From scratch breakfast sausage

Lynn Socko


This is a very flavorful, but no too hot breakfast sausage. Because of the pork I got on sale, it cost me approximately .89 a pound.

You can make this as lean or fatty as you like by the cut of pork you use. I have used many different cuts, it all works well. Then leaner cuts may need a little more olive oil added in.

pinch tips: Perfect Bacon Every Time



20 Min


15 Min


Stove Top


3 lb
pork, fresh ground
1 1/2 tsp
fennel seeds
2 tsp
sage, dried
1 1/2 tsp
granulated garlic
1 1/2 tsp
granulated onion
1/2 tsp
fresh cracked black pepper
1/8 tsp
thyme, dried
1 tsp
2 tsp
reduced sodium sea salt
1 tsp
red pepper flakes
2 Tbsp
olive oil

Directions Step-By-Step

I prefer to grind my own meat, so this batch was made with country style pork ribs (because they were on sale), which are pretty fatty, but that's what add flavor right? I ground the pork and weighed it out.
I used a wide shallow bowl so I could spread the sausage out well to evenly distribute the seasoning. I sprinkled all seasonings on and drizzle the olive oil around the pork. Then I "folded" it by hand until completely mixed.
Refrigerate overnight or longer. Form patties and cook till done. For spicier sausage, add more red pepper flakes. If using a leaner pork you will probably need to add a little liquid to it, apple juice or water.

About this Recipe

Course/Dish: Meat Breakfast
Main Ingredient: Pork
Regional Style: American