Homemade Breakfast Sausage

Recipe Rating:
 2 Ratings
Prep Time:
Cooking Method: No-Cook or Other


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)
find more delicious recipes at www.porkbeinspired.com

The Cook

Diane Hopson Smith Recipe
Well Seasoned
Pine Mountain, GA (pop. 1,304)
Member Since Aug 2011
Diane Hopson's notes for this recipe:
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!
Make it Your Way...

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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


1-5 of 34 comments

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user Janet Scott JanetLeeScott - Nov 16, 2012
TY! "Pinched" I've always wanted a good sausage recipe. HUGS!
user Diane Hopson Smith DeeDee2011 - Nov 16, 2012
Janet hope you enjoy! What we did was mixed it up...then fried 1 patty to make sure it was as spicy as we wanted. At that point you can add more spices if you like. This is a pretty mild sausage. We've been disappointed in store bought sausage for a while now...I'm not sure it's fresh when we purchase even though the expire date shows that it is. We end up throwing the store bought out after a day or 2...just doesn't smell right or taste fresh. We know that what we made ourselves is fresh. Let me know what you think. Hugs!
user Bonnie D. Utahn - Nov 16, 2012
Great idea, Diane!
user Diane Hopson Smith DeeDee2011 - Nov 16, 2012
Bonnie you can remove the sugar for low carb too! :)

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