This homemade breakfast sausage recipe is a mouthwatering concoction that everyone will love! Pair it with some eggs and toast for a complete and tasty breakfast!
Ingredients
You can easily find all of these simple ingredients at your local grocery store if you don’t already have them on hand.
- Extra fatty pork butt or ground pork – I have my own grinder, so I like to grind my own meat. However, you can use already ground pork. Just make sure it’s not already seasoned (we’re adding the seasoning ourselves.)
- Salt and pepper – I used a simple blend of fine sea salt and freshly ground black pepper. Simple yet effective!
- Dried herbs – I used a combination of dried rubbed sage, dried thyme leaves and dried rosemary leaves.
- Dark brown sugar – I like to add a little sweetness to my sausage. Not only does brown sugar add sweetness, but you also get that great flavor of molasses.
- Nutmeg – While most commonly used in baked goods, nutmeg gives a slight nutty flavor to our savory breakfast sausage.
- Cayenne pepper – I like my breakfast sausage patties with a little spice, but you could leave this out if you don’t.
Variations
There are plenty of ways for you to make your own breakfast sausage unique. Here are a few suggestions.
- Spice it up – If you want to add even more heat and make a spicy sausage, try adding some red pepper flakes into the mix.
- Maple syrup – Instead of the brown sugar, use maple syrup as the sweetener to really get those breakfast flavors flowing.
- Sausage links – If you have a sausage stuffer, you can make this sausage into links instead of breakfast patties.
- Meat – Instead of making pork sausage, you can use ground chicken or a pound of ground turkey instead.
- Fresh herbs – I used dried herbs, but you could use fresh thyme, safe and rosemary if you’d like. You only need about 1/3 the amount of fresh herbs.
How to Make Delicious Breakfast Sausage
Making your own sausage might be easier than you think! Follow these simple steps to learn how.
- Freeze meat. Place pork butt and meat grinder in the freezer for one to two hours prior to beginning This process is necessary to allow the sausage to grind smoothly.
- Combine seasonings. In a small bowl mix salt through cayenne pepper.
- Toss meat in seasonings. Remove pork butt from the freezer and carve into cubes. Cut pieces with excess fat slightly smaller than less fatty pieces. Toss well with spices to coat. Place back into freezer for 20 minutes.
- Prepare grinder. While you wait for the meat to re-chill, assemble your meat grinder and bowl to catch pieces. Use the coarse grind attachment. Cut pieces of wax or parchment paper to stack between patties when formed.
- Grind meat. Remove meat from freezer and grind. If you are using a Kitchen Aid, a speed of 4 is optimal.
- Form patties. After you have ground all of the meat and spices, you can start to form patties with well washed hands.
- Chill. Place all patties in an airtight container separated by the cut wax paper. Refrigerate for at least 12 hours, but optimally 24 hours.
- Cook. Because your patties have a significant amount of fat you will not need to use additional oil to cook. Place patties in a large skillet and fry over medium heat for approximately 5 minutes on each side. These are pork, so the patties need to be cooked all of the way through with no pink. Cooking temperatures and patties sizes will vary, so I highly suggest that you cut open one patty to check for completion before serving.
Ways to Use Your Own Homemade Breakfast Sausage
Use your homemade sausages any way you’d use store-bought breakfast sausage! You could crumble them up and use them on a breakfast pizza. Put them between english muffins with some egg and cheese to make breakfast sandwiches.
Of course you could just serve them alongside your other breakfast favorites like scrambled eggs, fresh fruit and crispy bacon. You could also crumble it up to make sausage gravy.
Storage and Freezing
How to Store Breakfast Sausage
You can store any leftovers in an airtight container in the refrigerator. Reheat on a hot pan or in the microwave.
Can I Freeze Sausages?
Yes you sure can. Freeze sausage patties in a single layer in a freezer bag. Separate layers with a sheet of parchment paper.
More Easy Breakfast Recipes
Breakfast might be my favorite meal of the day! IF you agree, check out some of our best breakfast recipes.
Breakfast Sausage Patty Recipe
Homemade Breakfast Sausage is easier than you think using my proprietary blend of sausage seasoning and then forming them into sausage patties or sausage balls.
Servings:
Ingredients
- 2 pounds extra fatty pork butt or ground pork
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 2 teaspoons dried rubbed sage
- 2 teaspoons dried thyme leaves not ground
- 1/2 teaspoon dried rosemary leaves
- 1 tablespoon dark brown sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cayenne pepper
Instructions
- Place pork butt and meat grinder in the freezer for 1-2 two hours prior to beginning This process is necessary to allow the sausage to grind smoothly.
- In a small bowl mix salt through cayenne pepper.
- Remove pork butt from the freezer and carve into 1-2 inch cubes. Cut pieces with excess fat slightly smaller than less fatty pieces. Toss well with spices to coat. Place back into freezer for 20 minutes.
- While you wait for the meat to re-chill, assemble your meat grinder and bowl to catch pieces. Use the coarse grind attachment. Cut pieces of wax or parchment paper to stack between patties when formed.
- Remove meat from freezer and grind. If you are using a Kitchen Aid, a speed of 4 is optimal.
- After you have ground all of the meat and spices, you can start to form patties with well washed hands. Make patties 2 inches wide and about 1/2 inch thick.
- Place all patties in an airtight container separated by the cut wax paper. Refrigerate for at least 12 hours, but optimally 24 hours.
- Because your patties have a significant amount of fat you will not need to use additional oil to cook. Place patties in a large skillet and fry over medium heat for approximately 5 minutes on each side. These are pork, so the patties need to be cooked all of the way through with no pink. Cooking temperatures and patties sizes will vary, so I highly suggest that you cut open one patty to check for completion before serving.
Nutrition
Calories: 104 kcal, Carbohydrates: 1 g, Protein: 14 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 45 mg, Sodium: 437 mg, Potassium: 259 mg, Sugar: 1 g, Vitamin A: 35 IU, Calcium: 12 mg, Iron: 0.9 mg
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Loved this recipe and made extra to freeze. Thanks!
What Wegmans you shop at? I’m in Rochester surrounded by Wegmans they have everything
Hi Kayne! I’m in Baltimore. I’ve been to the Wegman’s in Rochester, which is where my husband is from, and I agree, they are much more robust.
I couldn’t find ground pork, but the counter guy at Wegmans made some for me in under 30 minutes! Thanks, these were great. Everyone raved and were super impressed that I made them myself.
yummy! wanna try these