Homemade Breakfast Sausage
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Nothing beats homemade! These sausage patties are so so easy to make and they’re also freezer-friendly. Win-win!
Not sure if it’s the New Year, or if it’s the quarantine-lockdown-stay-at-home-order, but I’ve been making A LOT of things from scratch.
Pizza dough. Rosemary bread. Sourdough biscuits. Pasta. English muffins. Hamburger buns. (recipes for the latter all coming soon). I HAVE BEEN MAKING ALL OF IT CONSTANTLY.
Now I can add sausage patties to the list. And believe me when I tell you that it is so hard to beat homemade.
With just a few spices, ground pork and bacon (yes, we need just a little bit of bacon fat here!), these guys are simply perfect. Not to mention, they are completely freezer-friendly, giving you 100% breakfast insurance down the road.
Homemade Breakfast Sausage
Ingredients
- 1 tablespoon chopped fresh sage leaves
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon fennel seeds, crushed
- ½ teaspoon crushed red pepper flakes, optional
- ⅛ teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds ground pork
- 3 slices uncooked bacon, diced
- 2 tablespoons maple syrup, optional
- 1 tablespoon canola oil
Instructions
- SAGE MIXTURE: In a small bowl, combine sage, thyme, fennel seeds, red pepper flakes, nutmeg, 1 1/2 teaspoons salt and 1 teaspoon pepper.
- In a large bowl, combine pork, bacon, maple syrup and SAGE MIXTURE; be careful not to over mix.
- To shape the patties, scoop out 1/4 cup (about 2 ounces) of pork mixture and flatten to create 2 1/2- to 3-inch wide patties, forming about 16 patties.*
- Heat canola oil in a large cast iron skillet over medium heat. Add sausage patties and cook until browned, about 2-3 minutes per side.
Notes
Did you make this recipe?
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Do attempt, tastes nothing like chalk, it’s Monday… husband is liar
Ummmm……what? Am I missing something?
I believe her husband said it tastes like chalk but she thinks hes lying because its Monday? I think she likes it ?
Family likes this better than store-bought! I didn’t have bacon, but I had bacon fat, so I used that for the frying. Recipe adjusts easily for quantities and forms on hand (e.g., dried vs fresh herbs).
Can you freeze them after cooking?
Hi Doreen! You can locate the freezer instructions in our notes section under the directions. 🙂
*TO FREEZE: Uncooked sausage patties can be frozen between sheets of parchment paper for up to 1 month. Cook over medium low heat, turning often, until browned and cooked through, about 10 minutes. DO NOT THAW.
I want to freeze the COOKED patties so I can quickly warm them in the microwave in the mornings. Has anyone tried this?
These are excellent. My toddler and 6 year old love them. I had to omit the red pepper flakes and I omitted the bacon but there were still plenty of flavour left. And even my picky eaters did not detect the stage which was delicious as an additive! much so much healthier than buying breakfast sandwich at McDonald’s. I double the batch and freeze a bunch and in the morning breakfast as I cinch for busy working mama! Never buying frozen sausages ever again!
Skip the maple syrup and the canola oil and you have a pretty healthy and tasty sausage. Pastured Pork for sure. If you need fat to cook in use an animal fat. Canola is one of the less desirable vegetable seed oils that can wreak havoc in the our bodies. I get my side of pork tomorrow and am looking forward to making a version of these sausages.
This is the most delicious sausage I have ever tasted. My husband loves spicy foods so I will be experimenting with other herbs such as thai basil lemon balm dill seed rosemary and tarragon all of which I grow.
I just made these to prep for the week and they are so simple and AMAZING. The flavors are spot on and I love knowing there aren’t any additives in these. I cooked them in the oven instead of on the stove but extremely happy how these came out. I will definitely be keeping these on rotation!
More question than review.
What cut of pork would be good to try this recipe with, or home made sausage in general? I have a new Cabela’s grinder I’ve been itching to use.
Shoulder and Belly Cuts work well. If you get a fattier cut, you can omit the bacon. Usually the cheapest cut will make the best sausage in my experience. You can also make this with a 50/50 ratio of venison and it is great!
Great starter recipe, I read the comments, and used ground chicken, substituted the fat from the pork with a little Olive oil. Used a little molasses since I do not have maple syrup. I positively hate fennel so left that out completely. Overall, it tastes very similar to pork sausage. I will make it again so I can have a low fat, sodium version of the breakfast sausage I love.
I made this today from a Boston Butt pork roast that was on sale. I made about four pounds of it and fried a sample for my husband and I to try. Delicious, the hint of maple is the right touch.
Missing the secret ingredient that gives sausage it’s character. But overall good recipe.
Nope Brent. This recipe is not missing a thing. This is a classic breakfast sausage patty recipe. Only thing missing is sheep casings..but then it wouldn’t be a patty ♀️
I know..Juniper Berries!
Now what was the point of that?
Please reveal the secret ingredient. Inquiring minds want to know!
Get a life Brent, what a worthless comment.
Yeah Brent, sodium nitrates, artificial flavor-enhancers and msg – all of which are hideous for your body but have at it.
This is amazing. Delicious and easy to make.
Delicious! Amazing! Great flavors!
This recipe is amazing! I had to use dried spices, so I scaled down the quantities of seasoning, but I used the same approximate ratios. My family has requested this again several times!!!
Made this with a 50/50 mixture of ground pork and ground venison. Also cut way down on maple syrup, just a personal choice. Made a superlative breakfast sausage. Try it!
I have a question – can you do this with ground Turkey ?
I have substituted turkey for just about every dish I’ve made with great success. also at the store that I shop at, they have turkey sausage right next to the pork sausage in frozen one pound packages.
Thanks for the recipe! I used it to make turkey sausage and it’s delicious!
I made these and was pleased with the out come – however I would decrease the amount of fennel by half – its flavor overwhelmed all the other flavors.
These look delicious! My family will love them. It’s great that they are freezer-friendly too!
Not a review but rather a question that Have not seen answered and asked by many..Cah I substitute ground Chicken or Turkey??
Yes, but it won’t be as good. Fat content is important for consistency in sausages. Expect a more crumbly texture if you do it with poultry. If I did it with chicken or turkey, I’d add an egg yolk to the mixture.
Great recipient. I have made sausage like this often and I thought of using bacon to add some fat and flavor. Worked out great! This is the first recipe I have found online that added the bacon. Kudos! To the author. It is worth.