Homemade Breakfast Sausage

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.

1. 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.
2. Combine seasonings. In a small bowl mix salt through cayenne pepper.
3. 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.
4. 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.
5. Grind meat. Remove meat from freezer and grind. If you are using a Kitchen Aid, a speed of 4 is optimal.
6. Form patties. After you have ground all of the meat and spices, you can start to form patties with well washed hands.
7. Chill. Place all patties in an airtight container separated by the cut wax paper. Refrigerate for at least 12 hours, but optimally 24 hours.
8. 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.

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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.

Prep Time: 45 minutes mins

Cook Time: 10 minutes mins

Chilling Time: 2 hours hrs

Total Time: 57 minutes mins

Servings: 12

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Equipment

• Plastic Airtight Containers
• Large Cast Iron Skillet
• Parchment Paper
• Box Grater

Ingredients

• 2 pounds extra fatty pork butt OR ground pork
• 2 teaspoons coarse kosher salt
• 1 1/2 teaspoons ground black pepper
• 2 teaspoons dried rubbed sage
• 2 teaspoons dried thyme leaves
• 1 tablespoon dark brown sugar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon dried rosemary leaves
• 1/2 teaspoon cayenne pepper

Instructions

Grinding Your Own Meat:

• If you are grinding your own meat, cut the pork butt into 1-2 inch cubes and place them in a bowl small enough to fit in the freezer. Place the 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 together the salt, ground black pepper, rubbed sage, thyme, rosemary, brown sugar, nutmeg and cayenne pepper.
• Remove the pork butt from the freezer and toss with spices to coat. Place the pork butt back into freezer for 20 minutes.
• While you wait for the meat to re-chill, assemble the meat grinder and bowl to catch pieces. Use the coarse grind attachment. Cut pieces of wax or parchment paper to stack between the patties when formed.
• Remove the meat from the freezer and grind. If you are using a KitchenAid, a speed of 4 is optimal.
• After grinding all of the meat and spices, form the patties with well washed hands. Make the patties 2 inches wide and about 1/2 inch thick.

Using Preground Pork:

• In a large mixing bowl, break apart the ground sausage and sprinkle with the seasoning mixture. Gently toss it all together.
• Using clean hands, form into patties that are 2-inches wide and about 1/2 inch thick.

Chill & Cook:

• Place all patties in an airtight container separated by the cut wax paper. Refrigerate for at least 12 hours, but optimally 24 hours.
• Because the patties have a significant amount of fat, they do not need to use additional oil to cook. Place the 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.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Alternately, you can mix the spices with pre-ground bulk sausage meat. 

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

Author: Chef Jessica Anne

Calories: 104

Course: Breakfast

Cuisine: American

Keyword: breakfast sausage, homemade sausage

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