Easy Homemade Breakfast Sausage. Delicious, perfectly seasoned breakfast sausage patties with very little salt and no preservatives. Freezes easily too!
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. And I just want to feel a little better about indulging in one of my favourite things to serve for weekend brunch.
Southern style breakfast sausage is one of my favourites. So, 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.
Homemade Breakfast Sausage
They even had them for lunch when they came home from school the next day. By making them 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. While you’re at it, make a larger batch to freeze for up to a couple of months and enjoy these at brunch for several weekends to come.
When I make a large batch I generally will form half of the sausage meat into patties and stuff the other half into casings to vacuum seal for the freezer.
Sausage links vacuum packed and ready for the freezer.
Homemade Breakfast Sausage Patties, perfect for breakfast sandwiches on English muffins.
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Homemade Breakfast Sausage
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Easy Homemade Breakfast Sausage
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.
Ingredients
- 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
Instructions
- Mix the salt and spices together until well combined.
- Cut the pork into small cubes.
- 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.)
- 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.
- Form into 3 ounce patties and fry to lightly golden brown.
- 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
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
12Serving Size
12 large sausage pattiesAmount Per Serving Calories 127Saturated Fat 1gCholesterol 57mgSodium 247mgCarbohydrates 2gFiber 1gSugar 1gProtein 21g
Beh
Wednesday 7th of October 2020
Delicious bbq’d in a bun even though I had to leave out the garlic and chilli flakes and cut a little of the salt. And even better with Delia Smith’s cider and mushroom sauce plus mashed potatoes. It was well worth the extra effort of making my own ground pork. Excellent, thank you.
Christine Marino
Wednesday 10th of June 2020
I just made this recipe using the course blade on my KitchenAid mixer. It seems a bit too course for me. Is there any reason why I should use the smaller grind?
Anne
Tuesday 7th of January 2020
Would this work with .oose
Didi
Monday 12th of August 2019
Wondering the nutritional facts on the sausage, esoecislly sodium
Barry C. Parsons
Saturday 5th of October 2019
Recipe is updated with that info but since you add the salt yourself, it's totally up to you how much to add.
Gail
Thursday 28th of February 2019
I made these this morning and the sausage is wonderful. I ground my own pork and saved some sausage meat to use in a piping bag to make sausage rolls - using Barry's sour cream pastry recipe. They too were wonderful and we are freezing the leftover rolls for the next game day or company arriving. Thanks for the wonderful treat.