12 Reviews of Special Beef Breakfast Sausage

From: twissis

On Mar 18, 2007

I picked this RSC recipe to try for a specific reason. Altho grd pork is easily found here, sausage is not. I miss it and freq crave a breakfast of biscuits, sausage gravy and grits true to my southern US roots. I struggled w/this review and the low rating, but it was truly the best I could do for your recipe. It was made exactly as written and had no taste at all except for the very strange and out of place Grand Mariner. The ingredients are simple and the prep a snap, but IMHO the recipe suffers from the use of Grand Mariner and lacks all the spicing that would truly give the desired flavour - like salt, sage, cilantro and Tobasco (or chili powder). Thx for sharing your effort w/us, but I will keep looking for my sausage fix in other places.

From: Trisha W

On Mar 17, 2007

I made this for breakfast and served it with English Muffins and scrambled eggs. The comments at my table were, "It's okay." and "It's alright." I made the recipe as written. After the first bite everyone agreed it did need some salt.

From: mama's kitchen

On Mar 17, 2007

hate giving bad reviews. My family didnt like this at all and said that it was missing flavor. So sorry.

From: French Tart

On Mar 17, 2007

We loved this RSC entry recipe - it was one of the simplest that I tried, but one of the most successful! The addition of the sugar helped counteract the slight acidity of the onions and Grand Marnier; the overall flavour was subtle and worked extremely well. We ate these with fresh rolls and grilled tomatoes for a special weekend breakfast - excellent and easy to make.

From: MISSIB

On Mar 16, 2007

dh loved this. will make again however will cut back on fennel seeds. couldn't notice grand mariner effect tho.

From: Bergy

On Mar 17, 2007

I felt that the patties needed a little more flavor boost , there seemed to be something missing -The final texture of the patties was extra firm, a bit too firm. This may be partly due to my using extra lean ground beef. This would make a good burger patty as well as a breakfast treat.

From: 3KillerBs

On Mar 17, 2007

I let it sit almost 5 hours to develop the flavor. Very tasty — it has spark without being weird. Everyone in the family enjoyed it. I think it would benefit from a little ginger and a little liquid smoke though. And I'm sure it would be absolutely delicious made with half ground beef and half ground venison.

From: NcMysteryShopper

On Mar 18, 2007

Made great little breakfast patties for our Egg Sandwiches. Quick and Easy to make. I put everything in the food processor and was good to go in minutes. I wish I could have tasted more of the Grand Marnier in the recipe (but, I am sure that is just me! ) Good Luck Chef!

From: Kim127

On Mar 19, 2007

I thought this was a very simple recipe to put together. I served with eggs and toast one sunday morning. While I enjoyed the sausage, I kept thinking of burgers and really think this would be great on a bun with cheese and ketchup, sort of like a sausage burger. Maybe with a little more seasoning added, it would be more of what I think of for sausage. Overall, DH and I both thought these were good.

From: Susie D

On Mar 18, 2007

This imaginative recipe quickly caught my eye among the contest entries. This was easy to make and I thought a creative use of contest ingredients. We found the sausage itself adequate. Nothing "sparkled". I wouldn't serve it again as a breakfast meat, but I would make this into tiny meatballs and top with a orange sauce to serve as cocktail appetizers. Good luck in the contest! =)