Early Morning Eats: Homemade Breakfast Sausage

★★★★★ 2 Reviews
ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

Nothing like a great breakfast, served with some yummy homemade breakfast sausages. I can just hear them sizzling in the pan right now. And as that smell wafts through the hallways, my houseguests smell that wonderful scent, and know that breakfast is on the way. At my house the guests don’t wake up using an alarm clock; they wake up using their noses. So, you ready… Let’s get into the kitchen.

serves 6 - 8
cook time 10 Min
method Stove Top


  •   1 Tbsp
    dried sage
  •   1 Tbsp
    dried thyme
  •   1 Tbsp
    fennel seeds
  •   1 1/2 tsp
    salt, kosher variety
  •   1/4 tsp
    garlic powder
  •   1/4 tsp
    smoked paprika
  •   1 tsp
    red pepper flakes
  •   1/2 tsp
    freshly ground black pepper
  •   3 Tbsp
    maple syrup not the stuff in the bottle shaped like a lady… the real thing
  •   1 lb
    boston butt, cut into 1/2-inch cubes

How To Make

  • 1
  • 2
    Gather your ingredients.
  • 3
    Add the pork to a large mixing bowl.
  • 4
    Take all of the dry ingredients (everything up to the maple syrup), and thoroughly combine them in a small mixing bowl.
  • 5
    Add the dry ingredients, and the maple syrup to the pork.
  • 6
    Mix, using your hands, until the spices are thoroughly incorporated into the pork.
  • 7
    Cover the bowl, and allow the mixture to rest in the refrigerator a minimum of 8 hours.
  • 8
    Chef’s Note: I mix the ingredients and let it rest overnight.
  • 9
    Remove from the refrigerator, and use a grinder set to coarse.
  • 10
    Grind up the sausage.
  • 11
    Chef’s Tip: Before I do the grinding, I put the pork into the freezer for about 45 minutes to firm it up.
  • 12
    Chef’s Note: Can you use a food processor fitted with an S-blade? Yes and no… If you’re grinding meat with a food processor, that spinning blade is going to cause the fat molecules to smear into the pork. It will taste basically the same; however, it will have a more dense mouth feel.
  • 13
    After grinding, return the pork to the refrigerator and allow it to cool back down.
  • 14
    Chef’s Note: The warmer the mixture, the more the fat will combine with the pork… we want them to stay separate, so keep the pork cold.
  • 15
    Take about 2 ounces (60g) of the mixture and form into patties.
  • 16
    Chef’s Note: These will freeze quite well, and will last in the refrigerator for 3 to 5 days.
  • 17
    Chef’s Tip: To freeze these, place them on a parchment-lined baking sheet and stick into the freezer for about 90 minutes. Remove, peel off the parchment paper, place into Ziplock bags, and return the bags to the freezer.
  • 18
  • 19
    Cook in a sauté pan over medium heat, no higher, and then serve with your favorite breakfast items. Enjoy.
  • 20
    Keep the faith, and keep cooking.
  • 21
    Just thought I would show you the original card that this recipe came from... it's about 35 years old. The other side has the directions. I've gone from REALLY bad handwriting to a manual typewriter... to a computer.