Breakfast Sausage

Karen Crossland


Ok, my family loves sausage. I used to end up having to buy about 2-3 packs of the bulk sausage in order for them to have enough for a meal.So I figured that I could make it better, and a larger quantity for a cheaper price.Oh boy was I right! I always have all the seasonings for this on hand, so I just have to buy the ground meat and prepare it. I usually buy large packs of the meat, make up the sausage, cook some and place the rest into the freezer.That way I have it when I need it.

To freeze, just make your patties and place wax paper or plastic wrap between them, so they do not stick together.Put them into a freezer bag and place in the freezer.

pinch tips: Perfect Bacon Every Time




1 Hr 30 Min


10 Min


2 1/2 tsp
poultry seasoning
2 tsp
1 tsp
black pepper
1 1/2 Tbsp
brown sugar,light or dark
1/4 tsp
crushed red pepper flakes
2 tsp
garlic powder
3 tsp
onion powder
1 Tbsp
fennel seed,crushed.only use this if you want italian sausage
2 lb
ground pork (can also use chicken,turkey or beef)

Directions Step-By-Step

In a small, bowl, combine poultry seasoning, salt, ground black pepper, brown sugar, crushed red pepper,garlic and onion powders and fennel seed,if you are using it(fennel seed) to make this Italian sausage.. Mix well.
Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.Place into refrigerator for at least 1 1/2 hours,so the flavors can "marry" or "meld"
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 (70 degrees C).

About this Recipe

Course/Dish: Meat Breakfast
Other Tag: Quick & Easy