Homemade Breakfast Sausage

Diane Atherton


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 votes

20 Min
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)

How to Make Homemade Breakfast Sausage


  1. Combine spices in a small bowl; add pork broth or water and mix well; set aside.
  2. 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.
  3. 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.
  4. 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.

Printable Recipe Card

About Homemade Breakfast Sausage

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

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