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Homemade breakfast sausage is so easy and will taste 100% better than anything you’ll find at the grocery store!
This sausage can be used in my tasty recipes such as Sausage Breakfast Casserole, Tater Tot Breakfast Casserole, Bacon Breakfast Pizza, and Cheesy Sausage Dip.
Homemade is best!
I think anything homemade tastes so much better than store bought. I am such a believer in trying to make as many foods homemade as possible. The taste is amazing and it’s always so much healthier for you to go the homemade route. These breakfast sausage patties are no exception!
The flavors in this sausage are so delicious, and yet it’s so easy! It’s basically just a bunch of spices mixed with ground pork. How simple is that? Now you have no excuse but to make breakfast sausage from scratch!
The spices that we use in this awesome recipe are:
- dried sage
- salt
- ground pepper
- marjoram
- sugar
- red pepper flakes
- ground cloves
These spices combined with the sausage meat make it so flavorful and better than any store-bough patties!
How to Make Breakfast Sausage
MIX. Combine all of the spices in a small bowl and mix well. Put the ground pork into a large bowl and add the spices to it. Make sure your hands are clean and mix the spices into the ground pork. Your hands will really be the best tool for this!
FORM. Once everything is combined, form the sausage into patties. You can make them as big or as small as you want them to be.
COOK. Heat up a large skillet over medium high heat. Sauté each patty on the skillet for 5 minutes on each side. The internal temperature of pork should be 160 degrees F. Check to make sure your patties are at this temperature and then they are done!
Note: You can also just cook the sausage without forming circles to use in any recipe. Just keep in an air-tight container to store and use.
For our go to Breakfast Sandwich recipe, CLICK HERE.
Storing Tips
To STORE these breakfast sausages for a later time, just wrap them up in tin foil or plastic wrap and keep them in the fridge. The will last for 5-7 days.
To FREEZE them, keep them wrapped and put them in a freezer bag. They will last about 2 months in the freezer. Take them out for a quick breakfast on the go. Great for making with breakfast sandwiches!
For more breakfast recipes, check out:
Breakfast Sausage Recipe
Ingredients
- 2 tsp dried sage
- 2 tsp salt
- 1 tsp ground black pepper
- 1/4 tsp dried marjoram
- 1 TB brown sugar
- 1/8 tsp red pepper flakes
- pinch of ground cloves
- 2 lbs ground pork
Instructions
- In a small bowl, combine together the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves.
- Place the pork in a large bowl and add the mixed spices. Using your hands, mix well and form into patties.
- Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very seldom do I write reviews but I had too on this one! I made these this morning to freeze. But I fried a few to see if I liked the taste. I had doubled the spices for 2 pounds of pork meat. It was the best! My Mom, if she were still living, would of been so proud to serve these to her company and church. These were outstanding. Wow!! A real keeper.
This is so good! The only change I made was I doubled the amount of seasonings to the 2 pounds of pork. I wish I would’ve found this recipe years ago! Goodbye Bob Evans breakfast Sausage and hello homemade.
Oh I love to hear this! So glad you found this recipe and that it was a hit!
Can I leave out 1 teaspoon of salt and still have good taste or unsure they say salt cures the meat so would it b OK 2 leave out 1 teaspoon of salt
I was so excited to make this with all of the wonderful reviews, but something isn’t right! It was easy to make, but so very bland! The recipe calls for 2 lbs of pork, but shows this should make 6 sausage patties – no way! My sausage patties were very large and it made 11. With these wonderful reviews, and number of sausages, the recipe must have been typed wrong and should only be for 1 pound of pork. Fortunately, I only cooked 5 of them and froze the rest. I’ll be able to add seasonings when I thaw the rest to save the day.