as they were tasting and showing the texture of the sausage.

I’m so glad to see this video! I love breakfast sausages but I live in France and they don’t have anything like it here. Now I can make my own!

You can make sausage out of anything....that's the scary part!

I've never made breakfast sausage out of anything but pork but I've made other kinds of sausages from beef, lamb, chicken and once I even made fish sausages (not that those turned out great but I tried).

Comment from Cook's Illustrated Senior Editor Steve Dunn who developed this recipe: "I'm afraid this recipe was designed to work with the unique properties of pork meat and fat and so I'd recommend against trying to swap in another kind of meat. Stay tuned though, because if this recipe proves popular, we may be back at some point with more sausage recipes that could include ones for beef and turkey varieties." That comment was from a couple of years ago and, to date ATK has not published any other sausage recipes using other meats. He even cautioned against using store ground pork. But recipe development takes time and recipes are developed months before they're published. Steve developed this recipe (and three other variations) in 2020. It seems Erin misspoke when she mentioned the other meats - the other sausage recipes she mentioned being on their website are all pork.

@@sandrah7512 This recipe seems like a good starting point, at any rate. Thanks for passing along the information! I do not have a grinder, and I do have some ground pork in the freezer, so I am going to try this with what I've got. I just made a batch of buttermilk biscuits using a recipe by Cowboy Kent Rollins, and they could definitely use some sausage gravy on top.

​@@sandrah7512 You can most definitely use another type of meat in this recipe. You just might need some bread crumbs as a binder. Trial and error.

I make breakfast sausage out of ground turkey. I just make the seasoning in a jar and sprinkle it when I need it.

I just tried biscuits and sausage gravy this past summer for the 1st time in my 62 yrs this summer 😂 I had NO clue what I had been missing all these yrs 😂😂😂 Cowboy Kent , Shan and the taste testers rock !😅​@@JohnShalamskas

Making a big batch and then freezing them is definitely the smart way to go. I've tried both freezing them raw and freezing them cooked. I prefer freezing them raw. They just seem to taste "fresher" that way. You can cook them straight from the freezer. Just cook them a bit longer and at a lower temperature. They're also great cooked sous-vide if you have the equipment.

I make 10 lb. At a time and vacuum seal them in bags with 8 oz of sausage in each. I pull them out of the freezer and toss them in the refrigerator the day before I’m going to cook them. I usually make two 4 oz patties but I also have made four 2 oz patties both are good. I never precook before I freeze them.

You can do it either way.

How about ground white pepper?

Cayenne gives you the traditional tasting spicy breakfast sausage. Nothing needs to be changed here. If you want to make a different breakfast sausage then put your recipe on KZfaq!

I would do all dark meat if going turkey

Easily for burgers❤.

@@andromedach Thank you, I agree. Along with a bit more sage and white pepper it sounds delicious 👍

Rubbed sage is dried so it has more intense flavor. If you're going to use fresh sage you will need to at least double the amount.

ATK recently began adding added gram measurements to the larger quantities of dry ingredients in all their online recipes. The update might not be complete at this point, but it appears to be a good chunk.

@@sandrah7512 About time! For years, I've been shuddering every time I see baking recipes using imprecise volume measurements and other recipes that measure dry ingredients such as salt the same way. Metric measurements are the most precise, and that cannot be denied. Nice to see ATK finally getting on board.

I freeze them raw, between sheets of parchment paper, but you can also freeze them cooked, and then just heat them in the microwave.

I am sure you could use turkey. As it is very lean you'd might wonder How would you replace the flavor, texture and mouth feel that fat provides?

@@gabeh7923 that was very helpful. Thank you.

They freeze very well!!!

Try to totally vacuum pack them so the fat doesn't develop freezer burn or off-flavors. Or freeze as a tube-shape and cut off frozen slices.

Form the patties, freeze on a sheet pan and then vacuum seal them.

Me too, I really don’t like sage.

@@lyta1138 I put a small amount of sage or poultry seasoning

@@sherrysnyder4195Do you also use white or black ground peppercorns and kosher salt?

