Homemade Breakfast Sausage

Diane Hopson Smith Recipe

By Diane Hopson Smith DeeDee2011

Prep Time:
No-Cook or Other

When it come to sausage there is absolutely nothing is better than fresh homemade!! I especially love this recipe because you know exactly what's in it!

We asked our butcher to ground up some boston butts for us and we added the spice. That's another plus, you control the salt, the sugar, the spices and the heat.

You are not limited to pork, try it with beef, chicken, turkey or deer meat!

I found this wonderful recipe on allrecipes.com and I've tweaked it to our liking. It was a big hit at our house. Hope it will be a hit at your house!


2 Tbsp
rubbed sage
2 tsp
salt (increase salt if you like it saltier or reduce salt if you are watching your salt intake)
1 tsp
ground black pepper
1/4 tsp
dried marjoram
1/2 Tbsp
brown sugar (add an add'l 1/2 tablespoon for sweeter)
1/8 tsp
crushed red pepper flakes (add additional for hotter sausage)
1/8 tsp
cayenne pepper (eliminate if for a milder sausage)
1 pinch
cloves, ground
3 Tbsp
pork broth (water will work)
2 lb
ground pork (i used ground boston butt)

Directions Step-By-Step

Combine spices in a small bowl; add pork broth or water and mix well; set aside.
Place ground pork in another bowl and make somewhat of a bowl sharp with the pork. Drizzle spices over pork, mix with hands until well combine.
Form into ball, cover with plastic and refrigerate for 12 to 18 hours to allow the spices to meld into to pork. NOTE: there was very little shrinkage when frying.
Form sausage patties and fry up for breakfast, or place on a cookie sheet, place in freezer and freeze. Once frozen place patties in ziploc freezer bags or vacuum pack if you have that option.

About this Recipe

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

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Diane Hopson Smith DeeDee2011
Jan 28, 2013
Hope you like it Shelia, please let me know what you think. It's mild, so you can always spice up a bit.
Shelia Senghas earthbaker
Jan 27, 2013
We just finished cleaning, processing, and wrapping, three hogs and I am glad to find this sausage recipe. It sounds as if it is different than the one I have so I will definitely try it out. Thank you.
Diane Hopson Smith DeeDee2011
Nov 20, 2012
They sure did Jan! I don't think I could handle a hog killing but I sure do like the homemade sausage!
Jan W Neeniejan
Nov 20, 2012
Homemade is always better...I'm probably to soft to survive the old farming ways, but those folks really knew how to do things!!
Diane Hopson Smith DeeDee2011
Nov 20, 2012
Penny I'm so glad you like!! I had totally lost interest in store bought sausage. This recipe changed my mind...I like it a spicer than the recipe calls for so I'll be spicing it up too. But for a mild sausage it's not bad. I'll be trying different seasoning for different sausage...Italian next...:)