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.
Breakfast sausage is a tasty staple that can elevate everything from a simple egg breakfast to biscuits and gravy. While you can buy pre-made breakfast sausage at the store, making your own allows you to control the quality of ingredients and customize the flavor. Pork sausage in particular makes an excellent base for homemade breakfast sausage. With the right seasoning blend you can transform basic ground pork into flavorful sausage patties links or crumbles in no time.
Choosing the Best Pork for Breakfast Sausage
The first step is selecting high quality pork to make the sausage. Opt for:
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Ground pork – The most convenient option. Choose a leaner 80/20 or 85/15 ground pork. Can form into patties or crumbles easily.
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Pork shoulder – Well-marbled for fat and flavor, Need to grind or mince yourself
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Pork butt – Also called Boston butt. More affordable but still flavorful. Requires grinding.
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Pork loin – Leaner but will make a juicy sausage Must be minced or ground first
For the best texture, grind the pork yourself using a meat grinder attachment on a stand mixer. Or have your butcher freshly grind it. Pre-ground pork works too though less ideal texture.
Crafting the Perfect Breakfast Sausage Seasoning
A good breakfast sausage seasoning blend is key for maximizing the flavor of the pork. The seasoning transforms basic ground pork into sausage with that signature taste. Aim for a balance of sweet and savory.
Base flavors – Sage, black pepper, salt
Savory boost – Thyme, garlic powder
Sweetness – Brown sugar, maple syrup
Warm spices – Cayenne, crushed red pepper
Aromatics – Nutmeg, cloves
Adjust to your taste preferences. For example, add more brown sugar for sweeter sausage or extra red pepper flakes for heat. Herbs like oregano, rosemary or marjoram also work nicely.
Easy DIY Breakfast Sausage Seasoning
This homemade breakfast sausage seasoning recipe delivers an easy staple blend to have on hand:
Ingredients:
- 2 Tbsp brown sugar
- 1 1⁄2 Tbsp ground sage
- 1 Tbsp salt
- 1 tsp black pepper
- 1⁄2 tsp garlic powder
- 1⁄2 tsp dried thyme
- 1⁄4 tsp cayenne pepper (optional)
Instructions:
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Combine all ingredients in a small bowl and stir to blend thoroughly.
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Store in an airtight container up to 2 months.
Double or triple the recipe as needed to keep your pantry stocked. This amount will season around 5 pounds of ground pork.
How to Make Sausage with the Seasoning
Turn your ground pork and homemade breakfast sausage seasoning into delicious sausages with these easy steps:
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Prepare the pork – Have ground pork ready or grind pork shoulder, butt or loin yourself.
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Mix – Add 2-3 Tbsp of seasoning per pound of ground pork. Mix thoroughly to distribute seasoning evenly.
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Form sausage – For patties, divide into balls then flatten into rounds. For links, use a sausage stuffer. For crumbles, sauté pork as is.
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Cook – Cook sausages in a skillet until browned and cooked through, 10-15 minutes. Internal temperature should reach 160°F.
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Enjoy! – Use sausage crumbles for scrambles, patties for sandwiches or links with eggs and hashbrowns.
With flavorful homemade seasoning and quality fresh pork, you can now make incredible breakfast sausage easily at home!
Breakfast Sausage Tips and Tricks
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Add moisture – Mix in 1-2 Tbsp water or milk per pound of pork to help patties stay juicy.
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Pair flavors – Apple, fennel seeds, melted cheese or fresh herbs complement sausage well.
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Cook properly – Ensure the internal temperature reaches 160°F to kill bacteria.
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Store safely – Refrigerate raw sausage 1-2 days. Freeze sausage up to 3 months.
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Reheat thoroughly – Heat cooked sausage patties on the stove or in the oven, not the microwave.
With homemade sausage, you control the ingredients resulting in quality you can trust. Now that you know how to season pork sausage to make delicious breakfast sausage, you can skip the store-bought! Enjoy your fresh flavorful links, patties or crumbles in all your morning favorites.
Frequently Asked Questions About Making Breakfast Sausage
What is the best fat ratio for breakfast sausage?
Aim for a 75% to 80% lean ground pork for the ideal fat content. Too lean and the sausage can become dense and dry. 20-25% fat ensures juicy, flavorful sausage.
Can I use ground turkey instead of pork?
Yes, ground turkey can work well seasoned with breakfast sausage spices. Opt for 85% lean turkey. The lower fat content means extra moisture is needed so add chicken or turkey broth.
Is fresh or dried sage better for seasoning?
Dried sage has a more concentrated flavor and is easier to find year-round. Chopped fresh sage gives a brighter, more herbal taste if you prefer that. Use about three times the fresh herbs.
How much seasoning do I add to the meat?
As a general rule, use 2-3 tablespoons of breakfast sausage seasoning blend per pound of ground pork or turkey. Adjust to your taste preferences.
Can I make breakfast sausage without pork?
Yes, you can make vegetarian breakfast sausage from soy protein crumbles or extra firm tofu. Add lots of seasoning and oil to replicate the texture and flavor. Mushrooms or beet pulp also work for plant-based sausage.
With the right techniques and quality ingredients, you can enjoy incredible homemade breakfast sausage any time a sausage craving strikes! Mastering how to maximize flavor transforming basic pork into succulent seasoned sausage patties, links or crumbles is simple.
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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.
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.