Hahaha

Oh yeah! Left out, I cannot wait to make this. Grocery store sausage lacks the flavor I remember from my childhood and I have been craving some good breakfast sausage. 🙂

Senior Editor Steve Dunn, who developed this recipe for Cook's Illustrated/ATK called this flavour profile of sage and black pepper (with cayenne and brown sugar) a "classic" breakfast sausage. He did include fennel in his sweet and hot variations of Italian sausage and also developed a fresh garlic variation as well. I read that Steve had other variations like chorizo worked out, but only the above variations made the final cut for the magazine. This was developed to be a base recipe so you can flavour the sausage however you like.

Fennel is used in Italian sausage, I’ve never heard of “fenugreek” but I will check it out 😊

While I like the metric system, and agree it’s easier to use when multiplying or dividing something, I’ll disagree with your supposition that it’s inherently more accurate than the Imperial system. The key to both is careful measurement.

@@UKCG_2no way. There is nothing as accurate as the metric system especially if you're only dealing with one measurement. The Imperial could NEVER

@@dinodinosaur Sorry, but I believe the scientific community would agree with me. The imperial system is based on the convention of measuring based on the human form. The metric system, in turn, is based on the definition of a meter or kilogram. As a result, it’s far more important on how well you measure rather than the system itself.

I don't know how you figure that? She gave the example of salt but think about your rub sage and what happens if yours is a little more broken apart this time than it was the last time you used it? You will unknowingly be using more sage and it will change the taste of your sausage. You also cannot accurately break down tablespoons every time. How much does a tablespoon of salt weigh? You may find an answer in ounces but ounces are not as minute as grandma's and therefore cannot be as accurate.

@@stevenjohnson249 Yes, but then she went right back to using ounces (I.e., the Imperial system) to measure out the patties. I’m no metric hater, in fact it has many features that make it easier to use. As I said above, especially when multiplying or dividing (I.e. Doubling or halfing a recipe), I prefer the metric system. In fact, I use it when grinding my own coffee beans. The only point that I was making above is that one system is NOT inherently more accurate than the other and I still I stand behind that statement.

Old Fashioned Biscuits and Gravy Cowboy Kent Rollins Biscuit recipe Ingredients: 3 cups all-purpose flour 3 Tbsp sugar 1/2 tsp salt 1 heaping Tbsp baking powder 1/2 tsp cream of tartar 3/4 cup chilled butter thinly sliced (1.5 sticks) 1 large beaten egg 1.25 cups buttermilk (or milk with vinegar or lemon) Combine dry ingredients. Add thinly sliced butter to ingredients. Use a pie crumb cutter to cut butter into the dry mix. (Leave small chunks of butter, we want a crumbly texture.) Beat egg, but don't overdo it. Add egg to mixture. Add buttermilk to mixture. Fold in buttermilk and egg with a mixing spoon. Add a dusting of flour and mash into a ball with your lightly floured hands. Knead about 1 minute on floured surface. Using hands or rolling pin, make a 1/2 inch thick patty Use additional butter to grease your 12 inch cast iron pan. Cut biscuits with a can, glass, or biscuit cutter, and place them into pan, touching each other on the edges. When re-rolling the leftover bits, do not overwork the dough. Cover with a lid (I don't. Top was not cooking as fast as the bottom. I also use convection fan!) Bake in 350 degree oven until biscuits are golden brown. Use a fork to lift the sides up and check the bottom for doneness. Gravy: 1/4 cup Bacon Grease (or butter) 1/4 cup Flour (sift in a little at a time) 2 cups Milk / Water / Cream - room temp - add a little at a time. 1/2 pound of browned sausage (crumbled) - add when gravy thickens.- Heat the grease until it starts bubbling Sift a little flour into the grease and stir with a spatula. Keep stirring. Add more flour until it thickens. Continue stirring, and add milk a little at a time. Add sausage. Keep stirring. You can thin it out by adding more milk as needed, or thicken by continued cooking.

4:32?

Amazon

@@itzel1735 yes, ordered it from there yesterday. Thanks!

Yes ma’am! I make my own homemade sausage and there’s no sugar. I use ground pork (bought that way at the market), mix in the few spices, and once I shape the patties I freeze them. No sugar, no MSG, pure deliciousness. Video and recipe on my channel. She’s at it Again.

