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 too 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 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.
Homemade Breakfast Sausage
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. 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
Like this recipe? You may also like to try our delicious Whole Wheat Blueberry Scones.
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
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Nutrition Information
Yield
12Serving Size
12 large sausage pattiesAmount Per Serving Calories 127 Saturated Fat 1g Cholesterol 57mg Sodium 247mg Carbohydrates 2g Fiber 1g Sugar 1g Protein 21g
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Can I use store-bought ground pork?
You can but if you can find or ask for coarse ground, that is best in my opinion.
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.
Hope you enjoyed it. I love this sausage recipe.
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.
Well, yes, you would have to increase the spices proportionally…or am I misinterpreting your question?
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.
Thanks
I have doubled the recipe and doubled the spices accordingly. I haven’t found it to be an issue. Hope you like the recipe.
Would this work well with ground turkey instead of pork?
I might just try that.
Oh boy thank you for this recipe just made these and they were perfect.Happy Easter to You and Yours.
This turned out great. My family says it tastes goodand they are hard to please.
Barry do you recommend cooking these first before freezing or just form the patties uncooked then freeze?
I freeze them uncooked.
Just made these and they are so delicious! I did not let sit overnight as suggested but will do next time as it will, as you said, only amplify their tastiness. So much better than store bought because there are no weird ingredients I can’t pronounce! Delicious!
I’d like to do a chicken or turkey version of these. Think ground turkey would work?
Worth a try!
Hey Barry,
Keen on trying these but can sometimes not enjoy the full pork flavour. Could I substitute beef or do 50/50?
I’d try 50/50. Full beef sausage doesn’t always share the same seasoning flavours as pork sausage.
Can you use rosemary instead of sage?
Yes but be careful Rosemary can be very strong flavoured.
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.
Wondering the nutritional facts on the sausage, esoecislly sodium
Recipe is updated with that info but since you add the salt yourself, it’s totally up to you how much to add.