Real Recipes From Real Home Cooks ®

homemade breakfast sausage

★★★★★ 4
a recipe by
Karen Crossland
Walterboro, SC

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 & 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 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.

Blue Ribbon Recipe

This homemade breakfast sausage is so simple you'll never pick up frozen patties at the store again. Besides being economical, this sausage recipe is delicious! The "pinch" of heat is just right and the fennel seeds finish off the perfect flavor. We did test this with pork, but chicken or turkey would be great too if you want to lighten up the sausage a bit.

— The Test Kitchen @kitchencrew
★★★★★ 4
prep time 1 Hr 45 Min
cook time 10 Min
method Pan Fry

Ingredients For homemade breakfast sausage

  • 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)

How To Make homemade breakfast sausage

  • Seasonings in a small bowl.
    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 to make this Italian sausage). Mix well.
  • Seasoning added to the pork.
    Place the pork in a large bowl and add the mixed spices to it.
  • Pork mixture ready to chill.
    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."
  • Frying the breakfast sausage.
    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).