You will never want to buy store-bought breakfast sausage again after making this easy-to-follow recipe. You will be blown away at how delicious this is and just how simple it is to prepare.
I absolutely love sausage and always look for ways to incorporate it into my cooking and recipes. If you love it too, try my Shrimp Boil Recipe or Stuffed Shells.
Breakfast sausage is just ground pork mixed with herbs and spices. It can be baked or fried and served for breakfast as a meat protein. There are many variations and flavor profiles for breakfast sausage, including shape and levels of spiciness and sweetness. While you can purchase it from the store, it’s fantastic when making it at home from scratch.
Farmers who wanted to use as much of their livestock as possible came up with the idea for breakfast sausage. It’s a great recipe that can be made with almost any cut of pork as long as it has the right lean-to-fat ratio, which is usually between 65% and 70% lean to 30% to 35% fat.
There’s nothing quite like the savory, herby taste of homemade breakfast sausage. Making your own sausage patties from scratch gives you control over the flavor and ingredients, resulting in the best-tasting sausage you’ve ever had. Follow this complete guide to learn tips, tricks and secrets for crafting foolproof breakfast sausage right in your own kitchen.
Benefits of Homemade Breakfast Sausage
Cooking your own sausage instead of buying pre-made has many advantages
- Customize the flavor – Adjust spices to your taste preferences
- Control quality – Use high quality meat and ingredients
- Avoid preservatives – Made with natural ingredients only
- Cost savings – Much cheaper than store-bought sausage
- Versatility – Make patties, links, crumbles for any recipe
With just a few simple ingredients and basic techniques, you can enjoy fresh, homemade sausage anytime.
Tips for Making Perfect Sausage
Follow these tips for the absolute best, juiciest sausage every time:
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Use ground pork – The optimal meat for breakfast sausage is ground pork shoulder It has the right fat ratio.
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Don’t overmix – Gently mix just until combined to prevent toughness from overworking the meat.
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Chill before cooking – Let the seasoned meat chill for 30 minutes to allow flavors to meld.
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Shape evenly – Form into same size patties or links for even cooking.
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Cook gently – Cook over medium heat, flipping occasionally, to prevent burning.
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Check temperature – Cook to 160°F internally for food safety.
Choosing the Best Ingredients
Great breakfast sausage starts with high quality ingredients:
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Ground pork – Use pork shoulder or pork butt for the right balance of fat to lean.
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Spices and herbs – Sage, black pepper, thyme, marjoram and red pepper flakes add flavor.
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Sweetener – A touch of maple syrup or brown sugar balances savory spices.
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Salt – Enhances overall flavor. Table salt or kosher salt work well.
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Binders – Milk or cream adds moisture for tender sausage.
When sourcing ingredients, try to use fresh spices and herbs if possible instead of pre-ground for maximum flavor.
Step-by-Step Instructions
Follow these simple steps for perfect homemade breakfast sausage every time:
1. Prepare the spices
In a small bowl, stir together the salt, sage, pepper, marjoram, and any other spices until well blended.
2. Mix the pork
Place the ground pork in a large bowl. Pour the spice mixture over the pork. Gently mix with your hands until just combined. Do not overmix.
3. Chill the mixture
Cover the seasoned meat and refrigerate for 30 minutes to allow flavors to meld. Chilling also makes the meat easier to work with.
4. Shape the sausage
For patties, divide meat into equal portions and shape into discs, about 1⁄2 inch thick. For links, stuff the mixture into sausage casings.
5. Cook the sausage
In a skillet over medium heat, cook the patties or links until browned on both sides and 160°F internally, about 12 minutes total.
Handy Equipment for Sausage Making
Having the right kitchen tools helps streamline homemade sausage:
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Digital scale – For accurately weighing meat and spices.
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Mixing bowls – For seasoning meat and binding mixtures.
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Meat grinder – Grinds meat from larger cuts for freshness.
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Sausage stuffer – Fills seasoning mixture into casings for links.
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Instant-read thermometer – Checks internal temperature is safe.
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Skillet – Nonstick or cast iron work best for cooking patties or links.
While special sausage making gear is useful, you can get by with just bowls, skillet and thermometer.
Delicious Seasoning Variations
One of the best things about homemade sausage is experimenting with different seasonings. Try these tasty combinations:
- Apple and sage – For a hint of sweetness
- Italian blend – Fennel, basil, oregano, garlic
- maple and thyme – With a touch of sweetness
- Spicy chipotle – Adobo sauce and spices
- Summer grilling – Rosemary, lemon zest, garlic
- Breakfast style – Sage, pepper, hint of maple
Let your imagination run wild playing with herbs, spices, citrus or sweet ingredients like maple syrup or brown sugar.
