Old Time Breakfast Sausage

Colleen Sowa


This old time recipe can be made as is or to your liking and tastes.

I have also, doubled the recipe and used 1/2 pork and 1/2 turkey and added extra spices.

This is easy and worth the effort.

Very Tasty!

pinch tips: Perfect Bacon Every Time



24 patties


12 Hr 15 Min


10 Min


Pan Fry


3 lb
ground pork sausage (room temperature)
1 c
onion (very finely minced)
1/4 c
fresh parsley (very finely minced)
1 1/2 tsp
each: powdered sage, sweet basil
1/2 tsp
cayanne pepper
1 tsp
ground black pepper
1/4 tsp

Directions Step-By-Step

In a large bowl or roast pan, put all ingredients in and mix together well with your hands.
Form into two logs about 3 inches in diameter. Wrap the logs in plastic wrap. Refrigerate 8 - 12 hours.

Remove the logs one at a time from the refrigerator. Slice Patties about a half inch thick. Place on baking sheet and freeze. When they are totally frozen, put them in zipper bags with wax paper between the layers.
When ready to use, thaw the desired amount out. Cook over medium heat in a skillet for 5 minutes then turn over and cook 4 more minutes. Drain on paper towels and serve hot.

About this Recipe

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