No, it seems Erin misspoke when she said you could use other meats - the recipe variation she referred to are all pork-based ( but not store-bought ground pork). Her colleague, Senior Editor Steve Dunn, who developed this recipe (and its three variations) for Cook's Illustrated (and ATK) said in response to a question on the recipe webpage that the recipe was designed to work with the myosin in the pork, but did leave open the possibility of developing beef or lamb-based sausage recipes in the future. That was a couple of years ago and, to date such recipes have not been published.

The other ingredients are less important. The salt is there for the structure more than the flavour. The reason the salt is important is for the myosin bind for the fat emulsification.

Yes, I understand why the salt is there. I am asking specifically about the other seasonings. If I were to halve the weight of the pork, or quadruple the weight of the pork - the measurements of the other seasonings would matter. Does anyone know how those are measured/calculated as the pork-salt amount changes?

@@TrainerInTraining The basic recipe calls for 2 pounds of pork with seasonings of 1 Tablespoon light brown sugar, 2 teaspoons rubbed sage, 1 teaspoon black pepper, 1/4 teaspoon cayenne, plus the salt. If you want to halve the pork to one pound, or quadruple it to 8 pounds, just halve or quadruple the original seasoning amounts in tablespoons and teaspoons. If you're one who insists on gram measurements, it's very hard to measure small amounts of lightweight spices by weight, like only 2-3 grams of something. Much easier to do it by volume with a set of measuring spoons, and just halve, double, or quadruple the spoonfulls of spices depending on your desired weight of pork vs. the original recipe of two pounds.

thank you!@@INOD-2

​@@TrainerInTrainingIt's also a matter of your own taste. When you make the mixture, fry up little pieces of it and taste as you go along and then adjust the seasonings accordingly. I find I like it a lot spicier and sweeter, so I use more cayenne and a little bit of maple syrup.

Yes! Rubbed sage is dried sage.

You can buy rubbed sage at most grocery stores....I like it better than ground sage

Erin and Bridget are great, but this recipe was developed by their colleague Steve Dunn.

That’s typically used in making Italian sausage 😊

@@brianboot8623 Ahhhh ok 👍🏾.

I make turkey sausage and use 85/15, because it is readily available.

Because they aren't. All units of measure are arbitrary.

My first thought was 'where are the hair covers?' Chef's toques, bandanas, hair nets? No professional kitchen I've ever worked in would have allowed us to cook without hair nets!

@@derrith1877 The gist of ATK is developing recipes for the home cook who generally don't wear toques or hairnets. Some wear bandanas or caps. They're not serving food to the general public.

It's a “classic” breakfast sausage. There are two Italian-style variations of this recipe (sweet and hot) that contain fennel. But you can add whatever herb you like.

If you've only used store-ground pork, how do you know “it's just as good”? Senior Editor Steve Dunn, who developed the recipe (plus three variations) for Cook’s Illustrated/ATK had this comment on the recipe’s webpage: “Sorry, but I will advise you against using pre-ground pork for this recipe. I tested with store-ground meat, and it lacks the texture, snap, and juiciness of meat that is salted BEFORE grinding. Making a proper sausage is all about myosin development and isn't possible with pre-ground meat. “ - Steve

Me too. It's still way better than pre-made. But I've also asked for pork to be ground at the meat counter for me because I don't have a grinder.

@@sandrah7512 I never said I'd only used store-ground pork, just that I'd rather use that than go through all that rigamarole.

Agreed. Jimmy Deans original is so delicious and quick I don’t know why anyone would go this far to get something that’s only marginally better.

the ones who are ready to do something and not complain

Everyone has different time priorities. You have to make time for what’s important to you, which may exclude things that someone else has time for.

I make sausage patties from bulk ground exclusively - lets me make the sizes I want for breakfast sandwiches or a side with eggs. I bet there’s an opportunity to batch out and freeze these. I’m excited to give it a try!

I learned to make breakfast sausage years ago from ATK. I'm alone, so I mix the meat with the spices, form the patties and freeze them uncooked separated by parchment paper. They fit in a quart plastic container and are easy to pull a couple at a time for a breakfast. I buy ground pork but now I have a grinder attachment which I plan to try.

KZfaq is not the be-all, end-all of video. This segment is from the 23rd season of one of ATK's long-running TV shows which typically sees first run on PBS between January and July of the following year. The episode with this segment began airing January 28, 2023. It was recorded in May 2022.