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We all know homemade tastes better and is usually healthier! This breakfast sausage recipe is 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. Then just shape and cook. How simple is that? Just a couple of extra steps, but it’s SO worth it.

Best yet, they’re ready in only 15 minutes – easy to fry while scrambling eggs or flipping pancakes (our favorite breakfast). Now you have no excuse but to make breakfast sausage from scratch!

This sausage can also be used in our tasty recipes such as Sausage Breakfast Casserole or Tater Tot Breakfast Casserole.

Why we think you’ll love it:

  • The flavor! Homemade is always best and our blend of seasonings makes these our favorite tasty breakfast side.
  • Ready in only 15 minutes. They shape in minutes and are easy to fry while scrambling eggs or cooking French toast.
  • Great for other recipes. Use this sausage mixture in recipes like Bacon Breakfast Pizza or Cheesy Sausage Dip.
Sausage and seasonings on a kitchen counter.

Breakfast Sausage Recipe Ingredients And Substitutions

  • 2 teaspoons dried sage
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • ¼ teaspoon dried marjoram or dried oregano
  • 1 tablespoon brown sugar We use light brown sugar, but dark brown sugar can also be used.
  • ⅛ teaspoon red pepper flakes For a more mild flavor use paprika.
  • pinch of ground cloves
  • 2 pounds ground pork
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How to Make Breakfast Sausage

  1. PATTIES. In a small bowl, combine the spices and brown sugar.
  2. Place the pork in a large bowl and add the mixed spices. Using your hands, mix well and form mixture into patties.
  3. COOK. Sauté the patties in a large skillet over medium-high heat for 5 minutes per side, or until internal pork temperature reaches 160°F. Drain fat as needed.
  • We serve this sausage as a breakfast side, but we also like to use the patties in English muffins to make Breakfast Sandwiches.
  • For even cooking, form each patty using 2-3 ounces of the mixture and form into uniform sizes and thicknesses.
  • Test the flavor by cooking a small amount of the mixture; add any spices as needed.
Breakfast sausage recipe served with scrambled eggs.
4.91 from 11 votes

Breakfast Sausage Recipe

By: Lil’ Luna
This easy breakfast sausage recipe is ready in 15 minutes and will taste 100% better than anything you'll find at the grocery store!
Servings: 6 sausages
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes

Ingredients 

  • 2 teaspoons dried sage
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • ¼ teaspoon dried marjoram
  • 1 tablespoon brown sugar
  • teaspoon red pepper flakes
  • pinch of ground cloves
  • 2 pounds ground pork

Instructions 

  • In a small bowl, combine 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.
  • Sauté the patties in a large skillet over medium-high heat for 5 minutes per side, or until internal pork temperature reaches 160°F.

Notes

Recipe Tips.
  • Serve this sausage as a breakfast side or as the patty in English muffins to make Breakfast Sandwiches.
  • For even cooking, form each patty using 2-3 ounces of the mixture and form into uniform sizes and thicknesses.
  • Test the flavor by cooking a small amount of the mixture; add any spices as needed.
Prep ahead of time. Mix the sausage with the spices and keep in an airtight container in the fridge for up to 3 days. For longer storage freeze for up to 6 months.
Store. Cooked breakfast sausage can be stored in an airtight container in the fridge for 4-5 days, or in the freezer for about 3 months.
Reheat. Heat a little butter or oil in a skillet, add sausage patties, and heat for about 5 minutes per side until warmed through. To microwave wrap the patties with a damp paper towel and heat for 30-60 seconds. 

Nutrition

Serving: 1g, Calories: 406kcal, Carbohydrates: 2g, Protein: 26g, Fat: 32g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Cholesterol: 109mg, Sodium: 861mg, Potassium: 442mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 27IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Prep ahead of time?

Mix the sausage with the spices and keep in an airtight container in the fridge for up to 3 days. For longer storage freeze for up to 6 months.

How to store?

Cooked sausage can be stored in an airtight container in the refrigerator for 4-5 days, or in the freezer for about 3 months.
Reheat. Heat a little butter or oil in a skillet, add sausage patties, and heat for about 5 minutes per side until warmed through. To microwave wrap the patties with a damp paper towel and heat for 30-60 seconds. 

This recipe was originally published March 2019.

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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4.91 from 11 votes (1 rating without comment)

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Recipe Rating




18 Comments

  1. Lin says:

    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.

  2. Row says:

    5 stars
    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.

    1. Lil'Luna Team says:

      Oh I love to hear this! So glad you found this recipe and that it was a hit!

      1. Sharon says:

        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

  3. Cheri Loew says:

    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.

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