Serving Ideas for Sausage Patties and Links
Homemade breakfast sausage is endlessly versatile. Some delicious ways to serve it up:
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Breakfast sandwiches – English muffin, egg and cheese
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Breakfast tacos or burritos – With scrambled eggs, peppers, potatoes
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Breakfast bowls – Over hashbrowns or grits with eggs
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Dinner entrées – Add to pasta, pizza, soups or casseroles
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Appetizers – Cut patties into bites to top crackers or flatbread
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Side dishes – Nestle links in a pan of roasted vegetables
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Pot pies – Mix sausage bits into chicken, beef or veggie pies
However you enjoy it, homemade sausage takes breakfast, lunch and dinner to the next level of flavor!
Storing and Freezing Sausage
Properly stored, homemade breakfast sausage will keep:
- Raw sausage in the fridge: 1-2 days
- Cooked sausage in the fridge: 3-4 days
- Frozen raw sausage: 2-3 months
- Frozen cooked sausage: 2-3 months
To freeze, shape raw sausage into patties or links on a parchment lined baking sheet. Flash freeze, then transfer to freezer bags or containers, removing air. Thaw in the refrigerator before cooking.
FAQs About Making Sausage
Here are answers to some common breakfast sausage questions:
What’s the best meat to use? – Pork shoulder or pork butt have the right fat ratio. Ground beef or turkey can also work.
Can I make sausage without a stuffer? – Yes, just shape seasoned meat into patties instead of stuffing into casings.
Do I have to use pork? – You can use ground chicken, turkey or beef. The seasonings will be the same.
What if sausage doesn’t hold together? – Add a spoonful of cream or milk to help bind it. Chilling before cooking also helps.
What’s the white spots in sausage? – Fat can turn white when cooked. It’s normal and safe. Just evenly brown sausage as it cooks.
Conclusion
With its delicious blend of savory and sweet flavors, homemade breakfast sausage is easy to make and a breeze to customize. Use high quality pork, don’t overmix, cook gently to 160°F and feel free to get creative with spices and herbs in the seasoning. Make a big batch to freeze so you can enjoy fresh, preservative-free sausage anytime.
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How to Make Breakfast Sausage from Scratch
Take the meat off of a pork shoulder and cut it into 1-inch pieces. Put these pieces in the freezer or fridge for 15 to 20 minutes to chill.
Run the cold cubed pork through the food grinder using the medium size dye in another pan.
Sage, thyme, red pepper flakes, paprika, freshly ground nutmeg, finely grated garlic, brown sugar, salt, and pepper should all be added and mixed in until everything is well mixed.
Fry a small piece of the breakfast sausage and taste it to adjust any seasonings.
Form the sausage into small patties that are about 2 ½” to 3” in diameter.
Set a nonstick or cast-iron skillet over medium heat and add the oil. Fry the sausage patties for three to four minutes on each side, or until they are browned and cooked all the way through.
Immediately serve the sausage patties.
Make-Ahead: You can make this up to 3 days ahead of time. Just keep cool in the refrigerator and cover it until ready to cook.
How to Store: Cover and store in the refrigerator for up to 5 days. The Italian sausage will freeze well for up to 6 months, either raw or cooked. Thaw in the refrigerator for 1 day before cooking or reheating.
If the sausage has already been cooked, re-fry it in a medium-sized pan with 1 teaspoon of cooking oil over medium heat until it is lightly browned and cooked all the way through.
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You will never want to buy store-bought breakfast sausage again after making this easy-to-follow recipe. You will be blown away at how delicious this is and just how simple it is to prepare.
I absolutely love sausage and always look for ways to incorporate it into my cooking and recipes. If you love it too, try my Shrimp Boil Recipe or Stuffed Shells.
Breakfast sausage is just ground pork mixed with herbs and spices. It can be baked or fried and served for breakfast as a meat protein. There are many variations and flavor profiles for breakfast sausage, including shape and levels of spiciness and sweetness. While you can purchase it from the store, it’s fantastic when making it at home from scratch.
Farmers who wanted to use as much of their livestock as possible came up with the idea for breakfast sausage. It’s a great recipe that can be made with almost any cut of pork as long as it has the right lean-to-fat ratio, which is usually between 65% and 70% lean to 30% to 35% fat.
- Pork: I ground up a pork shoulder. If you are grinding everything for the first time, you can also add some pork belly to the mix. You can buy pre-ground pork if you don’t want to grind it yourself.
- Herbs – Fresh sage and thyme are a great combination. In addition, you can also use fresh rosemary.
- Spices: Crushed red pepper flakes, paprika, and nutmeg were what I used.
- Sugar—A little light brown sugar will help the flavors go well together.
- Garlic—I love how this breakfast sausage recipe tastes with garlic.
- To season, all you need is coarse salt and ground black pepper.