Homemade Breakfast Sausage Recipe
Making breakfast sausage from scratch fills your kitchen with the most incredible aroma of fresh herbs and spices. Once you try this homemade version youll wonder why you ever bought the packaged kind. The flavors are so bright and fresh plus you get to control exactly what goes into your sausage. Its become my weekend breakfast tradition and my family actually gets excited when they smell it cooking.
Why Make Your Own
Theres something really satisfying about crafting your own breakfast sausage. Its a mix of ground pork herbs and spices that comes together beautifully whether you fry it up as patties or crumble it into your favorite breakfast dishes. This recipe comes from the old tradition of using every part of the pig making something delicious from simple ingredients. The key is getting that perfect balance of lean meat to fat usually about 70% meat to 30% fat which keeps everything juicy and flavorful.
Everything You Need
- For The Meat Base:
- 2 pounds pork shoulder (Boston butt) trimmed and cut into 1-inch cubes
- ½ pound pork belly or pork fat back for proper fat ratio
- Fresh Herbs (or dried substitute):
- 2 tablespoons fresh sage finely chopped (or 1 tablespoon dried)
- 1 tablespoon fresh thyme leaves (or 1½ teaspoons dried)
- 1 tablespoon fresh rosemary optional finely chopped
- Spices & Seasonings:
- 2 teaspoons kosher salt
- 1½ teaspoons fresh ground black pepper
- 1 teaspoon crushed red pepper flakes adjust for heat
- 1 teaspoon sweet paprika
- ¼ teaspoon ground nutmeg freshly grated if possible
- 4 cloves garlic minced (about 2 tablespoons)
- 2 tablespoons light brown sugar packed
- Optional Add-ins:
- 1 tablespoon fennel seeds toasted and crushed
- 1 teaspoon cayenne pepper for extra heat
- 2 tablespoons maple syrup instead of brown sugar
- 1 tablespoon onion powder
- Equipment Needed:
- Meat grinder or food processor
- Large mixing bowl
- Cast iron skillet or heavy bottom pan
- Meat thermometer
- Storage containers or freezer bags
- If Making Links:
- Natural sheep casings soaked in water
- Sausage stuffer attachment
Step By Step Instructions
- Prep Your Meat Right:
- First cut your pork shoulder into 1-inch cubes trimming any tough bits of gristle. Pop these cubes plus your pork belly pieces into the freezer for about 20 minutes until theyre really cold but not frozen solid. Cold meat grinds much better trust me on this. While its chilling get all your herbs and spices measured out and ready.
- Grinding Time:
- If youre using a meat grinder set it up with the medium plate (⅛-inch holes). Run your chilled pork through making sure the meat and fat get mixed evenly. Using a food processor? Work in small batches pulse until you get a medium grind about 10-12 pulses dont overdo it or youll end up with paste.
- Season It Up:
- In a large bowl combine your ground pork with all those aromatics sage thyme garlic red pepper flakes paprika nutmeg brown sugar salt and pepper. Mix it gently with your hands until everything is just combined dont overwork the meat or itll get tough. Your hands are the best tools here you can really feel when its mixed right.
- The Test Patty:
- This step is crucial take about 2 tablespoons of your mixture form a small patty and fry it up in a pan over medium heat about 3 minutes per side. Give it a taste and adjust your seasonings. Need more salt? More heat? Nows the time to fix it.
- Shape Those Patties:
- Once your seasonings are perfect divide the mixture into portions about 2 ounces each (about ¼ cup). Shape them into patties about 2½ inches wide and ½ inch thick. Press a small dimple in the center of each one with your thumb this prevents them from puffing up when cooking.
- Time To Cook:
- Get your skillet nice and hot over medium heat. No need to add oil the fat in the sausage is enough. Cook the patties for 3-4 minutes on each side until theyre golden brown and cooked through (165°F on a meat thermometer). Dont crowd the pan work in batches if needed.
Storage Smarts
These sausages are great for meal prep. If youre storing them raw wrap each patty in wax paper or parchment then pop them in a freezer bag they'll keep for 6 months frozen. Already cooked? Theyll stay good in the fridge for 5 days in an airtight container. For reheating just heat up a pan over medium throw in your patties with a tiny splash of water cover and let them steam for about 2 minutes. The water helps keep them moist while they warm through. If youre cooking from frozen no need to thaw just add an extra minute or two per side.
Pro Tips and Tricks
Want to take your sausage game even further? Try stuffing them into casings for links soak those casings in warm water for 30 minutes first then follow your sausage stuffer's instructions. Play around with the seasonings too some days I add toasted fennel seeds for an Italian twist or a splash of maple syrup instead of brown sugar for breakfast links. If youre using dried herbs remember they're more potent so use half as much. And heres my favorite tip if your mixture feels too lean mix in some ground bacon it adds amazing flavor and just the right amount of fat. Making a big batch? Portion some out for pasta sauce meatballs or breakfast burritos the possibilities are endless.
Frequently Asked Questions
- Can I use pre-ground pork instead of grinding my own?
Yes, pre-ground pork works perfectly fine. Choose ground pork with some fat content for the best flavor and moisture in your sausages.
- Why chill the meat before grinding?
Cold meat grinds better and more cleanly than room temperature meat. It also helps prevent the fat from melting during grinding, which gives better texture.
- How do I know if the seasoning is right?
Always fry a small test patty before making all the sausages. This way you can adjust the seasonings to your taste before cooking the whole batch.
- Can I freeze these sausages?
Yes, freeze them raw or cooked for up to 6 months. If freezing raw, place parchment paper between patties to prevent sticking.
- Can I use dried herbs instead of fresh?
Yes, use half the amount of dried herbs compared to fresh. For example, use 1/2 tablespoon dried sage instead of 1 tablespoon fresh.