Alton Brown's Lean and Fresh Breakfast Sausage Recipe | Homemade Breakfast Sausage Recipe
Alton Brown's Fresh and Lean Pork Breakfast Sausage
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Course: Breakfast, Brunch, Meat
Servings: 12
Calories: 121.77 kcal
Author: Adapted from Alton Brown's Fresh Breakfast Sausage
  • 1 pound pork butt 2 1/2 pounds with bone, diced into 1-inch pieces
  • 1 teaspoon kosher salt
  • 1/2 to 1 teaspoon freshly ground black pepper
  • 1 teaspoon finely chopped fresh sage leaves
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1/4 teaspoon finely chopped fresh rosemary leaves
  • 1/2 tablespoon coconut sugar or light brown sugar
  • 1/4 teaspoon fresh grated nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red pepper flakes
  1. Chill diced pork for at least 30 minutes.
  2. For Blendtec: Add half the meat, the seasonings and the remaining meat to jar and secure lid. Press PULSE for 2 seconds 10-15 times until ground to desired consistency; do not over blend.
  3. For Vitamix: Turn the machine on, and increase to Variable Speed 6. Remove the lid plug and add the meat a couple chunks at a time in 10-15 second increments until your desired texture is reached. Remove the meat into a bowl, add the rest of the ingredients, and combine with your hands.
  4. Form into 2-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.
  5. All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes
Nutrition Facts
Alton Brown's Fresh and Lean Pork Breakfast Sausage
Amount Per Serving (1 g)
Calories 121.77 Calories from Fat 83
% Daily Value*
Total Fat 9.21g 14%
Saturated Fat 3.35g 17%
Polyunsaturated Fat 4.94g
Cholesterol 35.5mg 12%
Sodium 220.21mg 9%
Total Carbohydrates 33g 11%
Dietary Fiber 0.11g 0%
Protein 8.88g 18%
* Percent Daily Values are based on a 2000 calorie diet.


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