Easy Homemade Breakfast Sausage

Posted on Dec 19 2013 - 9:30am by Barry C. Parsons

Easy Homemade Breakfast Sausage – delicious, perfectly seasoned breakfast sausage patties with very little salt and no preservatives. Freezes easily too!

Easy Homemade Breakfast Sausage

Easy Homemade Breakfast Sausage

I’ve recently started experimenting with making my own fresh sausages and I’ve been loving it. I really love sausages but I am always skeptical about the length of time some sausages spend in supermarket coolers. Seems like there must be a lot of preservatives in there to give them the kind of shelf life that some of them have printed on the label; plus you never know what they are using for binders and fillers. They are almost always way too salty for my taste too and I just want to feel a little better about indulging in one of my favorite things to serve for weekend brunch.

Southern style breakfast sausage is one of my favorites and I have been working on getting the seasoning just right in a good easy homemade version. I think this is it. Everyone loved this sausage, even the boy child who isn’t a big fan in general. They even had them for lunch when they came home from school the next day, made into delicious breakfast sandwiches with the leftover Buttermilk Biscuits from the day before. Be sure you have plenty of those light flaky biscuits on hand to serve with this tasty sausage.
Make a larger batch to freeze for up to a couple of months and enjoy these at brunch for several weekends to come.
Easy Homemade Breakfast Sausage

Easy Homemade Breakfast Sausage Sandwich


Easy Homemade Breakfast Sausage
Prep time
Cook time
Total time
Easy Homemade Breakfast Sausage - deliciously seasoned breakfast sausage with very little salt and no preservatives. Remarkably little effort is needed to make this easy, delicious sausage.
Recipe type: Breakfast/Brunch
Serves: 1 dozen sausage patties
  • 2½ pounds pork shoulder or butt, cut in small cubes (or the same amount of ground pork)
  • 2 tsp smoked paprika
  • 2 tsp brown sugar
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • ½ tsp chili flakes
  • ½ tsp allspice
  • ½ tsp nutmeg
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp marjoram (or oregano)
  • 1 tsp ground sage
  • pinch cayenne pepper (or more to taste)
  • 1 tsp dry thyme
  1. Mix the salt and spices together until well combined.
  2. Cut the pork into small cubes.
  3. Toss the pork cubes in the spice mixture until they are completely coated. (Note: If you are using pre-ground pork add it to a bowl a little at a time, sprinkling some of the spice mix between the layers before mixing together well. This ensures an even distribution of the spices throughout the sausage.)
  4. Coarsely grind the spiced pork cubes. Cover and place in the fridge for an hour or two or preferably overnight for the flavors to blend together.
  5. Form into 3 ounce patties and fry to lightly golden brown.
  6. If freezing the sausage, place each patty between 2 pieces of parchment paper to more easily separate them when frozen. Stack a few at a time and wrap in plastic wrap or place in ziploc bags to freeze.



11 Comments so far. Feel free to join this conversation.

  1. Rachel July 14, 2014 at 11:38 am - Reply

    Can I use store-bought ground pork?

    • Barry C. Parsons July 14, 2014 at 11:46 am - Reply

      You can but if you can find or ask for coarse ground, that is best in my opinion.

  2. Roseanna Morris October 29, 2014 at 6:40 pm - Reply

    Finally found a recipe with the spices that are need to make “Fresh Pan Sausage”. Just finished making it up, and we will try it in the A.M. I’ll let you know how we like it. Thank You in advance.

  3. Barry Dicks December 9, 2014 at 10:54 am - Reply

    Was wondering if you have tried this with lager batches and how that would affect the amount of spices. We typically try to make 10 lbs or more a time because we have a larger grinder and stuffer. Always looking for new recipes.

    • Barry C. Parsons December 12, 2014 at 11:54 am - Reply

      Well, yes, you would have to increase the spices proportionally…or am I misinterpreting your question?

      • Barry Dicks December 16, 2014 at 3:55 pm - Reply

        Hi Barry, thanks for your reply. You did interpret my question correctly but I’ve found that on some recipes for small batch sausage making when you do increase the quantity of spices proportionately for a larger batch, some of the spices can become pretty dominant. I was inquiring whether you had made some larger batches yourself and if the results came out the same when you increased all the spices in proportion to the lbs of meat or did you find you had to adjust some spices up or down accordingly.

        • Barry C. Parsons December 24, 2014 at 9:26 am - Reply

          I have doubled the recipe and doubled the spices accordingly. I haven’t found it to be an issue. Hope you like the recipe.

  4. Charlesia Kosanke March 7, 2015 at 12:54 pm - Reply

    Would this work well with ground turkey instead of pork?

  5. Dorene March 27, 2016 at 9:20 am - Reply

    Oh boy thank you for this recipe just made these and they were perfect.Happy Easter to You and Yours.

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