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Course: Breakfast
Keyword: Breakfast, Breakfast Sausage, Brunch, Make-Ahead, Meat, Pork

Breakfast Sausage

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 45 minutes
Yield: 2
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  • 2 pounds (2 1/2 pounds with bone) pork butt, diced into 1/4-inch pieces
  • 8 ounces fat back, diced into 1/4-inch pieces
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 teaspoons finely chopped fresh sage leaves
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon red pepper flakes

Specialized Hardware

  • meat grinder
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 45 minutes
Yield: 2


  • In a large bowl or zip-top bag, combine diced pork with all other ingredients, toss, and chill for 1 hour.
  • Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.
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